Yes, you read that correctly. No Soy Soy Sauce! We have many Drizzle Kitchen clients who have soy and nut allergies which means they cannot have soy sauce and they also can’t have most of the soy “replacements” that are typically made with coconut. So all of a sudden it dawned on me, why not figure out a way to make something for these clients to have?

Now, the thing about soy sauce is that it’s flavor profile is what we like to call very “umami” forward. Umami is one of the taste sensations (sweet, salty, etc.) and is best described as the sensation associated with things like mushrooms, steak, roasted chicken and other savory things of that nature. So how to create something that is umami like but also salty, the tiniest bit sweet, not syrupy thick, the teeniest bit acidic and has plenty of flavor? Well, start with umami flavors! Beef broth (you could make this vegan with mushroom broth, as well) is the base. Then add a little acid (vinegar) a little sweetness (molasses) a little flavor (garlic powder) and a little more umami (dried seaweed).

Pour it all into a pan, reduce by half, taste and season with salt to your liking and voila! No Soy Soy Sauce is all yours.

Soy Free Soy Sauce

Free From Top-8 Food Allergens + Potato + Corn + Sesame

Makes about 1/2 cup

• 1 c. beef broth (or mushroom broth for a vegan version)
• 1 Tbsp. apple cider vinegar
• 1 1/2 Tbsp. unsulphured molasses
• 1-2 pieces kombu
• 1/4 tsp. garlic powder
• salt, to taste

Directions

Add everything to a small saucepan. Bring to a low boil and simmer until reduced by about half. Discard the kombu, pour into a glass jar and store in the refrigerator for 1-2 weeks.

Happy Foods are the Best Foods!

xo,

Kendra