Thai-Style Coconut Aminos Sauce (No Peanuts)

Do you need an alternative to Thai soy and peanut butter sauce? This easy-to-make Thai-style coconut aminos sauce is creamy, nutty, and free of soy and peanuts. Make a bigger batch and use it for crunchy salads, stir-fries, as a dipping sauce, or drizzle on all kinds of meats.

What is Coconut Aminos?

Coconut aminos is a popular umami condiment commonly used as a substitute for soy sauce. It is made from the sap of coconut trees, specifically from the flower blossoms. The coconut sap is collected and naturally fermented with salt, which results in a dark, savory-sweet liquid known as coconut aminos.

Coconut aminos have gained popularity among those who follow special diets, such as gluten-free, lectin-free, soy-free, or paleo diets, as it is a suitable alternative to regular soy sauce, which contains soy and wheat. It is also commonly used by individuals looking to reduce their sodium intake.

Coconut aminos have a rich, slightly sweet flavor and can be used in various dishes, including stir-fries, marinades, dressings, and sauces. Although not a perfect replacement, it can be used as a one-to-one replacement for soy sauce in most recipes. While coconut aminos are often considered a healthier alternative to soy sauce as they contain less sodium and are free from additives and preservatives, the condiment in itself is consumed for its flavor, not for its health benefits.

Coconut aminos are relatively easy to find in grocery stores; otherwise can be ordered online.

For another Asian-inspired condiment made with coconut aminos, check out our Miso Glaze recipe.

Ingredients to make Thai-style coconut aminos sauce

To make about one cup of sauce (4 servings), you need:

• 1 tablespoon coconut aminos
• 2 tablespoons tahini (sesame paste)
• 1 tablespoon hazelnut butter (or another pure, 100% nut butter)
• 1 garlic clove, minced (2 for a stronger garlic taste)
• 1 teaspoon grated ginger (2 for a stronger ginger taste)
• 2 teaspoons toasted sesame oil (or 3 for a stronger sesame taste)
• 2 teaspoons Mirin (rice vinegar)
• 3 tablespoons water (or to reach desired consistency)
• juice of 1/2 to 1 lime (to taste)
• sea salt to taste (if necessary)
• Optional: a few drops of red Tabasco (to taste), if you want the sauce to have some heat (I use 2, 3 drops)

How to make coconut aminos sauce

It doesn’t get easier than this:

• Mix all the ingredients in a bowl or jar until creamy.
• Adjust seasoning to your taste.
• Store in the refrigerator, in a closed jar, and use within a week or two.
• These quantities make about 1 cup of sauce (1/4 cup per serving).

How to use this plant-based sauce

This sauce is a great substitute for Thai peanut butter sauce. Make salad dressings, especially for Thai-style crunchy salads. It’s a great finishing sauce for stir-fries.

It’s the perfect accompaniment for chicken and meat but also for vegetables: steamed, boiled, or roasted.

Pair or enhance with the following flavors:

• lime juice and zest
• mint
• cilantro
• toasted sesame seeds
• extra toasted sesame oil (for a more intense sesame flavor)

My favorite way to use it is to make this delicious Crunchy Asian Salad.

I hope you enjoy this Thai-style coconut aminos sauce!

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.