Learn how to make the most delicious Best Vegan Gluten-Free Teriyaki Sauce totally oil-free and soy-free! Loaded with flavor and made with coconut aminos, fresh ginger and chives, it will become your go-to teriyaki sauce.
Meet my new best friend. Sauces can be best friends, can’t they? I originally fell in love with the Teriyaki sauce made by Coconut Secret. It is really delicious and the best list of clean ingredients I’ve seen in teriyaki sauce. But, like with anything, I love to recreate my own homemade sauces. They are fresher, cheaper and can be tailor-made. Well, I think I not only nailed the store-bought version, additionally, I made it oil-free. It’s also made with Coconut aminos, instead of soy sauce, so it’s totally soy-free, whoop!
THE BEST INGREDIENTS FOR VEGAN TERIYAKI SAUCE
This isn’t your average tasting vegan teriyaki sauce. This teriyaki sauce has 8 delicious ingredients:
- fresh ginger
- fresh garlic
- green chives
- toasted sesame seeds
- coconut aminos
- maple syrup
- brown rice flour
THIS TERIYAKI SAUCE WILL BECOME YOUR GO-TO
Eating this with a spoon is likely going to happen for you too, just warning you now. If you aren’t familiar with teriyaki sauce, basically it is a sweet and salty Japanese sauce that is much more sweet than say, a peanut sauce. It has a syrup consistency and really sticks to your food. I lived in Japan many, many years ago, but I don’t know if I ever had any while there. My version is naturally sweetened by using pure maple syrup, instead of refined sugars like brown or white sugar. Much better flavor too, in my opinion.
This vegan teriyaki sauce will go on just about anything your heart desires. In other words, you will want to add it on top of fluffy brown rice, peas and some carrots and drizzled some of this bad boy sauce on it, added extra chives and sesame seeds and it was like the best party in my mouth I’ve had all year. The recipe require just 8 ingredients (+ water).
MORE VEGAN SAUCE RECIPES
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The Best Vegan Teriyaki Sauce (Soy Free!)
- 3/4 cup (180g) coconut aminos (this is sweeter and less salty than soy sauce and important-SEE NOTES)
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1/4 cup (60g) water
- heaping 1/2 tablespoon finely minced ginger (8g)
- 1 teaspoon (4g) minced garlic
- 1 tablespoon (3g) finely chopped chives
- 1/2 tablespoon (5g) toasted sesame seeds
- 1/16 - 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons (15g) brown rice flour
- I use this scale.
- Add all of the ingredients, except the rice flour, to a small pot and whisk together well. Now whisk in the brown rice flour until there are no lumps.
- Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5-7 minutes as it starts to reduce a bit. Whisk around the edges a couple of times while it cooks. Remove from the heat and leave to cool for 5 minutes. It should have a runny syrup consistency as it cools. If it's not a syrup consistency after a few minutes, cook just a couple more minutes. It should not be overly thick, but easily pourable, so it works well for dishes and drizzling. Traditional Japanese Teriyaki is not thick. Use over your favorite dish. I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds. This would also be great over cauliflower wings as a great dipping sauce.
- To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender. I cook my broccoli in a large wok separately to reach desired tenderness.