Bottle of homemade Vegan Fish Sauce on a blue linen with ingredients used to make it
5 from 2 votes

5-Ingredient Vegetarian Fish Sauce

Need a plant-based substitute for fish sauce? This is it! Just 5 ingredients required, ready in less than 30 minutes, and perfectly salty and tangy. Great for Thai-inspired dishes and beyond!

Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 16 (1 Tbsp servings)
Category: Sauce
Cuisine: Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly 2 Months
Does it keep? 1 Month


  • 1 ¼ cup water
  • 1/4 cup dulse (loosely packed // we like Marine 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)


  1. 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.
  2. 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.
  3. 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.

  4. 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.


*Nutrition information is a rough estimate calculated with lesser amount of tamari.

Nutrition Per Serving (1 of 16 one-Tbsp servings)