‘Dairy-Free’ Soy Sauce Makes a Perfect Vegan Diet

Today, the company launched a vegan-friendly version of its popular soy sauce with a soy sauce recipe that’s dairy-free and gluten-free.

The Soy Sauce is named for a Japanese word for soy sauce (or konbu), and is made with soy sauce and coconut milk.

It’s also soy-free, but it does have a few other added flavors and ingredients to get the vegan juices flowing.

The company says that because of the soy-based ingredient, it can use soybean oil instead of vegetable oil in its sauces, and the vegan sauce does contain no animal products, soybean, or gluten.

But if you’re looking for a soy-friendly option, look no further.

If you’re vegan, soy sauce can be a delicious substitute for a vegan diet.

It can be used in place of soy sauce for soy-and-butter soups, or in a vegan version of vegan soup.

It also works as a replacement for soy sauces for soups made with other dairy-based ingredients.

Here’s how to make vegan soy sauce: 1.

Combine soy sauce ingredients in a saucepan.

Add water as needed to keep from boiling.

If the sauce seems too thick, add more water.

Remove from heat and add more coconut milk or coconut oil.


Mix thoroughly.

(This is important!

If you pour the sauce into a bowl, it will not thicken enough to pour through a strainer.

That is the trick to making the soy sauce pourable.)



You can serve soy sauce as a topping for a variety of dishes, such as quinoa bowls or pasta dishes.

It will add a creamy texture and an extra crunch to pasta dishes, and it also has a good taste when topped with tofu.


Add vegan cheese and enjoy!


Vegan Soy Sauce Recipe Ingredients Soy Sauce 1/4 cup coconut milk 1/2 cup water 1/3 cup soy sauce 1/8 cup soy butter or coconut flour 1/16 teaspoon salt 1/12 teaspoon freshly ground black pepper 1/1 cup soybeans (soy, soybeans hulled and soaked in water) 1/5 cup fresh basil leaves (optional) 1 teaspoon freshly grated ginger, minced 1/6 teaspoon fresh garlic, minced Instructions Add coconut milk, water, soy and soy butter to a sauce pan.

Cook over medium heat, stirring frequently, until thickened.

Remove and add the soy milk and soy sauce to the saucepan along with the soy butter and soy flour.

Cook, stirring constantly, for about 30 seconds to a minute.

Remove the pan from the heat.

Stir in the salt, pepper, and ginger.

Stir again and allow to cool for a few minutes.

Drain and stir in the basil leaves.

If desired, add some of the tofu.

Stir well to combine.

Recipe Notes *This recipe can be made in advance.

You’ll want to refrigerate the soy soy sauce overnight. 3.6.3226