Vegan Teriyaki Sauce with Coconut Sugar

Vegan Teriyaki Sauce in a glass jar on a floral napkin with ingredients in the background.

4.80 from 5 votes

Vegan Teriyaki Sauce with Coconut Sugar

This homemade vegan teriyaki sauce is sweetened with coconut sugar and made with tamari to keep it gluten-free. It’s oil-free, easy to prepare in about 15 minutes, and perfect for tofu, stir-fries, rice bowls, noodles, and vegetables.

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: Asian, Fusion

Diet: Vegan

Special diet: gluten-free, nut-free, oil-free, vegan

Servings:

Calories: 32kcal

Author: Amy Katz

Ingredients

½ cup tamari (or soy sauce, if you're not gluten-free)
½ cup coconut sugar
¼ cup water
2 Tablespoons rice vinegar
2 cloves garlic minced
1 Tablespoon fresh ginger minced
1 Tablespoon cornstarch (or substitute arrowroot powder or potato starch)

US Customary - Metric

Instructions

Place the ingredients in a small saucepan.
½ cup tamari, ½ cup coconut sugar, ¼ cup water, 2 cloves garlic, 1 Tablespoon fresh ginger, 1 Tablespoon cornstarch
Over medium heat, whisk the ingredients until the sauce comes to a low boil. Whisk continuously until the sauce has thickened, about 5 to 10 minutes.
Use right away or refrigerate for later.

Notes

Makes about ¾ cup. For the nutrition facts, one serving is 1 tablespoon.

Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition