Fish sauce is a popular Asian condiment that imparts a salty, robust, ocean flavor that can make a great dish taste even better! It is commonly used to add depth of flavor and saltiness to dishes such as ramen, stir fries, marinades, dipping sauces, and more.
While coconut aminos can make a close plant-based substitution, sometimes you just need that extra “fishy” flavor to send a dish over the edge.
So, we developed a vegan & vegetarian-friendly fish sauce of our own! This 20-minute, 5-ingredient, 1-pan recipe is a pantry staple we highly recommend keeping on hand for Asian-inspired dishes and beyond!
Origins of Fish Sauce
Fish sauce (also called nuoc mam) is a fermented condiment made from fish and salt. It’s a common ingredient in Southeast Asia, especially in Vietnamese cuisine. And it’s also found in Cambodian, Thai, Burmese, Filipino, and Lao dishes.
But Southeast Asia isn’t the only region of the world that has celebrated fish sauce. It was popular in ancient Greece and Rome where it was called garos and garum, respectively.
What’s not clear is who invented the condiment first or if it was invented simultaneously in both regions. You can take a deeper dive into the history of fish sauce here and here.
How to Make Vegan Fish Sauce
Our plant-based version starts with combining ingredients with an earthy, ocean flavor (dulse & dried shiitakes) with water and salt to get that distinctive fish-sauce base.
Plus, dulse — a.k.a. Atlantic seaweed — is rich in iodine and contains important nutrients such as B vitamins, vitamin C, manganese, vitamin A, copper, protein, phosphorous, iron, and zinc. Winning!
Next we pour the liquid through a fine mesh strainer and press down on the mushrooms and dulse to get all the water out. Then we stir in chickpea miso and tamari for extra saltiness and depth of flavor. And it’s that easy!
We hope this recipe comes in handy! It’s:
Versatile
Plant-based
Salty
Tangy
& Perfect for Asian-inspired dishes and beyond!
Looking for ways to use your sauce? We would suggest adding a splash to our Singapore Noodles, Tom Kha Gai Butternut Squash Soup, or Easy Ramen. More recipes featuring this versatile sauce coming soon!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Vegan Fish Sauce
Ingredients
- 1 ¼ cup water
- 1/4 cup dulse (loosely packed // we like Maine Coast Sea Vegetables brand)
- 1/4 cup dried shiitake mushrooms
- 2 tsp sea salt
- 1 ¼ tsp chickpea miso (or soy miso // ensure gluten-free friendly as needed)
- 1-2 Tbsp tamari (for depth of flavor // or sub coconut aminos for soy-free)
Instructions
- To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.
- Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.
- To the bowl, add chickpea miso and tamari. Taste test and adjust as needed, adding more sea salt for saltiness, chickpea miso for umami flavor, and/or tamari for depth of flavor.
- Store in a sealed container in the refrigerator for up to 1 month and shake well before use. Or, pour into an ice cube tray, freeze, and store in a freezer-safe container for up to 2 months.
Graciela says
Hello! I just made this as I will be making your Pad Thai for lunch. I don’t have any idea how a fish sauce really tastes as I never used it. But this ne it tastes fishy, one thing that I have to say is that I added a tsp of tamarin sauce to the mix and it really enhanced the flavor. Thank you for all your recipes, you are the one I search first thing when I want to make a vegan dish.
That sounds like a lovely addition, Graciela! Thank you so much for your lovely review and support! xoxo
Lucien says
HI. Can I use another type of mushroom beside shitake mushroom? Thank you.
Hi Lucien, shiitakes are best, but possibly porcini? Hope that helps!
Michelle says
I am doing an elimination diet… which is very hard to do as a vegan. I was craving Korean stir fry and used your “fish” sauce recipe in my stir fry sauce. I used two large sheets of sushi nori (what I had). I had to eliminate the soy ingredients, so no miso or tamari, but subbed with double dried shiitake and used coconut aminos. Also, used 1/2 the salt.
My stir fry sauce turned out awesome and this condiment was the main reason! Thanks for the inspiration!
Woohoo! So glad you enjoyed, Michelle. Thanks for the great review!
Menka says
I have made this recipe
Since it’s packed with umami from the mushroom, seaweed and then miso, it tasted more like a very nice salty broth. So whilst it is a good addition to food it is probably not “pungent” or strong enough as a fish sauce substitution. I have tried another recipe where you have to soak the mushrooms & kelp in soy sauce overnight before cooking, and you also add tamarind paste which will add a bit more “fishy” smell. This is just my personal opinion as I am from Asian background and probably am more picky with the strength of flavour, however I appreciate your effort in creating a vegan substitution!
Thanks for sharing, Menka!
Anna says
Hi Menka, interresting opinion. How much tamarind sauce do you need to add for a cup of not-fish sauce?
Jacqueline Soleil says
Unfortunately didn’t taste at all like fish sauce, more like seas water. I can see it being useful in some recipes for sure but unfortunately none that require a fish sauce substitute :(
Thanks for the honest review, Jacqueline!
Yattsy says
I just want to start off by saying a very big THANK YOU to Minimalist Baker for developing and sharing this recipe. Fish sauce is a staple ingredient in many Asian dishes, so being able to make this umami-packed “fish” sauce in my mostly plant-based journey is a blessing.
I made some slight adjustments to the recipe because I was missing some of the ingredients. I didn’t have dulse on hand, so I used a combination of shredded roasted seaweed and dried konbu (dried kelp), which still gave it that rich, briny flavor.
Instead of chickpea miso I used regular white soybean miso, which gave it that added pungent flavor. For anyone trying to purchase vegan miso, make sure to watch out for the ones with dashi or bonito added to it as these are fish components that help boost the miso’s umami flavor.
I kept the dried shiitake mushrooms and tamari. If you can’t find dried shiitake mushrooms you could try to use fresh ones or portobello mushrooms as a last resort.
Overall, this is an AMAZING recipe and I’m definitely keeping this as a regular pantry ingredient.
We’re so glad it was helpful as a guide, Yattsy! Thank you for the lovely review! xo
Karen says
Can’t wait to try this. Thanks for sharing. How long can I store it in fridge? I’d need to sub fresh mushrooms, how much would you use?
Thanks in advance for your reply!
Hi Karen, perhaps double the mushrooms since the flavor of dried is stronger than fresh? It will keep for about 1 month in the fridge. Hope that helps!
Amanda says
Hi, I’m wondering what form the dulse is in? I hadn’t heard of it and when I see the brand you mentioned I’m seeing dried granules, dried flakes, or dried (whole I’m presuming?). What do you recommend? Thanks so much! Looking forward to this!
Hi Amanda, dried whole is correct. Hope you love it!
Anne Wynn says
Any suggestions on ways to use the leftover mushrooms and dulse after straining the liquid?
Aileen H. says
I needed a vegan fish sauce for Spaghetti with bottarga. My daughter is vegan so for thanksgiving I like to make dishes special for her. I made this fish sauce as a component for that recipe. The smell of this sauce is truly of the sea. I tasted it and I really like it!!! Its complex and not one note. Big thumbs up!!
Yay! So glad you enjoy this recipe, Aileen. Thanks for the great review!
Beth says
Would liquid aminos work for the tamari?
Yes!
Meredith Lee Opat says
This worked beautifully in all my asian recipes, especially with the Tofu Thai Basil. My kids ate it up. Thanks for posting!
So great! Thanks for sharing, Meredith!
LaVonne Ray says
I thank you for this great recipe! I have been following you for years — every recipe I have tried is a winner! I am Vegan/Vegetarian and appreciate your creativity, prolific imagination, and tasty recipes.
Thanks so much, LaVonne! xo
Bec says
Best vegan fish sauce ever. Thank you!
Whoop! Thanks so much for the lovely review!
Heather Taylor says
Hi Dana,
Thanks for another fantastic recipe, I am making it today!
Just wanted to let you know that when I put fish sauce in the search bar the recipe didn’t actually come up for me. I found it by doing a google search for vegan fish sauce.
Cheers
Heather
Thanks for letting us know, Heather! We weren’t able to replicate the issue, so perhaps it was a temporary glitch? Let us know if it still isn’t working on your end.
Danny says
My daughter wanted to try some Thai soups, I thought we would have to make it without the fish sauce flavor, but this recipe was great, really easy to make. I couldn’t find dried shitake mushroom or chickpea miso – I substituted for dried porcini mushrooms and just a light miso.
Thanks for the recipe!
Those substitutions sound perfect! So glad it turned out. Thanks for sharing, Danny!
Vicky says
Hello Dana,
I think this recipe is quite brilliant with the dulse! I do want to understand you used chickpea miso instead of soy miso? I would think the soy taste would be better for fish sauce? Just curious.
Hi Vicky, feel free to use soy miso!
Brie says
Do you have any suggestions on a replacement for mushrooms? I’m allergic to mushrooms and also vegetarian which makes life really difficult!
Hi Brie, We’d say try subbing a sliced onion and/or kombu for a base.
Michelle Harris Abramson says
I liked this recipe very much.One tiny update: Are you thinking of Maine Coast Sea Vegetables? If so, please correct. They are a wonderful company, and I’m sure they would appreciate the endorsement. Love your blog!
Yes! Thanks so much for letting us know about the error!
Jessica says
I recently discovered your website. I have loved everything I have tried. Thank you for sharing your creativity and talents! My question to you is I made the fish sauce in the “easy vegan kimchi” and it was great. I would make it again and use it in other recipes that require fish sauce. By the way, the kimchi was fantastic.
Obviously, that recipe doesn’t have the same ingredients as this one, but for an all-purpose vegan fish sauce, which would you recommend making and keeping in your refrigerator? Thank you!
Hi Jessica, we’re so glad you’re enjoying our recipes! We think this one would be better for all purpose use!
FD says
Hi Dana, I want to make your Pad Thai, which calls for Vegetarian fish sauce. I am not wanting to add any seaweed. Is there a substitute for it that I can use?
Hmm, we’re not sure of a substitute, unfortunately. Maybe sub more miso?
Deesha says
Should I use light/mild or medium soy miso?
Hi Deesha, we’d suggest using a mild miso, preferably chickpea or white miso.
kristin says
Hii, is it possible to sub the dulse for some nori seaweed? and if it’s possible, how much seaweed to use? that’s all i have on hand right now
Hi Kristin, we haven’t tried it, but maybe! We’d recommend the same amount. Let us know how it goes!
Jimmy says
I am going to make this recipe with one with one substitute using fresh mushroom due to the fact that dry mushroom is so expensive
Hi Jimmy, let us know how it goes!
Jamie says
I threw the chopped up mushrooms and dulse into my instant ramen for a snack :) I love fish sauce but I cook for a whole range of preferences/intolerances/alergies so it’s nice to be able to have a vegan analog :)
Erika says
Hi! I only found powdered dulse. How much would I use as opposed to the one you have?
Hmm, probably 1/3 less since it’s more concentrated. Add more to taste as needed!
Aly says
Can you sub the dried shiitake mushrooms with the Trader Joe’s Mushroom Umami powder? Is so, how much? TIA
Hmm, I’d think so? Maybe start with 1 Tbsp?
Hilary says
Thank you Dana – love your site!
Does it matter if shiitake are fresh or dried?
Thanks Hilary! We used dried and aren’t sure whether fresh would work- you would likely have to adjust the amount. Hope that helps!
Brett Tatton says
The ratio of fresh shiitake mushrooms to dried shiitake mushrooms is aproximately 5:1 for flavour. With all other ingredients being equal, wouldn’t this create a much thicker sauce.
Hi Brett, we wouldn’t think it would impact the consistency too much since the mixture is strained. But perhaps!
Cassie Thuvan Tran says
Oh man, I wish I knew where I could find chickpea miso! That’s freaking NEAT. But I have no problem with soy, so for now, that totally works! Anyways, is it possible to use powdered dulse for this recipe? I LOVED fish sauce as a kid and it tasted amazing with spring rolls! There’s plenty of vegan fish sauce alternatives out there, but making it at home is a refreshing way to switch things up!
Yes, powdered dulse would work.
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
Dawn says
I love that you created this…… I’ve been eating and making so much Thai food but really missing the fish sauce flavors in the vegan options I order or make!
Tell me where I can get the garbanzo miso paste please?
Hi Dawn, we found the chickpea miso at a local health food store. The brand is Miso Master Organic. It is also available at Whole Foods. Hope that helps!
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
Grady says
Takes me to umami heaven! Can’t wait to try this in your Pad Thai recipe next. I love when you create these 1-2 combo recipes, Dana.
So happy to have a vegan (or vegetarian, or whatever…) fish sauce in my life now. I don’t think it’s wrong to recommend not consuming real fish sauce, considering fish and shrimp deserve a life, too. Hmm…
Thanks for sharing, Grady!
Vivian says
Hi, just wanted to say how happy I am that I found your site. Love you recipes; you’re so creative. Tks Vivian
Thanks, Vivian!
Kathy Simkins says
I can’t wait to try this recipe! I have so many allergies that my diet is very boring. Most fish sauce has Shrimp as the main ingredient. I am deathly allergic to Shrimp so I thought that was a flavor enhancer that I would have to forgo. Thank you for sharing your knowledge with the world.
Thanks for sharing! Hope you love it.
Lisa says
Hi Dana. How long will this sauce keep, and about how much does it make?
I know you typically don’t use much fish sauce in recipes – is this a 1:1 replacement?
Thanks for the recipe! Can’t wait to try it :)
Lisa, you can find that information in the recipe box!
Joann Lakes says
The company for the dukes is Maine Coast, not Marine. They have the absolutely best seaweed.
Thanks for the recipe! ??
Will amend, thanks!
JoAnn M Lakes says
It’s probably the auto correct. It changed my comment from dulse to dukes. Not really helpful there.
Amy says
Why don’t you recommend tasting fish sauce?
I love your recipes and enjoy following you on social media. But as someone who grew up in a culture that loves fish sauce, I am disappointed and saddened by your intro line. Your entire post thereafter feels like cultural appropriation. You don’t recommend tasting fish sauce, yet you created a recipe that mimics its flavors. Ironic much?
Please understand that I am simply pointing this out to share how a few words, without forethought, can make others feel. I hope that your future posts will be more mindful of this fact.
Thanks for sharing, Amy. We will be more considerate of that in the future.
Sara says
This site is on the first page of Google results for “vegetarian fish sauce” and I am appalled at the opening of the post.
I completely agree with Amy and I am shocked by your non-apology to her…you had 5 MONTHS to edit the line out! Such strange culture shaming on a cooking blog of all places.
Sara, so sorry if that came across as insensitive or culture shaming. We only meant that fish sauce can be quite a strong flavor to those who are new to it. We’ve removed that sentence and do apologize for any offense.
S. Malow says
Amy, the substitue fish sauce is for people who can’t have fish sauce for whatever reason. Those who can, eat it. This recipe is for a vegan sauce and it makes no sense for the site to tell someone who is looking for an alternative sauce to just try the sauce. I see the fact that the Minimalistic Bakers worked hard to come with a vegan recipe as “cultural appreciation” instead of cultural appropriation. You got offended without a plausible reason… and probably offended those who are not able to “try” fish sauce with your post. Life is short; enjoy it and take things lightly.
MR says
I am SO happy you posted this. I’ve scoured the internet for veg versions of fish sauce and have found very little, and there are some recipes that seem like they just aren’t the same without it. Can’t wait to try this.
Hope you love it!
Kimberly Sandie says
Thank you for posting this gem! Can’t wait to try it in my Thai dishes.
xo!
Sarah says
Hi! I’ve been looking for an easy veg fish sauce forever, so this is perfect! One question: I have kombu; is that an acceptable substitute, or should I spring for the dulse?
Kombu isn’t very salty so dulse is the way to go.
Susan says
Just curious how long this will last in the fridge and if it can be frozen? Thanks!
You can find that info in the recipe box!
Shannon says
This is freaking brilliant!!! I can’t wait to try this in my thai noodle soup!!
Anna says
Hello, I can’t eat mushrooms. What would you use instead? Hoping you can suggest something as I really want to make this sauce! Thanks.
I’d say try subbing a sliced onion and/or kombu for a base.
Sarah Gonen says
Why did you name this sauce vegetarian as it is vegan?
This recipe is also vegan! We’re not using the term “vegan” as much and plant-based fish sauce didn’t seem to fit on this recipe in particular. You can still sort all recipes that are vegan by using this recipe index: https://minimalistbaker.com/recipes/vegan/
Lisa Feinson says
Because the world is big enough for something to be both?
Dana, thank you for this. It sounds eminently doable!
Tracy says
Hi Dana,
I’m so happy to see a vegan fish sauce recipe! I have a lot of kombu in my cupboard – can I sub that for the dulse ?
You can try, but it’s not as salty and flavorful as dulse so I would recommend getting some if possible!
R Bridgewater says
How about straining the purée?
Or just accept it as a purée, especially if added with other liquid ingredients?
Greg says
Hi Dana —
I’ve been using fermented black bean garlic sauce in place of fish sauce for years. I hope this is a better substitute. Question: instead of squeezing out the mushrooms and dulse, what about pureeing in a blender?
Hmm, that’s possible but this would make it more of a purée than a liquid sauce.
Lindsey says
This is really cool! Something about regular fish sauce grosses me out even though I eat fish. I normally just use vegetarian fish sauce from the Asian store but this is way healthier! I’m gonna give it a go and use it for pad thai!
Yes! Try our go-to Tofu version here! https://minimalistbaker.com/easy-tofu-pad-thai/
Sue says
Hi Dana. I’ve never used dulse before. I see it is sold in several different forms. What form do you recommend? Thanks.
We typically find it at Whole Foods! The brand is Maine Coast Sea Vegetables.