Ever run out of liquid aminos in the middle of cooking? We’ve all been there.
Finding a substitute can feel like a mini kitchen crisis. Yet, here we are, sharing our top five picks that have saved our meals more times than we can count.
One thing’s for sure, our kitchens have seen some things – from experimental disasters to accidental genius. These alternatives might just become your new go-tos.
Spoiler alert: your dishes will still taste amazing.
5 Easy Substitutes for Liquid Aminos
When it comes to cooking, there are no rules. Well, except for maybe burning your food – that’s a hard pass from us.
But seriously, don’t be afraid to experiment and try new things. You never know what delicious creations you might come up with.
| Substitute | Taste | Texture | Suitable Dishes |
| Soy Sauce | Savory, umami | Thin, liquid | Stir-fries, marinades, dressings |
| Tamari | Rich, umami | Thin, liquid | Stir-fries, sauces, dips |
| Coconut Aminos | Slightly sweet, less salty | Thin, liquid | Marinades, dressings, Asian-inspired dishes |
| Worcestershire Sauce | Savory, tangy | Thin, liquid | Meats, stews, sauces |
| Miso Paste | Savory, umami | Thick, paste-like | Soups, dressings, marinades |
1 – Soy Sauce
Soy sauce steps up as our go-to buddy. It nails the savory depth almost exactly like liquid aminos. You grab it off the shelf, and boom, your dish keeps its zing. It’s darker, so it might jazz up the color of your meal a bit more. We always keep a bottle around; it’s that versatile.
We find that swapping one for one works like a charm. No complex math needed. If your recipe shouts for liquid aminos, just use the same amount of soy sauce. And hey, if you’re curious about how many other ways you can twist up your recipes, this link’s got your back – find out more about soy sauce substitutes.
2 – Tamari
Tamari steps in smoothly for liquid aminos. This alternative keeps meals flavorful. Less salty taste, yet it fills the gap perfectly. We swap it in, never looking back. Gluten-free friends find this buddy especially handy.
Its similarity to soy sauce, but with a richer flavor, surprises us every time. A one-for-one swap does the trick. Your recipes will not miss a beat with Tamari.
For those who love to experiment further, a detailed guide is within reach. Find ideas on how tamari can shake things up in other dishes. Check this out for more inspiration – discover more on tamari substitutes.
3 – Coconut Aminos
Coconut aminos come in gracefully as a substitute. Lighter in flavor, it still gets the job done. We often go for it for a slightly sweet touch.
It’s lower in salt, which suits everyone at the table. We always find it a safe pick.
In our experience, using it in a 1:1 ratio keeps things simple and effective. Your dishes stay on point with this swap.
For those digging deeper, a guide on alternatives awaits you right here.
4 – Worcestershire Sauce
Worcestershire sauce is that tangy secret ingredient that keeps meals interesting. It’s awesome at adding a complex kick, leaving eaters pleasantly surprised. Usually, a 1:1 swap does the trick when you’re looking to add some depth to your dishes. It throws in a fun twist that you didn’t see coming.
Want to shake things up a bit? There’s a guide that shows how Worcestershire sauce can totally change the game in your kitchen. For cool ideas on switching things up with some alternatives, check out alternatives to Worcestershire sauce.
5 – Miso Paste
Miso paste steps in like an old friend. It’s rich and brings depth to any dish. We toss it into recipes often. It never lets us down. Miso is our secret weapon. Its umami flavor transforms meals. We’ve swapped in miso paste, nodding in approval at the results.
A spoonful can replace liquid aminos. The ratio is simple; we stick to it. If you’re keen on twirling up your recipes even further, discovering other substitutes for miso could be your next move.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.