Easy Homemade Soy-Free Teriyaki Sauce {vegan, paleo, Whole-30-friendly}
Prep time: 
Cook time: 
Total time: 
Serves: approx. 1¼ cup
soy-free, nut-free, vegan, paleo, keto, gluten-free
  • 2 tablespoons coconut sugar
  • ½ cup coconut aminos
  • ½ cup plus 2 tablespoons water
  • ¼ cup pineapple juice (or orange juice)
  • 1 tablespoon rice vinegar
  • 3 cloves minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon arrowroot powder
  • 2 teaspoons sesame seeds
  • Salt and pepper, to taste
  • **optional ½ teaspoon crushed red pepper
  1. In a saucepan combine coconut aminos and coconut sugar, water, pineapple juice.
  2. Heat on medium/low until the coconut sugar melts and dissolves. Omit coconut sugar if Whole30 and add an additional 2 tablespoons of pineapple juice.
  3. In a small bowl or ramekin, combine the arrowroot powder and 2 tablespoons water. Make sure that the arrowroot completely dissolves. This helps with eliminating clumps while you cook down the sauce to get it to thicken. You want to whisk the sauce well so that everything combines.
  4. Add in fresh ginger and garlic.
  5. Stir and continue to cook on medium/low for another 5 minutes. Do not bring to a boil, as you do not want the sugar to burn.
  6. You will know that the sauce is done when it coats the back of the spoon. Once the mixture is to the thickness you like, remove from the heat,
  7. Add in sesame oil, sesame seeds and taste for salt and pepper adjustments to your preference. If you like a little spice add ½ teaspoon crushed red pepper.
  8. Sauce is ready to serve over cooked food. If using as a marinade allow the sauce to fully cool first.
  9. Store in an airtight container up to 1 week in the refrigerator.
Recipe by Tasty Yummies at https://tasty-yummies.com/homemade-soy-free-teriyaki-sauce/