The Best Anchovy Substitutes: 6 Vegan Alternatives

Here are the best vegan anchovy substitutes to keep meals vegan and ocean-friendly by replacing the beloved savory taste of anchovies.

Anchovies are traditionally cured small oily fish and are commonly found as key ingredients in Worcestershire sauce, Caesar salad, and remoulade. They are beloved for their intense flavor (due to the traditional curin process) and bring a fishy, umami taste to dishes.

However, increased public awareness about the dangers of prevalent overfishing has led many to abstain from eating fish altogether. Unfortunately, the most common anchovy substitutes like fish sauce or sardines are also animal products.

Luckily, there are a lot of options when looking to substitute anchovies. Plant-based ingredients that feature a fermentation or brining process are what one should look for when replacing anchovies in a dish, as these processes ensure a salty umami kick. Read on to find out the six best vegan anchovy substitutes and how to use them.

1. Soy Sauce

Soy sauce provides a salty, fermented taste that can replace the presence of anchovies where they are traditionally incorporated in a sauce. It’s a good replacement for vegan Caesar salads, fish sauce, dips, and dressings featuring anchovy paste. 

2. Miso Paste

Miso is a fermented rice and soybean paste with a strong umami flavor. There are many types of miso, varying in their fermentation time and grain or bean used. Red and yellow miso are your best bets, since they are saltier and less sweet than white miso. Still, all miso pastes are highly-concentrated with nutrition and savory flavor that emulate anchovies best, like soy sauce, in dishes where they are usually dissolved or made into a paste. 

3. Sea Vegetables

Sea vegetables are plant and algae foods that grow in and near the ocean, are rich in omega-3 fatty acids, and provide a fishy taste without the fish. Here are just three of the most beloved sea vegetables that make great anchovy substitutes: 

• Nori is most recognizable as the popular algae used to wrap sushi. Commonly found in dried sheets and flakes, nori makes a great anchovy substitute that can easily dissolve and immerse into the dish.
• Dulse is a red seaweed that can be found whole, flaked, or pulverized and brings a savory smokiness in addition to its oceanic flavor. This would lend itself well to dishes where anchovy is traditionally smoked. 
• Kombu is a type of kelp known for being the base of ramen soup and dashi broths. This would be a great substitute for dishes where anchovy is incorporated into a sauce, like vegan fish sauce. 

4. Capers

Capers are often tinned with anchovies, so it is no surprise that they have a similar briny flavor profile. They can be chopped up and added to sauces, like a vegan Worcestershire sauce, or left whole to provide a savory bite that strongly resembles a chopped anchovy. 

5. Kalamata Olives

Kalamata olives bring a salty, sour, sweet punch and a meaty texture. These, like capers, would be the best substitute for anchovies as a topping as the flavor and bite come together. Since they have the advantage of being larger than capers, the texture would be more akin to a whole anchovy substitute, such as on top of pizza or in spaghetti aglio e olio. 

6. Umeboshi

Umeboshi is another Japanese staple. Made with ume, a fruit resembling an apricot, umeboshi requires an extensive pickling process that produces a salty, sour, and umami addition to any part of the day. Umeboshi can be made into a paste, sliced, or eaten whole. This versatility would make it an excellent anchovy substitute in dips, dressings, or dishes where anchovies are eaten whole. 

Read on: 

• Swai Fish: 5 Reasons Not to Eat Pangasius
• 8 Things You Can Do to Save the Ocean
• How to Ferment Vegetables: A Beginner’s Guide

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Tags: Cooking Guide Vegan