Vegan ‘Fish’ Sauce

Simple & versatile

This Vegan ‘Fish’ Sauce is an easy plant-based version of a classic recipe.

This sauce is:

  • Versatile
  • Full of flavour
  • Easy to make
  • Freezer friendly

Try this Vegan ‘ Fish’ Sauce with our Vegan Pad Thai.

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Vegan ‘fish’ sauce

Andrea Potter, Rooted Nutrition
5 from 1 vote
Servings 24
Calories 6 kcal


Vegan 'fish' sauce

  • 2/3 cup Wakame or other dried seaweed chopped or crushed
  • 1/2 cup soy sauce
  • 3 cups water
  • 3 cloves garlic
  • a few dried mushrooms optional


  • Combine ingredients in a small pot.
  • Boil for about 20min, until reduced by over half and very salty.
  • Strain out the solids and keep the sauce in a clean for up to 2 weeks.


You can freeze this sauce in ice cube trays and pop 2 ‘fish’ sauce ice cubes into your next Vegan Pad Thai or other stir-fry. 

Serving Information

Use ‘fish’ sauce in any recipe that calls for fish sauce. Makes a great savoury marinade for tofu or many other recipes.

Recipe Cost Breakdown

Servings: 4
Vegan ‘fish’ sauce


Serving: 2tbspCalories: 6kcalCarbohydrates: 1gSodium: 337mgPotassium: 67mgCalcium: 11mg
Tried this recipe?Let us know how it was!

Watch Andrea make ‘Vegan ‘Fish’ Sauce’

One reply on “Vegan ‘Fish’ Sauce”

5 stars
This is the best vegan fish sauce! Very straightforward and just like the “real” thing.

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