Hi, Friends! I was recently showing my mom one of my recipes I was particularly proud of and as she was scrolling through the ingredient list she said, “wait, what are coconut aminos?” I realized then and there that I had failed as a nutrition blogger. Okay, not failed, that’s a bit strong. I’ve just never explained why I use them as a substitute for soy sauce in almost all my Asian cuisine themed recipes.
Coconut aminos gained popularity in the paleo movement as a gluten-free alternative to soy sauce. So, one of the reasons we use it is because it is gluten-free for Mr. Hungry. However, even if we didn’t need to be gluten-free, I would still use it. Coconut aminos are made from the aged sap of coconut blossoms plus salt.
However, the liquid has about 65% less sodium than regular soy sauce. The liquid is called “coconut aminos” because it contains 17 amino acids. Amino acids are what you get when you break down protein; it is what your body needs to build and repair. In fact, I recommend most of my Hungry Hobby RD clients over 55 supplements with an amino acid supplement. While you probably won’t consume enough coconut aminos to use it as a supplement, it is an excellent nutrient dense, flavorful substitute for soy sauce.
Also, if you are unsure about soy, as I am, it’s a great alternative to help you avoid the overabundance of it in your diet. Soy is one of those things that for every research study that says it has benefits I see one stating the opposite. Given my long-standing hormonal issues, I avoid it when possible. That doesn’t mean I wouldn’t use some soy sauce when I get sushi, just means I don’t cook with it at home. I also frequently use it in stir fries, crock pot recipes and more to pack a ton of extra flavor!
- Coconut Glazed Baked Cod and Asparagus
- Mu Shu Shrimp (updated photos coming soon!)
- Crockpot Thai Chicken Lettuce Wraps