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!
This sauce is so delicious and so popular with readers that I included it in my cookbook! I have a Teriyaki Burger in the book too and it was featured on NBC News!
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
- cayenne
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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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
The Best Vegan Teriyaki Sauce (Soy Free!)
Ingredients
- 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.
Instructions
- 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.
This looks sooo good! I haven’t had teriyaki sauce in ages. I’ve never tried coconut aminos before, it it similar to soy sauce?
Hi Gin! It is KIND OF similar, but much, much less salty and it has a sweetness to it. So, regular soy sauce would not work here and would be too overpowering. It definitely needs the coconut aminos 🙂
Beautiful photos!!
So kind, thank you so much!
I always have fresh ginger and add it to most things – when I used to cook for Dad, one of his favorite things was teriyaki (born and raised in Hawaii…), so I made a healthier low sodium teriyaki he could enjoy… mine had ginger, but I didn’t think of using coconut aminos – great idea!
I’ve never made my own teriyaki sauce…or bought it before. It looks simple and so good! Definitely need to try this one, Brandi! Pinning 🙂
Awwww! You’re the best! XOXOXO Thank you, friend. I love Coconut Secret’s aminos and teriyaki sauce and I am so excited to try your version! I love that you use fresh ingredients – I bet it gives the sauce that extra flavor boost! We’ve been enjoying stir-fry once a week so I will most definitely have to try your sauce to pour over my veggies and rice…notice how I said “pour” Ha! Looks soooo good! Also, I’m so blown away by the photos in this post – beautiful!! You’ve got such an eye for detail and photography.
Seriously, ever since you first talked about it on IG, that’s what got me hooked onto it! I even told Sophia about it, haha! Since I love to recreate storebrand sauces, once I got this I knew I was up for the challenge! I literally had mine side by side with the Coconut Secret teriyaki and my version I was creating….they are SO close, but of course I wanted a slightly different fresh take, so I added what I typically like to add to my asian sauces, fresh ginger and sesame seeds! It turned out better than I imagined!
This looks amazing. Homemade is always better than store bought!
Made this sauce and served it over stir fried veggies and rice! AMAZING! My husband and two kids loved it. Definitely will be using it as my go to teriyaki sauce.
Thank you so much Jenn! I’m so happy to hear that, thank you so much for leaving feedback, it is really appreciated!
Yes, it’s sooo worth it, I promise!
I finally got a minute to check out your recipe. Looks divine! Mine has a few similarities, but overall different since mine is teriyaki with a twist. Can’t wait to share it! I just love any and all teriyaki sauce so this is definitely on my must try list!
Thank you! This is classic teriyaki and should be renamed drinkable-yaki, lol! It’s that good! Can’t wait to see yours!
Drinki-yaki LOLOL!!!
Brandi – this sauce looks DIVINE! I am so speechless. I will definitely be making this ASAP! I am obsessed with teriyaki, I cannot wait to make this! <3
Please do Harriet, you won’t regret it! Thank you!
Looks beautiful, Brandi! I never really had a proper Japanese food experience, though I’ve had plenty of fast food teriyaki stir-fry wanna-be meals — I therefore have no idea what proper teriyaki should taste like. But judging by the ingredients I’m pretty darn sure I’ll love this. Plus I love your other sauces, so yeah, I know I’ll love this 🙂
This is definitely a traditional type of teriyaki sauce, sweet and salty, but it’s typically full of too much sodium and sugar or storebought contains crap ingredients. I added my own thing by using fresh ginger and garlic and the toasted sesame seeds and green onions. It exceeded my expectations!
I made this tonight, and took your suggestion from Facebook to sub 1/2 tbsp of corn starch for the rice flour. I have to say, I’m disappointed… that I didn’t double the recipe!! Holy deliciousness! Perfect consistency, tonnes of flavour, and not too salty like a lot of soy sauce based sauces are. Thank you so much for posting this!!
Oh Rachel, I was nervous at first when I saw the words “I’m disappointed” haha…but thank God I kept reading to hear how much you loved it! And wow, such a wonderful feedback, thank you so much! You described it exactly as I feel, it truly is one of my favorite sauces I’ve ever, ever created. Thanks again for the wonderful feedback! 🙂
ok! this is genius and sounds amazing… I have never ever thought of actually making my own teriyaki sauce! 😉 I might just need to try this! YUM!
So sweet of you Michele, thank you so much!! It’s truly the best teriyaki sauce and probably the best sauce I’ve made in general!
Can’t wait to make this tonight!!! Don’t have rice flour…. Anyone know if I could use coconut, or almond?
Hi Alaina, I wouldn’t recommend coconut or almond, they won’t work properly. I would suggest just using regular white flour or using 1/2 tablespoon of cornstarch instead. Just whisk it in really well before heating. Let me know how it turns out!
Looks so yummy! I recently bought a bottle of coconut aminos and I’m in love!! It’s so much less salty than the regular stuff and I am so sensitive to the flavor of salt…really don’t like it. Definitely gonna try this!
Yes, much less salty and it’s sweeter, which is why I like it. I do like low sodium soy sauce, but not for Teriyaki sauce. This is probably the best Asian sauce I’ve ever made. I literally just went off of taste based off of the Coconut Secret brand and list of ingredients and totally did my own twist.
oh gosh i am imagining every thing i want to put this one right now! terayki sauces are typically loaded with sugar and preservatives and that’s why i never eat them! I need to make this and put it on everything!
Thank you so much Rachel!
Oh wow, this sacue looks incredible, Branid. Loved the combination — this looks so delicious..bookmarked. Definitely going to try it. Thanks for this visual treat. 🙂
On my way to Whole Foods to get the Coconut Aminos ? My daughter has a non vegan friend staying with us for a few days so I will pair this with some Trader Joe’s gyoza, brown rice and some veg!
Oh yum, sounds amazing! Let me know how it turns out, thank you Beverley! 🙂 Make sure to get the right kind, Coconut Secret has several sauces at Whole Foods.
I am not fan of sweet Asian sauces. I like the Asian favors,but not the overly sweet sauces like a lot of Thai dishes are made. Before I make this, is it real sweet? If so, how can I retain the flavor but cut back on the sweetness? Thanks so much..
Hi Diane! This is definitely sweet, but that is characteristic of a Teriyaki sauce, they are sweet and salty. You can definitely cut back on the syrup if you like, you can try to make it with just 3-4 tablespoons syrup instead, it will definitely taste less sweet, not so much Teriyaki, but should still be good. I originally tested it with 1/2 cup syrup and found it too sweet and then reduced it to what is listed above, which I found perfect, but it’s still sweet. I would reduce the water by 1-2 tablespoons too (guessing here) so it still thickens up. Cook it the same amount of time. Let me know how it turns out.
Hi! Can I freeze your sauce? How long is your sauce good in the refrigerator? Thank you
LOVE YOUR SAUCE!
Teriyaki sauce is the best! I haven’t tried making it with coconut aminos before, I bet it’s a great flavour. And toasting the sesame seeds makes all the difference!
Thank you! Yes, they are typically made with soy sauce but I find that to be a bit strong and too salty sometimes, the coconut aminos is simply perfect in this! Yes, I wanted sesame seeds in mine, none of the storebought versions have them except in the form of sesame oil, but I like the fresh element it adds 🙂
Your pictures look so inviting and just beautiful. They make me feel I just want to dive into that sauce and drink, Brandi! Did you use the new lighting? It looks beyond amazing, you really know how to use the new light. To the recipe I bet this flavor combination tastes just scrumptious adding sesame gives so much flavor to the sauce and for sure I recently told you ginger is one of my favorite spices.
Awww thank you so much Florian, that means so much to me! Yes, this is with my new lights! I actually used both natural light and the new lights for this setup. I used 2 of my new lights and left one window shutter open to catch some overall natural light from the distance, that way it wasn’t too harsh. I’ve found the new lights to be amazing, but they are very challenging as to how to figure out how to manipulate them properly for photos….you have to keep moving them around to find the best compliment to the food. It’s a whole new learning curve, but I’m learning and really loving it. Thank you again for the compliments on the photos! Isn’t ginger the best?!
Oh I would definitely be eating that sauce with a spoon too! And I’m going to need a really big spoon to shovel that rice into my mouth, my mediocre chopstick skills just aren’t going to cut it with something SO tasty!!! Teriyaki is the best sauce ever if you ask me, I would love to try a homemade version. The brown rice flour is such an interesting thickener, never would’ve guessed that could work. I’m definitely going to be trying this! Awesome recipe girl <3
Bahahaha Natalie!! I know, I didn’t learn how to eat with chopsticks until living in Japan, then when I returned, all I wanted to do was eat with chopsticks for everything for the longest time, lol! I love eating with them, but admit most of this eating was done with a spoon with this dish, my rice was more on the fluffy side, not sticky, so chopsticks don’t hold up too well with fluffy rice. Oh yes, that is the only flour I really use to thicken my sauces/gravies since I’m not a fan of using all-purpose flour. Brown rice is super healthy and it works amazingggg as a thickener!
Where do u get coconut aminos? Thanks, love your recipes!
Hi Debbie! I just purchase it from my local grocery store, it’s in the gluten-free isle but it may also be near the other soy sauces depending on the grocery store. It’s also carried at Whole Foods 🙂 You can also order it through Amazon, but I only see a large bottle of it sold on there. I linked above to Amazon. 🙂
I could almost drink this Girl!!!
I’d add red pepper….surprise?
and it would be like almost all my homemade salad dressing!
Love these flavors and thank goodness we can enjoy them cruelty free and oil free ??
Angela, I totally almost did drink it, it is probably one of the best sauces I’ve ever created. I totally created it on a whim, by taste, after loving the Coconut Secret brand one, but felt it needed a fresher element, so I added so much fresh ginger and garlic and chives and seeds. It’s so much better than the storebought one to me. Haha, you can add red pepper if you want, but there is already cayenne pepper in it which gives a wonderful kick!