Soy Free Teriyaki Sauce
Sweet, tangy, and super versatile, this homemade Soy Free Teriyaki Sauce is Whole30 and Paleo compatible!
Servings: 6 servings
Calories: 29kcal
Equipment
- Sauce Pan
- Wide Mouth Mason Jar
Ingredients
- 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
Instructions
- 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.
Notes
To store: Cover and store in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1ounce | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 453mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
