These two condiments are both made from soybeans.
Find out the differences and similarities so you know when to use each one.
AtEatingWell, we label our recipes accordingly (nut-free, gluten-free, etc.)
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so you always know what category they fall into.
But sometimes there’s just one ingredient that makes a recipe not fit into your diet.
That’s where liquid aminos can come into play.
Plus, read on to discover if liquid aminos are a good substitute for soy sauce.
What Are Liquid Aminos?
Both liquid aminos and soy sauce provide 16 essential and nonessential amino acids.
Once the amino acids are released, they are combined with water to make a dark brown sauce.
Liquid aminos are wheat-free and are often used as a soy sauce substitute by those following a gluten-free diet.
The flavor of liquid aminos is similar to soy sauce but is slightly sweeter.
What Are Coconut Aminos?
The sap is fermented and a little salt is added to make the final product.
From a flavor standpoint, coconut aminos are slightly sweet with an umami background.
What Is Soy Sauce?
Soy sauce is made from soybeans that are soaked and cooked, then roasted alongside wheat.
Gluten-free soy sauce, also known as tamari, is made exclusively from soybeans with no added wheat.
Tamari generally has a lighter color, is less salty and tastes slightly sweeter than traditional soy sauce.
How Are Liquid Aminos and Soy Sauce Similar?
What’s the Difference Between Liquid Aminos and Soy Sauce?
How Do You Use Liquid Aminos?
How Do You Use Soy Sauce?
Are Liquid Aminos and Soy Sauce Interchangeable?
Yes, liquid aminos and soy sauce are interchangeable in a recipe in a 1-to-1 ratio.
Lower-sodium soy sauce is soy sauce that has had the salt removed after fermentation and brewing.
It has the same flavor, just not the same perceived saltiness on the tongue.
In general, low-sodium soy sauce has almost 50% less sodium than regular soy sauce.
