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Vegan Fish Sauce Recipe

How to make Vegan Fish Sauce - a plant-based substitute for fish sauce that adds depth and umami flavor to Asian dishes. Gluten-free adaptable.

4.7 from 136 votes
35 mins
Total Time
2
cups
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Vegan Fish Sauce

How to Make the Best Vegan Fish Sauce

If you love Asian cooking but follow a plant-based diet, you’ve probably struggled with finding a good substitute for fish sauce. This vegan fish sauce delivers that same deep, savory umami punch that makes dishes like pad Thai, pho, and stir-fries so irresistible—all without any animal products.

The secret to this recipe lies in the combination of dried mushrooms, kombu seaweed, and fermented soy sauce. Together, they create a complex, briny flavor that mimics traditional fish sauce remarkably well. The slow simmering and optional overnight steeping allow all those flavors to meld and intensify, resulting in a condiment that can go toe-to-toe with the real thing.

Keep a jar of this in your refrigerator and use it wherever fish sauce is called for—you’ll be amazed at how well it works in everything from dipping sauces to marinades to soups.

Vegan Fish Sauce

Vegan Fish Sauce

How to make Vegan Fish Sauce - a plant-based substitute for fish sauce that adds depth and umami flavor to Asian dishes. Gluten-free adaptable.

4.7 from 136 votes
CourseSauces
CuisineAsian
Keywordvegan fish sauce, fish sauce substitute, plant based fish sauce, asian fish sauce, homemade fish sauce
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings2 cups
Calories1kcal
AuthorChristina Hill
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Ingredients

Vegan Fish Sauce

Optional Additions

Instructions

Making the Sauce

  1. Bring all ingredients to a low boil in a medium saucepan over medium heat. Turn down to a simmer, uncovered, and let it cook on low until reduced by half. You should have about 2 cups of liquid.
  2. If you have time, let the mixture steep overnight or up to 24 hours, covered on the counter. This deepens the flavor.
  3. Strain the liquid into a bowl and pour into a clean glass bottle or jar.
  4. If the liquid is less than 2 cups, add water to make it 2 cups. This ensures the right amount of saltiness.
  5. Store in the fridge and use as you would fish sauce, one to one.

Notes

  • For gluten-free, use tamari or coconut aminos instead of regular soy sauce.
  • The sauce will keep refrigerated for several weeks.
  • Smoked shoyu adds a wonderful depth if you can find it.
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