Pashcool Posted June 7, 2019 Share Posted June 7, 2019 What about raw tahini or a homemade tahini sauce i assume that soy sauce is off limit whT is there to replace? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted June 7, 2019 Moderators Share Posted June 7, 2019 Tahini is fine, just double check ingredients if you buy it to be sure there's nothing added to it. Some people use coconut aminos to substitute for soy sauce, but some people don't care for them. They're definitely not exactly the same, you'd just have to try them and see if they work for you. Link to comment Share on other sites More sharing options...
Lorna from Canada Posted June 9, 2019 Share Posted June 9, 2019 I love coconut aminos and prefer them to soy sauce now. I use them in the same way as soy sauce and sustitute 1:1 in recipes. I've also fallen in love with this ketchup/BBQ sauce - so much better than anything I've every purchased: 1/2 cup tomato paste 6 dates, soaked for 10-15 minutes in 1/4 cup hot water to soften 2 tsp garlic powder 2 tsp chili powder 2/3 cup coconut aminos salt and pepper Once the dates are soft and mushy, mix it altogether to a smooth consistency. For ketchup, add more hot water to desired consistency. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach Erinj Posted June 9, 2019 Whole30 Certified Coach Share Posted June 9, 2019 I love coconut aminos and also prefer it to soy sauce now, so good! Tahini is also OK and can be a great base for dressings and sauces, just make sure you read the label:) Link to comment Share on other sites More sharing options...
Pashcool Posted June 10, 2019 Author Share Posted June 10, 2019 Wow thank you so much for this important information you save the day Link to comment Share on other sites More sharing options...
JenX Posted June 10, 2019 Share Posted June 10, 2019 I personally find Coconut aminos to sweet. But if I use them 50/50 with compliant fish sauce NOW you're talkin'! Link to comment Share on other sites More sharing options...
Jihanna Posted June 10, 2019 Share Posted June 10, 2019 Coconut aminos are made the aged nectar (or sap) of coconut blossoms. They're sweet because there's natural sweetness in the nectar. In most cases, nectar is off limits, but in this specific case they've made the exception... and I'm so very glad they did. I can't handle much of tahini, and I can't even bring myself to try fish sauce (the word "anchovies" has nothing to do with my food, ever), so it's coco aminos or nothing for me I don't typically sub it 1:1 for soy sauce, though. I think it's usually more like 2/3 the amount of soy I would've used previously. That said, though, my soy got tossed out during my first Whole30 and I haven't bought more since, because I just plain prefer the coco aminos. Link to comment Share on other sites More sharing options...
Pandora Black Posted June 11, 2019 Share Posted June 11, 2019 Thankfully, I’ve discovered I LOVE coconut aminos. Link to comment Share on other sites More sharing options...
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