Vegan Fish Sauce

Fish sauce is a staple in Southeast and East Asian cooking, but finding a substitute can be challenging for vegetarians and vegans — this plant-based, Vegan Fish Sauce is made with dried shiitake mushrooms, liquid aminos, and soy sauce and adds umami to your favorite dishes!
Vegan Fish Sauce in a glass bottle.
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5 from 1 vote
Course Condiments
Cuisine Asian
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 72 Servings
Calories 1kcal
Author Liren Baker

Ingredients

Instructions

  • Place the mushrooms, water, soy sauce and liquid aminos in saucepan and stir to combine.
  • Bring to a boil over medium heat, then continue to cook until the liquid has reduced in volume by half.
  • Allow the sauce to cool, then transfer to a glass jar, cover and use just as you would fish sauce. Keep stored in the refrigerator. 

Notes

Keep Vegan Fish Sauce stored in the refrigerator for up to three weeks.
Adapted lightly from Vegetarian Substitute for Fish Sauce, Cooks Illustrated.

Nutrition

Serving: 1Serving | Calories: 1kcal | Sodium: 69mg | Potassium: 3mg | Iron: 0.1%
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