Delicious Homemade Soy-Free Teriyaki Sauce (Gluten-Free & Paleo-Friendly)
Tired of store-bought teriyaki sauces loaded with sugar, wheat, or soy? It’s time to revolutionize your cooking with an incredibly easy and healthy homemade alternative! This recipe for soy-free teriyaki sauce is not only quick to prepare, but it also aligns perfectly with gluten-free, Paleo, and refined sugar-free dietary needs. Made with wholesome ingredients like coconut aminos and sweetened naturally with honey, this sauce delivers an authentic, savory-sweet flavor profile that will elevate any meal.
Homemade sauces truly are a game-changer, wouldn’t you agree? Unlike their store-bought counterparts, which often contain hidden sugars, gluten (a common concern for those with sensitivities), soy, or artificial flavors and preservatives, this easy homemade soy-free teriyaki sauce can be whipped up in less than 10 minutes. This recipe gives you complete control over what goes into your food, ensuring a cleaner, healthier, and undeniably more flavorful result.
Our secret ingredient for achieving that classic umami depth without soy is coconut aminos – a fantastic, healthier alternative to traditional soy sauce. By sweetening it with honey, we keep it completely refined sugar-free, making it a perfect fit for a Paleo lifestyle. This versatile sauce is a must-have for anyone looking to enjoy Asian-inspired flavors while adhering to specific dietary requirements or simply seeking a more wholesome option.
Are you exploring more delicious soy-free recipes? You’re in luck! Pair this incredible sauce with my easy ground chicken stir-fry for a quick weeknight meal, or try my healthy chicken fried rice for a satisfying dish. For a fantastic main course, don’t miss out on my air fryer teriyaki chicken, which truly shines with this homemade sauce.
Key Ingredients for the Perfect Soy-Free Teriyaki Sauce
A complete list of ingredients and their precise amounts can be found in the detailed recipe card below. However, let’s dive into some specific ingredients, their roles, and potential substitutions to ensure your homemade teriyaki sauce is a resounding success.
Coconut Aminos: The Soy-Free Base
COCONUT AMINOS is the star of this soy-free teriyaki sauce, serving as an excellent and healthy substitute for soy sauce. Derived from the sap of coconut blossoms, it boasts a wonderfully complex flavor profile that is deep, slightly sweet, and savory, though notably less salty than conventional soy sauce. Despite its origin, rest assured, it tastes absolutely nothing like coconut! Beyond its fantastic flavor, coconut aminos is typically organic, non-GMO, significantly lower in sodium, and naturally gluten-free – making it a superior choice for health-conscious cooks.
We highly recommend Coconut Secret Coconut Aminos. This popular brand is widely available at major retailers like Target, Whole Foods, and most other grocery stores, usually located in the Asian foods aisle next to soy sauce. You can also easily find it through virtually any online grocer.
What about tamari and liquid aminos? While these are often considered gluten-free alternatives to soy sauce, they are both still derived from soy. Therefore, if you are specifically looking for a soy-free teriyaki sauce, there is no direct substitute for coconut aminos.
Tapioca Starch: The Natural Thickener
TAPIOCA STARCH plays a crucial role in giving this teriyaki sauce its signature smooth, glossy, and thick consistency. It helps the sauce beautifully coat your food, ensuring every bite is bursting with flavor. If tapioca starch isn’t readily available, you can easily use arrowroot starch as an equally effective and Paleo-friendly alternative. Corn starch can also be used in its place; however, if you are strictly following a Paleo diet, opt for arrowroot or tapioca starch, as corn starch is a grain and generally not Paleo approved.
Fresh Garlic & Ginger: The Aromatic Powerhouse
The recipe calls for fresh ginger and garlic, and I cannot stress enough how much these fresh aromatics contribute to the depth and vibrant flavor of this homemade teriyaki sauce. Their pungent, zesty notes are essential for an authentic taste. While fresh is highly recommended for the best results, garlic powder and ground ginger can be used in a pinch when time is short. Refer to the recipe card below for specific measurements when making these substitutions, typically requiring a smaller amount of dried spices compared to fresh.
Honey: The Wholesome Sweetener
HONEY is incorporated into this recipe to provide a natural, balanced sweetness, perfectly complementing the savory and tangy notes of the sauce. Adding honey is completely optional; you can omit it entirely for a truly sugar-free teriyaki sauce. For those following a vegan diet, pure maple syrup or coconut palm sugar are excellent alternatives that will keep the sauce refined sugar-free and delicious. All these options ensure this homemade teriyaki sauce remains Paleo approved and suitable for a clean eating lifestyle.
How To Make This Easy Soy-Free Teriyaki Sauce
Creating this flavorful soy-free teriyaki sauce is remarkably simple, requiring just a few steps and minimal cooking time. Here’s a detailed guide to walk you through the process:
- Combine the Base Ingredients: In a small saucepan, add the coconut aminos, water, honey (if using), rice vinegar, toasted sesame oil, freshly grated ginger, and minced garlic. Whisk these ingredients thoroughly to ensure everything is well combined. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes, stirring occasionally, to let the flavors meld beautifully.
- Prepare the Slurry for Thickening: While your sauce is simmering, prepare the “slurry.” In a separate small bowl, combine the tapioca starch (or arrowroot starch) with 2 tablespoons of cold water. Whisk this mixture vigorously until it is completely smooth and no lumps remain. This slurry is what will give your teriyaki sauce its desired thick consistency.
- Thicken the Sauce: Once the sauce has simmered for 5 minutes, gradually pour the prepared slurry into the saucepan while continuously whisking the sauce. Continue to whisk over low heat. You’ll notice the sauce beginning to thicken almost immediately. Keep whisking until it reaches your desired thickness. A good indicator is when the sauce is able to visibly coat the back of a spoon when dipped.
Once your desired thickness is achieved, remove the sauce from the heat. It’s now ready to be used immediately to enhance your favorite dishes, or you can allow it to cool completely before transferring it to an airtight container for storage in the refrigerator.
What to Use This Homemade Soy-Free Teriyaki Sauce For
The versatility of this homemade soy-free teriyaki sauce is truly impressive! Its rich, balanced flavor makes it an ideal companion for a wide array of dishes. Here are some fantastic ways to incorporate it into your cooking:
- Delicious Stir-Fries: Create a quick and healthy meal by sautéing your favorite stir-fry vegetables, such as bell peppers, carrots, broccoli, and snap peas. Cook up some brown rice (a whole grain, offering more nutrients than refined white rice) and mix the sauce in with your cooked veggies before serving over the fluffy rice. This makes for an incredibly flavorful and wholesome stir-fry.
- Grilling Marinade & Glaze: This sauce is phenomenal for grilling! Brush it generously on chicken, shrimp, or vegetable kabobs before and during grilling. The honey in the sauce will caramelize beautifully, creating a sticky, irresistible glaze. It also works wonderfully on firm fish like salmon or even pork chops.
- Flavorful Marinade: Use it as a potent marinade for chicken, beef, or shrimp prior to cooking. For marinating purposes, there’s no need to thicken the sauce with the tapioca starch slurry. Simply combine all the liquid ingredients and let your protein soak up the flavors for at least 30 minutes, or even overnight for a deeper infusion.
- Glaze for Baked or Pan-Seared Dishes: Apply this sauce as a glaze over baked salmon, roasted chicken thighs, or pan-seared tofu. Brush it on during the last few minutes of cooking to create a glossy, flavorful finish.
- Dipping Sauce: Serve it alongside spring rolls, dumplings, chicken nuggets, or grilled skewers as a delicious dipping sauce. Its balanced flavor profile makes it a crowd-pleaser for appetizers.
- Noodle Bowls: Toss hot noodles with this teriyaki sauce, along with some sautéed vegetables and protein, for a quick and satisfying noodle bowl.
- Salad Dressing Base: Thin it out slightly with a little water or extra rice vinegar and use it as a unique and flavorful dressing for Asian-inspired salads.
How to Store Your Homemade Teriyaki Sauce
Proper storage ensures your homemade soy-free teriyaki sauce stays fresh and delicious for future meals. This sauce should always be stored in an airtight container in the refrigerator. A glass mason jar is an excellent choice for this purpose, keeping the sauce fresh for up to one week. You might notice that the sauce will thicken considerably when it cools down in the fridge, but don’t worry! It will thin back out to its ideal consistency once gently reheated.
For longer storage, this teriyaki sauce freezes exceptionally well. You can freeze it for up to three months without compromising its quality or flavor. To freeze, pour the cooled sauce into freezer-safe containers or ice cube trays for convenient portioning. When you’re ready to use it, simply allow it to thaw overnight in the refrigerator, and then gently reheat it on the stovetop or in the microwave until it reaches your desired temperature and consistency.
Frequently Asked Questions About Soy-Free Teriyaki Sauce
Yes, the primary ingredient in traditional teriyaki sauce is soy sauce, which is derived from fermented soybeans. This is why our recipe uses coconut aminos as a direct soy-free replacement.
No, traditional teriyaki sauce is generally not gluten-free because soy sauce, its main component, often contains wheat. Since our recipe is made using coconut aminos, which is naturally gluten-free, this homemade version is a safe and delicious option for those avoiding gluten.
Coconut aminos offers a delightful flavor profile that is deep, sweet, and savory. It’s often compared to a milder, sweeter version of soy sauce, but with less sodium. Importantly, despite being made from coconut sap, it has absolutely no coconut flavor, making it incredibly versatile in various cuisines.
Coconut aminos is becoming increasingly popular and can be found in most major grocery stores. Look for it in the international or Asian foods aisle, typically near the soy sauce and other marinades. It’s also widely available from most online grocers and health food stores.
Absolutely! The honey in this recipe is optional and can be omitted entirely for a truly sugar-free teriyaki sauce. The coconut aminos itself provides a slight natural sweetness, so the sauce will still be delicious and balanced without added sugar.
Yes, this recipe can easily be made vegan. Simply substitute the honey with an equal amount of pure maple syrup or coconut palm sugar. Both options maintain the refined sugar-free aspect and keep the sauce delicious and plant-based.
Love a Good Homemade Sauce? Try These!
If you’ve enjoyed making this easy teriyaki sauce, you’ll love exploring other homemade sauce recipes. Making your own condiments and dressings is a fantastic way to control ingredients and elevate your meals. Here are some more favorites to inspire you:
- Whole30 BBQ Sauce (Paleo)
- Easy Dairy-free Ranch Dressing {Paleo friendly}
- Vegan Kale Pesto
- Creamy Cilantro Lime Dressing (dairy free)
If you make this soy-free teriyaki sauce recipe, please let me know what you think! Your feedback is invaluable, so I would deeply appreciate you leaving a star rating and/or comment below. And don’t forget to share a photo of your culinary creation on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean. Be Well!
-Sara
Soy-Free Teriyaki Sauce (with Coconut Aminos)
Print Recipe
Pin Recipe
Sauces
Asian
Gluten Free, Paleo, Soy Free, Refined Sugar-Free
5 minutes
5 minutes
10 minutes
1 cup
Sara
Equipment
- 1 small saucepan
Ingredients
- ½ cup water
- ½ cup coconut aminos
- 1 tbsp. honey (optional)
- 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)
- 3 garlic cloves, pressed or minced (or ½ tsp. garlic powder)
Ingredients for the Slurry
- 2 tbsp. water
- 2 tbsp. arrowroot or tapioca starch (corn starch works too, but not Paleo)
Instructions
-
Add ½ cup water, coconut aminos, honey (if using), rice vinegar, sesame oil, ginger, and garlic into a small saucepan. Whisk all ingredients until they are thoroughly combined.
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Bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 5 minutes, stirring occasionally to infuse the flavors.
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While the sauce is simmering, prepare your slurry: In a separate small bowl, combine the 2 tbsp. water and arrowroot (or tapioca) starch. Whisk until smooth. After the sauce has simmered for 5 minutes, slowly pour this slurry into the saucepan.
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Continue to whisk the sauce over low heat. It will begin to thicken immediately. Keep whisking until your desired consistency is reached. A good test is if the sauce smoothly coats the back of a spoon when dipped.
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Remove from heat and use immediately, or let cool and store as desired.
Notes
- If you are following a vegan diet, you can substitute the honey with pure maple syrup or coconut sugar. Alternatively, omit it entirely for a sugar-free version.
- For thickening, I prefer arrowroot or tapioca starch to keep this recipe Paleo-friendly. Corn starch can also be used, but it is not Paleo approved.
- This recipe yields approximately 1 cup of delicious teriyaki sauce. The nutrition information provided is an estimate based on the total recipe.
- Store the cooled sauce in an airtight container in the refrigerator for up to 1 week. It will thicken when cold but will thin out again upon reheating.
- This sauce also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Carbohydrates: 66g |
Protein: 1g |
Fat: 10g |
Saturated Fat: 1g |
Sodium: 2722mg |
Potassium: 36mg |
Sugar: 12g |
Vitamin C: 3mg |
Calcium: 16mg |
Iron: 1mg
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