5 Best Liquid Aminos Substitutes (Easy Swaps)

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Pick a liquid aminos swap based on how close you want the salty-savory, gluten-free profile to be.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Coconut aminos Closest flavor family; slightly sweeter than many soy sauces so reduce if your dish relies on tang or lots of vinegar.
1:1 Gluten-free soy sauce (or tamari) More intense, salt-forward umami; start at ¾:1 and add to taste for delicate sauces.

Good Alternatives

1:1 Low-sodium tamari Keeps the umami but reduces salt overload; may need an extra pinch of salt or a splash of acid to pop flavors.
1:1 Bragg Liquid Aminos (soy-based) (if you’re using a different brand) If the “liquid aminos” you mean is just another brand, taste can vary; use ratio first then fine-tune sweetness/salt.

Emergency Swaps

¼:1 Fish sauce (diluted) Very savory and concentrated; dilute in water or sauce base—skip if you can’t tolerate a strong fish aroma.

Choose the closest match: coconut aminos for flavor similarity, tamari for deeper salt umami, or fish sauce diluted for emergencies.
Use the listed ratio first; for tamari and fish sauce, start slightly low (¾:1 or ¼:1) to avoid oversalting.
Adjust balance: if it tastes flat, add 1–2 teaspoons of rice vinegar or lemon juice; if it’s too sharp, add a small pinch of sugar.
In stir-fries and marinades, add the substitute early enough to coat, then simmer 1–2 minutes so it melds.
Taste at the end and correct salt/sweet/acid so the swap matches the original dish goal (savory balance vs. glaze).

For recipes that rely on liquid aminos as the main seasoning, prioritize the 1:1 swaps first.
If the substitute is more intense than liquid aminos (tamari, fish sauce), reduce the initial amount and build.

Let us know how it was!