Liquid Aminos vs Soy Sauce: What's the Difference?

Liquid aminos tend to cause confusion. They look like soy sauce, they taste a bit like soy sauce, they go in the same places as soy sauce — so what is actually different about them, and why are they on a separate shelf?

What liquid aminos are

Bragg Liquid Aminos is the original and best-known product in this category. It is made from non-GMO soybeans and purified water using a natural processing method that involves no fermentation and no added salt. The result is a liquid that contains 16 of the 20 standard amino acids, including all nine essential amino acids your body cannot produce on its own.

The name reflects this amino acid content. It is not a protein supplement — the quantities per serving are too small for that — but as a seasoning that comes with some nutritional substance rather than pure salt and flavour, there is something in the name.

How it compares to soy sauce

Soy sauce is made by fermenting soybeans and usually wheat with salt and a mould culture, then ageing the result. The fermentation produces a deep, complex, umami-forward flavour that liquid aminos do not replicate exactly.

The practical differences:

• Gluten: most soy sauce contains wheat; Bragg Liquid Aminos is gluten-free
• Sodium: soy sauce typically contains 900–1,000mg of sodium per tablespoon; Bragg contains around 320mg
• Fermentation: soy sauce is fermented; liquid aminos are not
• Flavour: liquid aminos are milder and slightly sweeter — less depth, but also less intensity

For anyone avoiding gluten, reducing sodium intake, or finding soy sauce too dominant in a dish, liquid aminos are a natural swap. They will not give you exactly the same flavour, but they come close enough for most uses.

Coconut aminos

Coconut aminos come up in the same conversation and are worth distinguishing from Bragg. They are made from the fermented sap of coconut palms and despite the name have no coconut flavour.

The differences from Bragg Liquid Aminos:

• Soy-free: suitable for those avoiding soy entirely — important for people with soy allergies or those following certain elimination protocols
• Lower sodium: typically around 90mg per tablespoon, considerably lower than both soy sauce and Bragg
• Slightly sweeter: a mild, subtly sweet taste that works particularly well in Asian-style dressings and marinades
• More expensive: coconut sap production is more labour-intensive than soybean processing

If you are avoiding soy, coconut aminos are the product to look for. If you simply want a lower-sodium, gluten-free soy sauce alternative and have no issue with soy, Bragg is the more economical choice.

How to use them

Both products are interchangeable with soy sauce in most recipes:

• Stir fries and noodle dishes
• Salad dressings and marinades
• Grain bowls and seasoned rice
• Soups and broths
• As a dipping sauce, loosened with sesame oil and fresh ginger

Because liquid aminos are milder than soy sauce, you may find you need slightly more to achieve the same depth. Start with the same quantity and adjust from there.

Where to find them in Cardiff

We stock both Bragg Liquid Aminos and coconut aminos at Beanfreaks. You will find them in the condiments and sauces section — ask in store if you are not sure where to look.

• Roath: 95 Albany Road, CF24 3LP
• Canton: 124 Cowbridge Road East, CF11 9DX
• Royal Arcade: 8 Royal Arcade, Morgan Quarter, CF10 1AE

Get in touch to check stock at your nearest store before visiting.