Have you been missing soy sauce since starting the carnivore diet? Good news – this carnivore soy sauce recipe solves that problem completely.
With just a few ingredients, you can create a sauce that mimics the rich, savory taste of traditional soy sauce.
The secret to this sauce lies in the slow reduction of beef broth, which concentrates the natural flavors and creates that dark, rich color we associate with soy sauce.
The addition of shrimp powder or anchovy paste brings in the crucial umami element that gives the sauce its distinctive character. It’s amazing how closely these simple ingredients can recreate that familiar taste.
One thing I really like about this recipe is how hands off it is. After combining the ingredients in your slow cooker, you just let it do its thing for several hours.
The only work on your part is checking in occasionally to see how the reduction is progressing. By leaving the lid partially open, the liquid gradually evaporates, intensifying the flavor as it reduces.
👍 Why You’ll Love This Recipe
True Soy Free Alternative: This recipe gives you all the rich, savory taste of traditional soy sauce without using any soy at all.
If you’ve been missing that umami flavor in your carnivore meals, this sauce will bring it back without breaking your diet rules.
100% Carnivore Friendly: Every single ingredient fits perfectly within carnivore diet guidelines.
No hidden plant ingredients, no sugars, no additives – just pure animal-based ingredients that give you that savory flavor you’ve been missing while staying true to your carnivore lifestyle.
Adds Depth to Simple Meals: Even the plainest meat dishes become more exciting with a dash of this sauce.
That burger patty, plain steak, or scrambled eggs instantly transform into something more satisfying when you add this rich, savory flavor booster.
✨ Recipe Ingredients
To make this tasty carnivore soy sauce (but without the soy!) you will need:
- 6 cups Beef Broth or Beef Bone Broth (fat removed)
- 1 1/2 tablepoons Shrimp Powder or 1/3 teaspoon Anchovy Paste (I used this paste– amazon link)
- 2 1/2 tablespoons White Vinegar (optional)
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👨🍳 How To Make
Follow these steps and make this carnivore diet friendly soy sauce:
Step 1
Add the beef broth, white vinegar, and shrimp powder (or anchovy paste) to a slow cooker. Leave the lid partially open so liquid can evaporate.
Step 2
Cook on high for several hours. Then turn it to low and leave it to evaporate for a few more hours (or overnight). The liquids should reduce by about 70%. Store in a glass bottle in the refrigerator.
Step 3
If, after refrigerating, the sauce is too thick, place the bottle in warm water. Enjoy! For longer term storage, once a week, pour the whole bottle into a pan and bring to a boil (for 40-60 seconds).
Meanwhile, wash and clean the bottle. Pour the sauce back into the bottle and return to the fridge.
💡Tips
1. Slow Cooking for Optimal Flavor Development
One of the key steps in creating a delicious carnivore soy sauce is allowing ample time for the flavors to develop and concentrate.
Using a slow cooker is an excellent way to achieve this, as it allows for gentle, prolonged simmering without the need for constant monitoring.
When slow cooking, it’s important to leave the lid partially open to allow for liquid evaporation. This process helps to concentrate the flavors and thicken the sauce to the desired consistency.
Be patient and resist the temptation to rush the process, as the longer the sauce simmers, the more complex and rich the flavors will become.
2. Proper Storage
Once the sauce has cooled, transfer it to a clean, airtight glass bottle and store it in the refrigerator. Glass is preferable to plastic as it does not absorb flavors or odors.
To extend its shelf life even further, it’s recommended to bring the sauce to a boil once a week. This process helps to kill any potential bacteria that may have developed over time.
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Make sure to check out these amazing carnivore recipes too:
Carnivore Soy Sauce (No Soy)
Print RecipeIngredients
- 6 cups Beef Broth or Beef Bone Broth (fat removed)
- 1 1/2 tablespoons Shrimp Powder or 1/3 teaspoon Anchovy Paste (I used this paste- amazon link)
- 2 1/2 tablespoons White Vinegar (optional)
Instructions
- Add the beef broth, white vinegar, and shrimp powder (or anchovy paste) to a slow cooker. Leave the lid partially open so liquid can evaporate.
- Cook on high for several hours. Then turn it to low and leave it to evaporate for a few more hours (or overnight). The liquids should reduce by about 70%. Store in a glass bottle in the refrigerator.
- If, after refrigerating, the sauce is too thick, place the bottle in warm water. Enjoy! For longer term storage, once a week, pour the whole bottle into a pan and bring to a boil (for 40-60 seconds). Meanwhile, wash and clean the bottle. Pour the sauce back into the bottle and return to the fridge.
Tastes almost like soy sauce. thank you