Vegan Fish Sauce
- For the fish sauce:
- 3/4 cup water
- 2 tablespoons organic sugar
- 2 tablespoons soy sauce or Bragg's Liquid Aminos
- 1 tablespoon distilled vinegar
- 2 tablespoons liquid from a jar of fermented tofu
- 1 teaspoon wakame powder (recipe below)
- 1 teaspoon sea salt
- For the wakame powder:
- 1 cup dried wakame
- Combine all of the ingredients in a jar and mix or shake well. Store in the refrigerator for up to 2 months. Shake well each time before using to redistribute the wakame.
- Put the wakame in a blender and cover tightly. Process until it is completely pulverized. Wait a second for the wakame dust to settle before removing the lid, or you'll lose some of it as it disperses into the air. Store in a covered jar at room temperature.
fish sauce, water, sugar, soy sauce, distilled vinegar, liquid from, wakame powder, salt, dried wakame
Taken from food52.com/recipes/39684-vegan-fish-sauce (may not work)