Q: At the age of 60, I became allergic to shellfish and legumes including peanuts and soy. I love to cook Asian food, but most recipes call for soy sauce, which I cannot eat. Do you have a good substitute for soy sauce that I can use in my cooking?
Sent by Pam
Editor: Coconut aminos and tamari are great alternatives for soy sauce, but still deliver that savory flavor your looking for. Tamari is made from soy and is going to get you pretty close to the savory saltiness of soy sauce and can be found wheat-free. Considering your allergy, this isn't going to be a good option, but for those looking for a gluten-free alternative, this is a great alternative
For you allergy in particular, a good option is coconut aminos — a liquid made from the aged sap of coconut blossoms and salt. It is low-glycemic, vegan, soy-free, and gluten-free and has about 65 percent less sodium than regular soy sauce.
Kitchn readers, what do you use in place of soy sauce?
This post has been updated May 6, 2016