Ever stood in the condiment aisle, staring at liquid aminos and wondering how they measure up to soy sauce? You’re not alone. At first glance, they seem interchangeable. After all, both add that deep, savory umami flavor to stir-fries, marinades, and dressings.
But there’s more going on behind the label.
From ingredients and sodium content to dietary considerations and flavor profiles, liquid aminos and soy sauce each bring something a little different to the table (and pantry). In this guide, we’re breaking down the key differences so you can decide which one deserves a spot in your kitchen, when, and why.
Tables of Contents
- What Are Liquid Aminos?
- What Is Soy Sauce?
- Liquid Aminos vs Soy Sauce: Key Differences
- Liquid Amino Recipes
- Other Alternatives to Soy Sauce
- The Bragg® Difference
What Are Liquid Aminos?
Simply put, liquid aminos are a seasoning sauce made from soybeans. They have a clean, bold, umami-rich taste that works beautifully in stir-fries, soups, marinades, and recipes that call for a soy sauce substitute. Sounds pretty familiar, right?
Here’s what makes them different from soy sauce:
Liquid aminos take a clever shortcut. Instead of fermenting, they’re made by gently treating soybeans with an acidic solution that breaks the proteins into amino acids (if you’re feeling brainy, you can learn all about that process here).
So does that make them healthier?
“Healthier” depends on what you’re comparing them to. If you’re looking for a soy sauce alternative that’s gluten-free, non-fermented, and made with simple ingredients you can actually pronounce, then sure.
Bragg® Liquid Aminos, for example, are made from non-GMO soybeans and purified water, nothing else. It’s become a go-to for people eating gluten-free or simply looking for a lighter, cleaner way to get that umami flavor.
What Is Soy Sauce?
Soy sauce has been a cornerstone of Japanese cuisine for centuries; a dark, salty sauce created through fermentation. In this fermentation process, soybeans, wheat, salt, and water are combined with cultures (like Aspergillus oryzae…AKA Koji Mold…no, mold was not a typo) [¹].
The process can take months, and honestly, that slow pace is what builds its signature depth. Depending on the style, you’ll find different flavor profiles:
-
Light soy sauce: Pale in color with a sharp, salty flavor, often used for seasoning.
-
Dark soy sauce: Thicker, deeper, and slightly sweet, perfect for glazing and richer dishes.
-
White soy sauce: Lighter color and milder taste, great for clear soups or Japanese recipes.
-
Low-sodium soy sauce: Brewed similarly but with reduced salt, offering a lower-sodium option for those watching sodium intake.
Liquid Aminos vs Soy Sauce: Key Differences
Now that we’ve established what each one is (and how they’re made), let’s look at how those differences in production actually change the flavor, use, and nutritional comparison of each.
Flavor and Texture
Flavor-wise, they’re like cousins; related, but with very different personalities.
Soy sauce is bold, assertive, and salty, with a complexity that comes from fermentation. Depending on the type (light soy sauce, dark soy sauce, or sweet soy sauce), you can expect everything from sharp and punchy to thick and slightly sweet.
Liquid aminos are more easygoing; smooth, mild, and slightly sweet. They bring umami without overpowering your food, making them perfect for salad dressings, veggie sautés, and lighter recipes where the flavors need to work together.
Nutrition and Lifestyle Fit
When it comes to sodium, both deserve a quick label check.
Regular soy sauce tends to be heavy-handed with the salt, though you can find low-sodium soy sauce if you’re keeping an eye on your sodium intake. Bragg® Liquid Aminos offer a comparable flavor with simple, recognizable ingredients; just non-GMO soybeans, water, and a whole lot of umami.
If gluten is on your no-go list, here’s where Bragg® Liquid Aminos really shine. They’re naturally gluten-free and contain no wheat, unlike most traditional soy sauces (...also mold-free).
And for anyone who’s soy-free, we’ve thought of you, too. Our Coconut Liquid Aminos are your go-to soy sauce alternative made from fermented coconut sap, delivering the same savory flavor with a hint of tropical charm.
Use Comparisons
So, which bottle wins?
Honestly, it depends on your mood.
When you’re cooking something hearty (say a teriyaki marinade, stew, or noodle dish), reach for traditional soy sauce or tamari for that deep, fermented punch.
When you want to keep things light and fresh, Bragg® Liquid Aminos are the answer. They add the same satisfying umami flavor to soups, stir-fries, and marinades without the extra gluten, wheat, or heavy salt.
At the end of the day, both condiments bring something special to your cooking. Soy sauce is the classic with a cult following, bold, briny, and full of history. Liquid aminos are its modern, easygoing counterpart; simple, clean, and endlessly versatile.
But you don’t have to pick a side. If your pantry could talk, it might just ask for both.
Liquid Amino Recipes
After reading this, maybe you’ve concluded that liquid aminos are the best thing since sliced bread, and want to pour them on every meal of the day.
We don’t blame you. However, to add some simplicity to your life, here are a few recipe ideas tried and tested (and loved) by our very own community.
Jackfruit Pot Roast Stew
Introducing comfort food with a vegan twist, the kind that warms you up from the inside out.
This hearty stew swaps meat for tender jackfruit, a plant-based favorite that soaks up flavor like a sponge. It’s slow-simmered with baby potatoes, carrots, onion, garlic, and your choice of red wine or rich vegetable broth, creating that perfect balance of savory and aromatic.
What really ties it all together is the jackfruit rub, a flavorful mix of tomato paste, Bragg® Apple Cider Vinegar, and a splash of Bragg® Liquid Aminos for a deep, umami kick.
The result? A cozy, satisfying stew that delivers all the comfort of a classic pot roast; no meat required.
Full recipe: Jackfruit Pot Roast Stew
Why it’s a standout:
-
Liquid aminos add that deep, savory note you’d typically get from meat-based broths, without the animal protein.
-
Keeps the flavors bold yet plant-friendly.
-
If you enjoy slow-cooked dishes with body, this one hits that mark while keeping the ingredient list clean and simple.
Apple Cider Vinegar & Honey BBQ Sauce
A sweet-tangy glaze that brings the BBQ flavor game.
This sauce mainly features Bragg® Apple Cider Vinegar, honey, and tomato sauce and paste, along with 2 tbsp of Bragg® Liquid Aminos to deepen the savory base. Whisk everything together, simmer, and brush it on your favorite grilled veggies or proteins.
Full recipe: ACV & Honey BBQ Sauce
Why it works:
-
Liquid aminos give that “umami backbone” to a sweet and tangy sauce (so the flavor doesn’t end up one-dimensional).
-
Great for when you want bold BBQ flavor without sacrificing clean, ingredient-forward cooking.
-
Versatile- Brush it on tofu, mushrooms, chicken, or veggies. It’s flexible for a range of diets.
Sweet Potato Noodle Pad Thai
Last but not least, a shoutout to Coconut Liquid Aminos for this plant-powered twist on a Thai classic. Spiralized sweet potatoes stand in for noodles, mixed with bell pepper, eggs (optional), peanuts, green onions, fresh ginger, and lime.
What makes it shine? The sauce blends peanut butter, coconut milk, and 3 tbsp of Bragg® Organic Coconut Liquid Aminos for that savory-sweet umami pop. The result is a lighter, brighter version of Pad Thai that still feels indulgent.
Full recipe: Sweet Potato Noodle Pad Thai
Why it’s perfect for liquid aminos:
-
The Coconut Liquid Aminos bring a clean, bold flavor without the heaviness of traditional browned sauces.
-
It supports gluten-free and lighter diet preferences while delivering the savory depth of a soy-based sauce.
-
The sweet potato “noodles” make it feel fun and modern; perfect for weeknight dinners.
Other Alternatives to Soy Sauce
If you’re experimenting beyond soy sauce liquid aminos, consider:
-
Coconut Liquid Aminos: Made from fermented coconut sap, these have a mild, slightly sweet profile and are naturally soy and gluten-free, making them great for those with soy allergies.
-
Tamari: A Japanese version of soy sauce that’s usually wheat-free, with a smooth, rich taste ideal for marinades and soups.
-
Fish Sauce or Oyster Sauce: Common in Southeast Asian dishes, offering a deep, savory taste and umami complexity.
-
Miso Paste: Fermented soybeans with salt and koji; it’s thicker but adds a similar umami flavor to broths and dressings.
-
Worcestershire Sauce: Another soy sauce alternative, combining vinegar, molasses, sugar, and spices for a tangy, layered flavor.
Each offers its own spin on that savory umami hit, giving you flexibility across cuisines.
The Bragg® Difference
At Bragg®, we craft our liquid aminos from non-GMO soybeans and water, nothing more, nothing less. No artificial colors, no preservatives, and always gluten-free. For more than 100 years, we’ve believed that wellness-backed, simple ingredients make the best food taste even better.
Whether you’re exploring new flavor profiles, following a gluten-free diet, or simply watching your sodium intake, Bragg® Liquid Aminos offer a suitable alternative to traditional soy sauce.
From Apple Cider Vinegar to Liquid Aminos, every Bragg® product is made to help you live vibrantly. Shop Bragg® today.
