Vegan Fish Sauce (Whole30, Soy Free, Gluten Free)
You won’t believe how easy it is to make vegan fish sauce at home! This plant-based sauce is gluten-free, soy-free, Whole30, and packed with umami. It’s the perfect way to add a salty and savory boost to any dish.
Servings: 24 tablespoons
Ingredients
- 0.5 ounce dried shiitake mushrooms about 2 large dried shiitake mushrooms or a handful of small dried shiitake mushrooms
- ¼ cup dried dulse whole leaves, packed
- ¼ cup Diamond Crystal kosher salt use about half the amount if you are using a fine grain salt or Morton's kosher salt.
- 2 tablespoons coconut aminos
- 3 cups water
Instructions
- Break up the dried shiitake mushrooms (including the stems) into small pieces and toss them into a small saucepan. If your dried mushrooms are extra thick and hard to break up by hand, smash them into small pieces with a meat pounder or pulverize them in a mortar and pestle.
- Add the rest of the ingredients to the saucepan and bring the mixture to a boil over high heat.
- Decrease the heat enough to maintain a simmer for 20 minutes, stirring occasionally or until the liquid is reduced by half.
- Strain the mixture through a fine mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature and transfer to a sealed airtight container.
Notes
*Nutrition facts are for 1 tablespoon of vegan fish sauce
You can store the vegan fish sauce in a sealed airtight container for up to a month. You can also freeze the sauce for up to 3 months. Because of the high salt content, the sauce may not freeze solid, but that's okay!
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Fiber: 1g