Vegan Fish Sauce

Preparation time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 24 tablespoons


  • 0.5 ounce dried shiitake mushrooms (~ 2 large dried shiitake mushrooms or a handful of small dried shiitake mushrooms)
  • ¼ cup dried dulse whole leaves, packed
  • ¼ cup Diamond Crystal kosher salt (or 1/8 cup fine grain or Morton’s kosher salt)
  • 2 Tbs coconut aminos
  • 3 cups water


  1. Break or chop dried shiitake mushrooms into small pieces and add to a small saucepan
  2. Add dulse, salt, coconut aminos, and water into the pan and bring to boil over high heat
  3. Decrease heat to simmer for 20 minutes, stirring until liquid is reduced by half
  4. Strain the mixture with a fine mesh sieve and discard the solids. 
  5. Cool liquid to room temperature and transfer to a sealed airtight container for storage
  6. Vegan fish sauce stored in an airtight container can last for a month or freeze for 3 months. 
* Adapted from Vegan Fish Sauce (Whole30, Soy Free, Gluten Free) – Nom Nom Paleo