– Coconut aminos are a soy-sauce-like product made from organic coconut sap, coconut nectar, coconut sugar, garlic, and sea salt.
– There are three varieties: All Purpose, Teriyaki, and Barbeque.
– They are made by fermenting the coconut sap into vinegar, adding coconut nectar and coconut sugar for sweetness, and then adding garlic and sea salt (tarragon and ginger are added for the other varieties).
– The coconut sap is not boiled, so the micro-nutrients are preserved.
– Coconut aminos are organic, vegan, soy-free, gluten-free, and free of additives and preservatives.
– They are made in small batches in the Philippines and packaged in Wales before being sold.
– Coconut sap contains amino acids, which are important for protein creation and repairing and replenishing the body.
– Coconut aminos have a low glycemic index.
– Coconut aminos are a substitute for soy sauce, suitable for those following a vegan, gluten-free, soy-free, and organic diet.
– It is made from coconut nectar and coconut sugar, which have a lower glycemic index compared to white refined sugar.
– Coconut aminos are rich in vitamins and antioxidants, particularly vitamin C and B vitamins.
– The sodium content is lower than standard soy sauce, and it does not contain MSG.
– When using coconut aminos in recipes, you can simply replace soy sauce with it.
– The brand offers All Purpose Coconut Aminos, Teriyaki Sauce Coconut Aminos, and other varieties.
– The article discusses two coconut aminos substitutes: Teriyaki Sauce Coconut Aminos and Barbeque Sauce Coconut Aminos.
– The Teriyaki Sauce Coconut Aminos includes sweet garlic, umami salt, and ginger.
– It can be used as a dipping sauce, marinade, and in stir fry recipes.
– The Barbeque Sauce Coconut Aminos has more stickiness, nectar, and tarragon, suitable for American BBQ or Korean BBQ dishes.
– The article also mentions the option to try coconut aminos in a veggie burger recipe.
– There is a suggestion to try all three options with the Three Aminos.
– Coconut aminos is a gluten-free and soy-free substitute for soy sauce.
– It is made from the sap of the coconut palm and has a savory and salty flavor.
– It does not taste like coconut, but rather a milder version of soy sauce.
– Coconut aminos adds umami (savory flavor) to recipes.
– The best substitutes for coconut aminos are soy sauce, tamari, and liquid aminos.
– Soy sauce can be used in a 1:1 ratio, but is slightly more salty.
– Tamari, a Japanese type of soy sauce, can be used in a 1:1 ratio.
– Liquid aminos, which contains soy, is similar in flavor to coconut aminos.
– Recipes where coconut aminos can be substituted include those that call for soy sauce.
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