Vegan Oyster Sauce

Vegan Oyster Sauce

Our Vegan Oyster Sauce is made with shiitake mushrooms and coconut aminos for a soy-free, sugar-free, and paleo compliant alternative to traditional oyster sauce. The trick is soaking the mushrooms overnight before making the sauce. Some people say you can use hot water to soak the mushrooms for 30-60 minutes and get the same results. Those people are wrong. It’s worth the wait to get the deepest, richest flavor. We also use a little Chinese five spice powder and just a touch of sesame oil to balance everything out so you can enjoy the rich umami flavor in your favorite dishes without the added salt and sugar.

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Vegan Oyster Sauce

Vegan Oyster Sauce

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: About 1 1/4 Cup 1x
  • Category: Sauces
  • Method: Stove Top
  • Cuisine: Plant-Based, Chinese, Paleo
  • Diet: Vegan


Paleo compliant Vegan Oyster Sauce made with shiitake mushrooms. 


  • 1 ounce dried shiitake mushrooms 
  • 2 cups cool water
  • 1/4 cup coconut aminos
  • 1 large garlic clove, minced
  • 1 tsp avocado oil
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp Lakanto Golden
  • 1/4 tsp salt, divided
  • 1/8 tsp Chinese five spice powder
  • 1/8 tsp toasted sesame oil


Prepping the Mushrooms

  1. Rinse the dried mushrooms under cold running water then place in a glass bowl. Add 2 cups cool water, cover, and let soak 8-12 hours.
  2. After soaking is complete (min 8 hours), drain liquid into a large measuring cup. Gently squeeze each mushroom to remove excess water and set them aside. Add the remaining water to the measuring cup with the rest of the mushroom water (there will be grit from the mushrooms in the water).
  3. Rinse the bowl from the mushrooms and rest a fine mesh strainer lined with paper towel or a coffee filter on top. Slowly pour the water from the measuring cup through the strainer to remove any grit, then measure 1 1/4 cups and set aside. Discard any excess water. 

Prepping the Ingredients

  1. Trim off any tough stem pieces from the mushrooms and thinly slice the caps. Mince garlic and grate ginger.
  2. Heat a 10″ sauté pan over medium-high heat and add a teaspoon of avocado oil and the mushrooms. Cook for 2 minutes.
  3. Add ginger and garlic, toss, and cook 1-2 minutes, just until fragrant. Remove from heat and transfer mushroom mixture to a blender (we used a bullet blender fitted with a large cup). 

Putting it Together

  1. Add the coconut aminos, Chinese five spice powder, Lakanto, 1/8 teaspoon salt, and 1 cup of the mushroom water to the blender. Blend until completely smooth, then transfer back to the pan. Pulse the remaining 1/4 cup mushroom water in the blender to get every drop of the sauce out and add to the pan.
  2. Stir and bring to a simmer over medium-low heat, stirring frequently, until reduced to about 1 1/4 cup. Add remaining 1/8 tsp salt, to taste, if needed.
  3. Remove from heat, stir in sesame oil, and transfer to a glass container to cool completely. 


Refrigerate cooled sauce in an airtight glass container up to 2 weeks.

Freeze sauce using an ice cube tray (each well is about 2 tablespoons). Once set, transfer to a reusable zip top bag, remove excess air and store frozen up to six months. 

Separation will occur during refrigeration and when defrosted. Stir/shake to combine before using. Total time does not include soak time.

Nutrition Estimate Per Serving (1 TABLESPOON = 1/20 RECIPE) – Calories: 10, Fat: .2g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: .2g, Cholesterol: 0mg, Sodium: 57g, Potassium: 13.2mg, Carbohydrates: 1.9g total/1.7g net, Fiber: .2g, Sugar: .6g, Protein: .2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0% (based on 2,000 calorie diet). 



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