Vegan Teriyaki Sauce with Coconut Aminos
This homemade Teriyaki Sauce with Coconut Aminos is sweet, savoury, and perfectly glossy. Made with maple syrup and ready in just 15 minutes, it’s an easy vegan, gluten-free, and soy-free sauce for stir-fries, tofu, rice bowls, and more.
Servings 12
Calories 52kcal
Ingredients
- 1 ½ Tablespoons cornstarch
- 2 Tablespoons cold water
- 1 Tablespoon 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 Tablespoons rice vinegar
Instructions
- In a small bowl, combine cornstarch with cold water. Mix well, and set aside.1 ½ Tablespoons cornstarch, 2 Tablespoons cold water
- In a medium sized saucepan, mix together the grated ginger, crushed garlic, coconut aminos, water, maple syrup, and rice vinegar.1 Tablespoon ginger, 2 cloves garlic, ½ cup coconut aminos, ½ cup water, ½ cup maple syrup, 2 Tablespoons 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
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 30mg | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg