This is the best vegan teriyaki sauce! Easy to make it uses coconut aminos, fresh ginger, coconut sugar, green onion, and chili flakes to give it the most authentic sweet, yet slightly spicy flavour. It’s also gluten free, paleo and soy free! Perfect for stir fries, marinades or as a dip.
Teriyaki sauce is one of my all time favourite sauces. And this vegan teriyaki sauce has the best, most authentic asian flavour. Slightly sweet with just a little spice, this sauce is made with just a few simple ingredients and is ready in under 10 minutes. It’s not only vegan but is also gluten free, soy-free and paleo. Perfect for stir fries, as a marinade, or used as a dip or sauce.
What you need to make this vegan teriyaki sauce:
- A Vitamix or other high speed blender – this is the one I use and love
- Coconut aminos – this is my favourite soy sauce alternative that is both soy-free and gluten free
- Coconut sugar – this is a great substitute for brown sugar
- Green onions
- Chili flakes – to give it just a little kick
- Fresh ginger and garlic – for flavour and some anti-inflammatory properties
- Tapioca starch – this is used as a thickener
How to make this vegan teriyaki sauce:
You are going to love how easy this sauce is to make!
- First, put all the ingredients into your Vitamix blender (or other high speed blender) and blend everything until it’s smooth.
- Transfer the sauce to a small pot and bring it to a boil.
- Turn down the heat and let the sauce simmer until it thickens (usually about 5 minutes).
- Let the sauce cool. It will thicken even more during this time.
Variations on this teriyaki sauce:
- Depending on your dietary restrictions, instead of coconut aminos you could use Tamari soy sauce, Bragg All Purpose Liquid Soy Seasoning or gluten free soy sauce (note that soy is not allowed on the paleo diet)
- To make it less spicy leave out the crushed chili peppers
- To make it more spicy add a full teaspoon of crushed chili peppers
- The tapioca starch is used as a thickener, if you want a thinner sauce just leave it out
- Instead of tapioca starch you can use corn starch instead (note that corn starch is not paleo)
- For a thicker sauce add an extra half teaspoon of tapioca starch (or other thickening agent of choice)
- Instead of coconut sugar you can use brown sugar
How to use this teriyaki sauce:
- To make the best stir fry vegetables!
- To make my Teriyaki Broccoli and Peppers dish!
- As a sauce or marinade for chicken, beef or fish dishes (of course not if you are vegan)
- As a sauce or marinade for tofu or tempeh recipes
- As a dip for raw vegetables, spring rolls or lettuce wraps
- To make the best fried rice or cauliflower fried rice
Tips for this vegan teriyaki sauce:
- Store this sauce in the fridge for 10-14 days
- Make a double batch so that you have more on hand for when you need it
- If it thickens too much in the fridge simply heat it before using to thin it out
Frequently asked questions:
- What is coconut aminos? Coconut aminos is a sauce made from the fermented sap of coconut and sea salt. It is soy-free and gluten free and tastes very similar to soy sauce. It is also lower in sodium than soy sauce. You can find it in most grocery stores next to the soy sauce, or in the organic or gluten-free section of the store.
- Where do you find crushed chili peppers or chili flakes in the grocery store? They are located in the Asian section in most stores.
- Is this teriyaki sauce paleo? Yes! It’s not Whole30 however, given that there is coconut sugar in it.
Other sauces and dips you will love:
- The best vegan guacamole
- Dairy free “cheese” sauce – used to make Mac and cheese!
- Vegan Alfredo Sauce
- Dairy free sour cream
- Vegan cilantro lime dressing
- Vegan bbq sauce
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Vegan Teriyaki Sauce (gluten-free, paleo, soy-free)
The best vegan teriyaki sauce that has the most amazing flavour. Sweet and slighty spicy it's perfect for marinades, stir fries, or as a dipping sauce. It's also paleo and gluten free!
- 1 cup coconut aminos
- 1/4 cup chopped green onion
- 4 tbsp coconut sugar (or sub for brown sugar – just note this is not paleo compliant)
- 1 tsp tapioca starch (this is used for thickening the sauce – you can omit it the sauce just won't be as thick)
- 1 clove garlic, minced (or sub 1 tsp garlic infused olive oil)
- 1/2 tsp crushed chili peppers (also called chili flakes)
- 1 piece of fresh ginger, 2cm x 2cm, peeled and chopped (or sub 1 tsp ground ginger)
Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth
Transfer the ingredients to medium sized pot on the stove and turn to medium heat
Bring the ingredients to a boil and turn down the heat to low
Simmer for ~5 minutes and then turn off the heat
Let the sauce cool (it will thicken slightly during this time)
Serve and enjoy!
- Store this sauce in the fridge for 10-14 days
- You can omit the tapioca starch, just note that it is used for thickening so the sauce won’t turn out as thick
- For a spicier sauce, use 1 tsp crushed chili peppers instead of 1/2 tsp (or omit it altogether for a less spicy sauce)
- For a thicker sauce add an extra 1/2 tsp tapioca starch
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