Vegan Teriyaki Sauce

This simple homemade Vegan Teriyaki Sauce is quick and easy to make. Naturally sweetened and made soy free with coconut aminos, this homemade teriyaki recipe is simply the best!

Course Sauces

Cuisine Asian

Keyword Vegan Teriyaki Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 52kcal

Author Katie Trant

Ingredients

1 ½ tablespoon cornstarch
2 tablespoon cold water
1 Tbsp ginger finely grated
2 cloves garlic crushed or finely grated
½ cup coconut aminos or low sodium soy sauce
½ cup water
½ cup maple syrup or other liquid sweetener
2 tablespoon rice vinegar

US Customary - Metric

Instructions

In a small bowl, combine 1 ½ tablespoon cornstarch with 2 tablespoon cold water. Mix well, and set aside.
In a medium sized saucepan, mix together 1 tablespoon grated ginger, 2 cloves crushed garlic, ½ cup coconut aminos, ½ cup water, ½ cup maple syrup, and 2 Tablespoons of rice vinegar.
Bring the teriyaki mixture to the boil over medium heat.
Add the cornstarch slurry, and whisk well.
Continue whisking until the sauce thickens to the point that it coats the back of a spoon.
Remove from the heat and cool slightly before using.

Notes

Nutrition values are an estimate only.
Keep in mind that the sauce will continue to thicken as it cools.
Vegan Teriyaki sauce can be kept in the fridge for up to one week.
See the main post for substitutions.

Nutrition