Salty, savory, and full of depth, this no-fish sauce gives every dish a boost of umami. A splash can transform simple noodles, brighten up fried rice, or make a curry taste like it’s been simmering for hours.
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Ingredients
Quick No-Fuss Version
1mug light soy sauce or tamarigluten-free soy sauce
1sheet nori seaweed
½tspsalt
I-Have-People-to-Dinner Version
1mug light soy sauce or tamarigluten-free soy sauce
1sheetnori seaweed
½tspsalt
1tbspdried shiitake mushroom powder
1clovegarlicminced
1tspmolasses or brown sugar
1tbspapple cider vinegar
1tspmiso pasteoptional for extra depth
Instructions
Quick No-Fuss Method
Combine Ingredients
In a blender, combine the light soy sauce or tamari, nori seaweed and salt.
Blend
Blend all the ingredients together for 30–50 seconds until the nori seaweed is finely processed.
Strain
Strain the mixture through a sieve or fine-mesh strainer to remove any solids, ensuring a smooth sauce.
Storage
Transfer the vegan fish sauce to a labeled airtight container. Store in the refrigerator for up to 4 weeks.
I-Have-People-To-Dinner-Method
Combine Ingredients
In a blender, combine all the ingredients.
Blend
Blend all the ingredients together for 30–50 seconds until all the ingredients are finely processed.
Strain
Strain the mixture through a sieve or fine-mesh strainer to remove any solids, ensuring a smooth sauce.
Storage
Transfer to a labelled airtight container. Store in the refrigerator for up to 4 weeks.