This vegan fish sauce recipe is perfect for cooking Thai and Vietnamese food. It will give your food the classic flavors of both cuisines without any animals being harmed in the making. For example, you can use this vegan fish sauce recipe in Nuoc Cham (the sauce used for Bun Chay aka vermicelli salad bowls), Thai papaya salad, or anything else you’d like!
How to Make Vegan ‘Fish’ Sauce
Ingredients
- 1/2 cups shredded wakame (see notes)
- 2 cups filtered water
- 2 large garlic cloves, crushed
- 1 teaspoon whole peppercorns
- 1/3 cup mushroom-flavored dark soy sauce, regular soy sauce, or gluten-free tamari
- 1 teaspoon of genmai miso (it’s already pretty salty so this is optional)
Preparation
- Combine wakame, garlic, peppercorns, and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil, and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.
- Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
Notes
Wakame is the seaweed used often in seaweed salad in Japanese restaurants. It’s shredded into little strips. So if you’ve ever tried seaweed salad, you’ll be familiar with it.
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Sauce
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About The Author
Veronica Grace
See My RecipesVeronica Grace is a self-taught “chef” and food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet and lifestyle. She teaches and encourages people to eat fresh plant-based foods as much as possible and stays up to date on current research in the natural health and plant based diet world. So follow along on her inventive food journey and enjoy a simple, tasty healthy lifestyle. Find her at LowFatVeganChef.
Would tamari soy work instead of mushroom soy? Also, how long will this keep in the fridge?