Easy Homemade Teriyaki Sauce (soy-free, gluten-free)
Homemade teriyaki sauce doesn’t come much easier than this! Skip the store bought teriyaki sauce which can be high in sugar and contain wheat and/or soy. Give this one a try instead!
Servings 1 cup
- 1/2 cup water
- 1/2 cup coconut aminos
- 1 tbsp. honey (optional)
- 1 tbsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. freshly grated ginger (or 1/4 tsp. ground ginger)
- 3 garlic cloves, pressed or minced (or 1/2 tsp. garlic powder)
Ingredients for the Slurry
- 2 tbsp. water
- 2 tbsp. arrowroot or tapioca starch (corn starch works too)
Add 1/2 cup water, coconut aminos, honey, rice vinegar, sesame oil, ginger, and garlic in a small sauce pan. Whisk ingredients until combined.
Simmer on med-low for 5 minutes, stirring occasionally.
While the sauce is simmering, create the slurry. In a small bowl, combine 2 tbsp. water and arrowroot (or tapioca) starch. Add this to the sauce pan after you have allowed the sauce to simmer for 5 minutes.
Continue to whisk until desired consistency is reached. I like the sauce to be able to fully coat a spoon when dipped.
Remove from heat and use as desired.
- If you don't have coconut aminos, you can sub with regular soy sauce.
- If vegan, you can sub pure maple syrup or coconut sugar for the honey.
- Important to note that the sweetener is completely optional. You can skip all together if you want the sauce sugar free.
- I use arrowroot or tapioca starch for the slurry, but corn starch can be used too.
- Recipe makes about 1 cup teriyaki sauce. Nutrition information is based on total recipe.
- Sauce can be stored in an airtight container in the fridge for up to 1 week.
Calories: 371kcal | Carbohydrates: 66g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 2722mg | Potassium: 36mg | Sugar: 12g | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg