Fish sauce is a key ingredient in many Asian cuisines, making it difficult for plant-based (or vegetarian) people to enjoy the delicious flavors of Asian cuisine. The good news is that I have a solution for you to make a vegan-inspired fish sauce substitute right at home.

This umami-packed vegan fish sauce substitute captures traditional fish sauce’s deep, savory essence without any animal products. By harnessing the ocean flavors of seaweed combined with other powerful plant-based ingredients, you’ll create a condiment that brings authentic taste to your favorite Asian recipes while staying true to your dietary choices.

❤️ Why You’ll Love This Vegan Fish Sauce Substitute

• Quick: This sauce will only take 5-minutes to make.
• Long-lasting: You can store this sauce in your fridge for up to a month.
• Flavorful: Fish sauce adds a lot of flavor to Asian food, this vegetarian fish sauce does not fall short.
• Versatile: Throw it in recipes, use it on its own, make it into dips, you do you!
• Authentic-Tasting: Captures that distinctive umami flavor essential to many Asian dishes.

🍲 Ingredients

Dulse or Wakame – The seaweed is what will give you that “fish” taste you want in a vegan fish sauce substitute. Wakame is high-protein, high in calcium, and has iron and vitamin C in it. Dulse, another kind of seaweed, is a red sea plant and is also rich in iron as well as protein, and vitamin A. That’s right, this fish sauce substitute is nutrient-rich!

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White Miso – Rich in essential minerals and a good source of B, E, and K vitamins, plus folic acid. Miso is seriously magical. It also adds a ton of flavor, and as a fermented food, it is great for your gut! The fermentation process creates complex flavors that help mimic the depth found in traditional fish sauce.

👩‍🍳 How to Make Vegan Fish Sauce

1. To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
2. Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
3. To this bowl, miso and coconut aminos. Taste test and add ingredients as needed.

🪄 Tips and Tricks

• Straining: This tip is very important, so I’m going to be detailed. Pour your mixture through a strainer (fine-mesh) into a bowl. Straining removes the solids, resulting in a clear, smooth vegan fish sauce with concentrated flavor. Press firmly but carefully on the mushrooms and seaweed with a spoon to extract every last drop of the umami-rich liquid that infused during simmering – this step is crucial for a potent sauce. If you don’t have a fine-mesh strainer, use a regular strainer lined with cheesecloth for an even clearer result. The strained liquid should be a rich, amber-brown color.
• Flavor: Adding more salt will make it saltier. Miso will add umami. Coconut aminos will add a full-bodied flavor.
• Alternatives: You can use soy sauce instead of coconut aminos if you prefer, however, it is saltier so make sure you taste as you go.
• Preparation: Make this vegan fish sauce ahead of time and store it in your fridge until you’re ready to use.
• Balance: If the sauce is too strong, dilute with a small amount of water to achieve your perfect flavor profile.

🗒 Substitutions

• Seaweed: If you can’t find dulse or wakame, nori sheets can work in a pinch.
• Mushrooms: Dried porcini mushrooms can substitute for shiitake if needed.
• Coconut Aminos: Tamari or soy sauce work well, but start with less as they’re saltier.
• Miso: White miso is preferred, but yellow miso can be used with a slightly different flavor profile.

🗒 Best served with

• 5-Minute Recipe for Mango Salsa
• Veggie Spring Rolls
• Vegan Tuna Ramen
• Black Garlic Ramen
• Coconut Curry Potato Soup

👝 How to Store Leftovers

Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it. What I like to do is make a batch of Vegan Fish Sauce and keep it in a sealed container in my fridge.

🤔 Common Questions

Vegan Fish Sauce Substitute

4.64 from 11 votes

🌊 Craving authentic Asian flavors but skipping the fish? This vegan fish sauce substitute brings all the umami goodness using seaweed magic! Ready in just 5 minutes and lasts a whole month – your stir-fries and curries will never know the difference!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Vegan Sauce

Cuisine Asian-Inspired

Servings 1 Jar

Ingredients

  

1x2x3x

• 2 cups of water
• 1/3 cup dried dulse or wakame
• 1/3 cup dried shiitake mushrooms
• 2 tsp sea salt – good quality
• 2 tsp white miso
• 2 tbsp. coconut aminos – I used Bragg Brands

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Instructions

 

• To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
• Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
• To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.

Notes

Storage: Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it.

Salt: Adding more salt will make it saltier.

Miso: I suggest using white in this recipe but if you don’t have access to white miso then any miso will do. The more miso the more umami the sauce will have.

Coconut aminos: if you do not have coconut aminos, is Tamari for a GF option or Soy sauce.  This ingredient will add a full-bodied flavour.

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