15. Organic Coconut Aminos Seasoning Sauce
Soy-free soy sauce is a reality thanks to the creativity of food scientists who know all about coconut. They discovered that fermenting coconut sap then boiling it creates an amino-rich sauce (13 amino acids). And it doesn’t taste like coconut—more like soy sauce but not as salty and with a little added sweetness. It was intended to be used as a soy sauce or tamari substitute, so add it to salad dressing or stir up some fried rice.
For more vegan, gluten-free goodness, check out these recipes, our roundup of cookbooks and the Not Just Gluten Free section!
