Homemade Soy-Free Teriyaki Sauce: A Wholesome & Flavorful Alternative (Gluten-Free & Paleo)
Transform your meals with this incredibly easy and delicious homemade soy-free teriyaki sauce! Crafted with the goodness of coconut aminos and naturally sweetened with honey, this recipe offers a healthier, cleaner alternative to store-bought options. Say goodbye to the high sugar, wheat, and soy often found in commercial teriyaki, and welcome a vibrant, fresh sauce that’s also gluten-free and Paleo-friendly into your kitchen.
There’s nothing quite like the satisfaction of creating a flavorful sauce from scratch, and this homemade teriyaki is no exception! It’s truly superior to anything you’ll find on a grocery store shelf, and remarkably, this **easy homemade soy-free teriyaki sauce comes together in less than 10 minutes.**
Why bother with homemade when store shelves are stocked? Commercial teriyaki sauces often contain an alarming amount of added sugars, artificial flavors, and preservatives. More importantly for many, traditional soy-based teriyaki is packed with soy and wheat (gluten), making it unsuitable for those with allergies, sensitivities, or specific dietary preferences like Paleo. This recipe elegantly sidesteps these issues by using thoughtful, wholesome ingredients.
Our star ingredient, **coconut aminos**, provides that essential savory depth without any soy. To keep it naturally sweet and completely refined sugar-free, we use honey, ensuring this delicious sauce is **Paleo approved** and perfect for a clean eating lifestyle. It’s a game-changer for anyone seeking a healthier way to enjoy their favorite Asian-inspired dishes.
Ready to explore more delicious soy-free recipes? You’ll love my easy ground chicken stir-fry, this amazing healthy chicken fried rice, and the incredibly convenient air fryer teriyaki chicken – all perfectly complemented by this homemade teriyaki sauce!
Why Make Your Own Soy-Free Teriyaki Sauce?
Opting for a homemade teriyaki sauce, especially a soy-free version, brings numerous benefits to your table:
- Control Over Ingredients: You know exactly what goes into your sauce. No hidden sugars, no artificial flavors, no preservatives, and certainly no unwanted allergens like soy or gluten.
- Healthier Choice: By substituting soy sauce with coconut aminos and refined sugar with honey, you create a sauce that supports a cleaner, healthier diet. It’s naturally lower in sodium compared to many store-bought varieties.
- Dietary Compliance: This recipe is a dream come true for those following Paleo, gluten-free, or soy-free diets. It allows you to enjoy the rich flavors of teriyaki without compromising your health goals.
- Superior Fresh Flavor: Fresh garlic and ginger elevate the taste profile significantly. The difference between fresh ingredients and powdered or artificial flavors is truly remarkable.
- Quick & Easy: Despite its gourmet taste, this sauce is incredibly simple to prepare, taking less than 10 minutes from start to finish. It’s perfect for busy weeknights.
Essential Ingredients for Your Healthy Teriyaki
While a complete list of ingredients and their precise amounts can be found in the detailed recipe card below, let’s dive into some specific call-outs and potential substitutions to help you perfect this soy-free teriyaki.
Coconut Aminos: The Soy-Free Foundation
COCONUT AMINOS are the cornerstone of this soy-free teriyaki sauce. Derived from the sap of coconut blossoms, this natural alternative to soy sauce boasts a wonderful, deep, slightly sweet, and savory flavor profile. It provides that essential umami depth without tasting anything like coconut itself. Compared to traditional soy sauce, it’s typically less salty and comes with added benefits such as being organic/non-GMO, gluten-free, and containing various amino acids. It’s a fantastic staple for any health-conscious pantry.
We particularly love Coconut Secret Coconut Aminos, which is widely available. You can typically find it at major retailers like Target, Whole Foods, most other well-stocked grocery stores, and almost any online grocer, usually located right next to the regular soy sauce.
What about tamari and liquid aminos? It’s crucial to note that both tamari and liquid aminos are soy-based products. Therefore, if you are committed to a truly soy-free teriyaki sauce, there is no substitute for coconut aminos in this recipe.
Tapioca Starch: For Perfect Thickening
TAPIOCA STARCH is used here to achieve that signature luscious thickness in your teriyaki sauce. It’s a fantastic, neutral-tasting thickener. If you don’t have tapioca starch on hand, you can easily use arrowroot starch or even corn starch as alternatives. However, if you’re aiming to keep this recipe strictly Paleo-compliant, make sure to stick with arrowroot or tapioca starch, as corn starch is derived from grain and is not Paleo-approved.
Garlic & Ginger: The Aromatic Heart
The recipe specifically calls for **fresh ginger and garlic**, and I cannot stress enough how much this enhances the depth and vibrancy of the sauce. Fresh aromatics truly make a world of difference. However, if you find yourself in a pinch, garlic powder and ground ginger can be used. For specific measurements and conversion ratios, please refer to the recipe card below, but always prioritize fresh when possible for the best flavor.
Honey: Natural Sweetness
HONEY is a completely optional but highly recommended addition that lends a wonderful, natural sweetness to this homemade teriyaki sauce. Its subtle floral notes complement the savory ingredients beautifully. If you prefer a truly sugar-free teriyaki sauce, feel free to omit it entirely. For those following a vegan diet, pure maple syrup or coconut palm sugar are excellent plant-based alternatives that maintain the refined sugar-free and Paleo-approved status of the sauce.
How To Make Your Easy Soy-Free Teriyaki Sauce
Making this homemade teriyaki sauce is incredibly straightforward and quick. Here’s a simple breakdown of the steps:
1. **Combine Ingredients:** In a small saucepan, combine the coconut aminos, fresh minced garlic, grated ginger, rice vinegar, and toasted sesame oil. If you’re adding honey for sweetness, now is the time to whisk it in. Whisk all ingredients together over medium-low heat and bring the mixture to a gentle simmer.
2. **Prepare the Slurry:** While your sauce base is simmering, prepare your thickening agent. In a separate small bowl, add your chosen starch (tapioca or arrowroot) and a small amount of cold water. Whisk these together thoroughly until you have a smooth, lump-free mixture. This is known as a “slurry,” and it’s essential for thickening the sauce without clumps. Once the main sauce has simmered for about 5 minutes, slowly pour this slurry into the saucepan.
3. **Thicken and Serve:** Continue to whisk the sauce over low heat. You’ll notice it gradually thickening. Keep stirring until it reaches your desired consistency – ideally, it should be thick enough to beautifully coat the back of a spoon when dipped. Once thickened, remove the sauce from the heat. It’s ready to use immediately or can be cooled and stored in the fridge for later enjoyment. This quick process means fresh, flavorful teriyaki is always within reach!
Creative Ways to Use Your Homemade Soy-Free Teriyaki Sauce
This versatile soy-free teriyaki sauce is a culinary powerhouse. Its rich, savory, and slightly sweet flavor profile makes it perfect for a wide array of dishes. Here are some fantastic ways to incorporate your homemade teriyaki into your healthy meal rotation:
- Effortless Stir-Fries: This is arguably the most classic use. Simply sauté your favorite stir-fry vegetables like bell peppers, carrots, broccoli florets, snap peas, or mushrooms until tender-crisp. Add your protein of choice – chicken, shrimp, beef strips, or even tofu (if not strictly Paleo) – and cook until done. Then, toss everything generously with your homemade teriyaki sauce. Serve this vibrant mixture over fluffy brown rice (a whole grain, offering more nutrients than refined white rice), cauliflower rice for a low-carb option, or quinoa for a complete meal.
- Mouth-Watering Marinade: Elevate your proteins with a tenderizing teriyaki marinade. This sauce works wonders on chicken, shrimp, steak, or pork. For optimal flavor and tenderness, marinate your chosen protein for at least 30 minutes, or even overnight in the refrigerator. When using as a marinade, there’s no need to thicken the sauce with the slurry beforehand, as its primary purpose here is to infuse flavor.
- Perfect Glaze for Grilling or Baking: Brush this delightful sauce onto chicken, shrimp, kabobs, or even firm fish like salmon or cod, both before and during grilling or baking. The sugars in the honey will caramelize beautifully, creating a glossy, irresistible crust that locks in flavor and moisture.
- Healthy Dipping Sauce: Serve it alongside spring rolls, chicken nuggets, or even fresh vegetable sticks for a flavorful dip that’s far healthier than most store-bought options.
- Flavorful Dressing for Bowls: Drizzle it over Buddha bowls, grain bowls, or simple salads for an Asian-inspired dressing that adds a punch of flavor without heavy oils or cream.
Storage and Freezing Tips
One of the best things about making a batch of homemade teriyaki sauce is that it stores wonderfully, ensuring you always have a healthy, flavorful option ready to go.
- Refrigeration: This teriyaki sauce should always be stored in an airtight container in the fridge. A mason jar works perfectly for this purpose. When properly stored, it will last for up to one week. Keep in mind that the sauce will naturally thicken quite a bit when cooled in the refrigerator. Don’t worry, it will thin back out to its ideal consistency once gently reheated on the stovetop or in the microwave.
- Freezing: For longer storage, this sauce freezes exceptionally well! You can freeze it for up to 3 months. To freeze, pour the cooled sauce into freezer-safe containers or even ice cube trays for convenient portioning. When you’re ready to use it, simply allow it to thaw overnight in the fridge. You might need to give it a good whisk or a quick reheat to bring it back to its desired consistency. Having a stash of this homemade teriyaki in the freezer makes healthy meal prep a breeze!
Frequently Asked Questions About Soy-Free Teriyaki Sauce
Yes, the primary and main ingredient in traditional teriyaki sauce is typically soy sauce. This is why our recipe uses coconut aminos as a delicious and safe soy-free alternative.
No, traditional store-bought teriyaki sauce is generally not gluten-free. This is because standard soy sauce, its main component, contains wheat. Since most teriyaki sauces are built upon a soy sauce base, they therefore contain gluten. Our homemade recipe, made with coconut aminos, is naturally gluten-free, making it a safe choice for those with gluten sensitivities or celiac disease.
Coconut aminos have a wonderfully unique flavor: a nice, deep, sweet, and savory profile that is quite similar to soy sauce but noticeably sweeter and far less salty. And rest assured, despite its name, it tastes absolutely nothing like coconut! It’s a fantastic umami-rich condiment that you’ll quickly come to love.
Coconut aminos have become increasingly popular and are now widely available. You can find them in the Asian foods aisle of most major grocery stores, often located right next to the regular soy sauce. Health food stores like Whole Foods, and virtually all online grocers, also carry a variety of brands.
Yes, absolutely! The honey in this recipe is completely optional. If you prefer a sugar-free teriyaki sauce, simply omit the honey altogether. The sauce will still be incredibly flavorful with its savory and aromatic notes.
This recipe can easily be made vegan. The only non-vegan ingredient is honey. To make it vegan-friendly, simply substitute the honey with an equal amount of pure maple syrup or coconut palm sugar. Both alternatives will provide a lovely sweetness while keeping the sauce refined sugar-free and plant-based.
Love a Good Homemade Sauce? Try These!
- Whole30 BBQ Sauce (Paleo)
- Easy Dairy-free Ranch Dressing {Paleo friendly}
- Vegan Kale Pesto
- Creamy Cilantro Lime Dressing (dairy free)
If you make this wonderful recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below to share your experience. And don’t forget to share a photo of your creation on Instagram or Facebook and mention @CleanPlateMama! Your feedback and shares truly help our community grow.
Eat Clean. Be Well!
-Sara
Soy-free Teriyaki Sauce (w/ coconut aminos)
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Equipment
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1 small saucepan
Ingredients
- ½ cup water
- ½ cup coconut aminos
- 1 tbsp. honey (optional, substitute maple syrup for vegan)
- 1 tbsp. rice vinegar
- 2 tsp. toasted sesame oil (also known as dark sesame oil)
- 1 tsp. freshly grated ginger (or ¼ tsp. ground ginger for substitution)
- 3 garlic cloves, pressed or minced (or ½ tsp. garlic powder for substitution)
Ingredients for the Slurry
- 2 tbsp. cold water
- 2 tbsp. arrowroot or tapioca starch (corn starch can be used, but not Paleo)
Instructions
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In a small saucepan, combine ½ cup water, coconut aminos, honey (if using), rice vinegar, toasted sesame oil, grated ginger, and minced garlic. Whisk these ingredients thoroughly until well combined.
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Bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer for approximately 5 minutes, stirring occasionally to ensure even heating and infusion of flavors.
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While the sauce is simmering, prepare your thickening slurry. In a separate small bowl, combine 2 tablespoons of cold water with 2 tablespoons of arrowroot or tapioca starch (or corn starch if preferred). Whisk until completely smooth, ensuring there are no lumps. Add this slurry to the simmering sauce in the saucepan.
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Continue to whisk the sauce over low heat. The sauce will gradually thicken as you stir. Keep whisking until your desired consistency is reached. A good indicator is when the sauce is thick enough to fully coat the back of a spoon when dipped into it.
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Once thickened, remove the saucepan from the heat. Your homemade soy-free teriyaki sauce is now ready to use as desired, or it can be cooled and stored for later.
Notes
- If you are following a vegan diet, you can easily substitute the honey with an equal amount of pure maple syrup or coconut sugar. Alternatively, omit it entirely for a sugar-free sauce.
- For the slurry, I prefer using arrowroot or tapioca starch as they are Paleo-friendly. Corn starch can also be used if Paleo is not a concern.
- This recipe yields approximately 1 cup of delicious homemade teriyaki sauce. The nutritional information provided is calculated based on the total recipe.
- Store any leftover sauce in an airtight container in the fridge for up to 1 week. Note that it will thicken when cooled, but will return to a more liquid state when gently reheated.
- This sauce also freezes well for up to 3 months. Thaw overnight in the fridge before use.
Nutrition