Sweet, tangy, and super versatile, this homemade Soy Free Teriyaki Sauce is Whole30 and Paleo compatible! It’s soy free and made without any refined sugar, so it’s a better-for-you option to use all your favorite Asian-inspired dishes.
Why It Works
Homemade teriyaki sauce is easy to make and oh so delicious! Use it to make any kind of stir fry or make chicken teriyaki or hibachi vegetables.
If you’re following Whole30 or Paleo, you probably need to avoid most store-bought teriyaki sauces. They contain soy and refined sugar! But this version is made without soy sauce!
Best of all, to make it yourself you only need 5 simple ingredients. Try it today!
What are Coconut Aminos?
Coconut aminos are a liquid made from the sap or nectar of the coconut plant. It tastes very similar to soy sauce, so it can be used interchangeably in cooking.
You can usually find it in the specialty section of grocery stores or buy it on Amazon.
❗ Braggs makes a product called Liquid Aminos that contains soy. The bottle looks almost identical to their Coconut Aminos bottle. Be very careful and do not buy liquid aminos if you’re avoiding soy.
❗ Some brands of coconut aminos are taste more salty than others, so I recommend tasting before adding any additional salt to recipes containing coconut aminos. You can always add more salt to your food later.
❗ Coconut aminos are Whole30 compatible, even if the ingredients label uses the term coconut sap, coconut nectar, or coconut syrup. It even has its own rule.
- Coconut aminos
- Rice vinegar. If you don’t have rice vinegar, substitute apple cider vinegar.
- Medjool dates. Dates are super sweet and perfectly balance the punch of the vinegar, garlic, and ginger.
- Ginger. Fresh or frozen ginger work great!
Step by Step Instructions
Step 1: Do the prep work.
Remove the pits from the dates (if they aren’t already pitted). Mince the ginger, garlic, and dates.
Step 2: Add all the ingredients to a small saucepan. Bring the mixture to a simmer, stirring occasionally.
Allow it to simmer and cook together for about 8-10 minutes, or until the sauce is reduced enough that it coats the back of a spoon. Remove it from the heat.
Step 3 (optional): Once it’s cooled slightly, strain the sauce the through cheesecloth or a fine mesh strainer. Press gently to make sure all the liquid is expressed.
Allow the teriyaki sauce to cool, then transfer it to a small container. Cover it and store in the refrigerator until you’re ready to use it.
Cover and store in the refrigerator for up to 2 weeks.
Teriyaki sauce freezes beautifully! Transfer the sauce to a freezer safe bag or container, squeezing out as much air as possible. Transfer to the freezer and freeze. For best taste, use within 2-3 months. To defrost, set the container on a plate in the refrigerator overnight.
More Homemade Sauces
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Soy Free Teriyaki Sauce (Whole30, Paleo, No Added Sugar)
- 1/2 cup coconut aminos
- 4 Tablespoons rice vinegar or use apple cider vinegar
- 4 cloves garlic
- 4 medjool dates
- 2 inches ginger about 2 Tablespoons minced
- Remove the pits from the dates. Mince the ginger, garlic, and dates.
- Add all the ingredients to a small saucepan. Bring the mixture to a simmer, stirring occasionally. Lower the heat and allow the mixture to simmer and cook together for about 8-10 minutes. The sauce should be reduced enough that it coats the back of a spoon. Remove the pan from the heat.
- Optionally, strain the sauce the through cheesecloth or a fine mesh strainer. Press gently to make sure all the liquid is expressed. Allow the teriyaki sauce to cool, then transfer it to a small container.