Anchovy Paste Substitute: Easy Vegan Anchovy Paste Recipe
Looking for the best vegan anchovy paste substitute that actually works in Caesar salad and pasta? This easy, oil-free vegan anchovy paste delivers deep, savory umami flavor without fish or added oil. Made with miso, nori, caper brine and liquid aminos, it is a simple plant-based anchovy alternative for adding richness
Post Date: January 15, 2024
Updated: May 30, 2026
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
and depth to Italian sauces, dressings and vegetable dishes. It may be the only vegan anchovy paste you’ll ever need.
Anchovies have long been used in Italian and Mediterranean cuisines to boost savory umami flavor. It is a foundational ingredient in many classic dishes, adding richness and depth, even in small amounts. My plant-based version captures that same complexity—without the fish.
This vegan anchovy paste is an easy plant-based substitute for anchovies or traditional anchovy paste in recipes where anchovies add salty, savory depth, such as Caesar dressing, pasta sauces, marinades and cooked greens. Use ½ teaspoon in place of 1 minced anchovy.
How to Use This Vegan Anchovy Paste Substitute
Having a vegan anchovy paste ready to go is convenient. It makes it easy to add savory, umami depth to plant-based dishes. You don’t have to start from scratch each time. You can use this oil-free paste anywhere traditional anchovies would normally be used. It is a practical staple for whole-food, plant-based Italian cooking.
This anchovy-free paste is especially good for:
- Vegan Caesar salad dressing
- Pasta sauces that need depth and saltiness
- Italian greens like escarole or broccoli rabe
- White bean or chickpea dishes
- Dressings and marinades that need umami
Caesar salad dressing is one of the most classic uses for anchovies. They act as a “secret ingredient,” adding complexity without making the dish taste fishy. Creating a plant-based version of that flavor was important to me for my Italian vegan recipes. Used in moderation, this vegan anchovy paste adds subtle richness and authenticity, enhancing dishes without overpowering them.
Is there a difference between the culinary terms umami and savory?
If you’re new to umami, here’s a quick breakdown of what it means and why it matters in plant-based cooking.
Discovered in the early 20th century, umami is often described as the savory or meaty taste of foods. It is one of the five basic tastes, along with sour, sweet, bitter, and salty. A Japanese scientist named Kikunae Ikeda discovered it over 100 years ago.
Umami is the savory flavor you find in foods such as meat, cheese, mushrooms, and soy sauce. It originates from three compounds naturally found in plants and meat: glutamate, inosinate, and guanylate. Glutamate, an amino acid present in vegetables and meat, plays a primary role. Inosinate is predominantly found in meat, while guanylate levels are highest in plants (Trusted source). Say what now? OK….moving along – sorry, I sometimes geek out on the science.
Roughly translating to a pleasant savory taste, umami suggests it equates to “savory”, technically, they are distinct. Savory covers various flavors.
Miso and nori work together to create the deep, savory flavor traditionally provided by anchovies. This versatility makes it useful yet occasionally less precise when describing dishes. In contrast, terms like salty and umami maintain clearer distinctions. Honestly, sometimes it feels like I’m overthinking it!
How This Compares to Store-Bought Vegan Anchovy Substitutes
Unlike many store-bought vegan anchovy substitutes, this homemade version skips the added oil and gives you complete control over the ingredients and saltiness. It’s made from a short list of familiar pantry staples you may already have on hand, making it both accessible and affordable. Plus, you can easily adjust the flavor to match the dish you are making — something pre-made options rarely allow.
Grocery List
Produce
–
Pantry
miso
nori powder or seaweed sheets
caper brine
Bragg Liquid Aminos
Misc
–
Add-Ins and Substitutions
You can use red, dark, yellow, or white miso. Darker miso tends to have a more robust flavor. This might slightly change the end flavor compared to lighter miso.
You can use nori powder or seaweed sheets. I would first toast the seaweed sheets. However, I have made this with success not toasting. You might have seaweed flecks of the sheets since they don’t melt well.
Storing
Store the paste in an airtight container in the refrigerator for up to 1 month.
Nutrition 411: Why This Recipe Loves You Back
Quick Nutrition Snapshot
This vegan anchovy paste may be small, but it does big things for flavor. Built from fermented and umami-packed ingredients, it adds savory depth to your cooking while keeping the recipe plant-based and oil-free.
- Combines umami-rich ingredients that enhance savory flavor without added oil
- Includes fermented miso as the flavorful base
- Uses nori for a subtle sea-inspired note and naturally occurring trace minerals
- Naturally oil-free and plant-based
- Offers a homemade alternative to traditional anchovy paste
- A little goes a long way when adding depth to sauces and dressings
Learn more about Italian oil-free cooking here.
Ingredient Highlights
Miso (Fermented Umami Base)
Miso is a fermented soybean paste that brings both deep savory flavor and functional benefits. Its rich umami profile allows you to build complexity without relying on oil or heavy ingredients.
Nori (Mineral-Rich Sea Vegetable)
Nori adds that subtle “from the sea” note. It delivers important minerals like iodine, iron, and magnesium.
Liquid Aminos (Savory Amino Support)
Liquid aminos provide a concentrated savory flavor. They also contain amino acids that play a role in cellular function and metabolism. They help round out the flavor profile, mimicking the depth traditionally achieved with anchovies.
Caper Brine (Natural Salinity + Brightness)
Caper brine brings a clean, salty acidity that lifts and balances the paste. It enhances flavor without overpowering, helping replicate the sharpness anchovies typically provide.
Functional Synergy (The Umami Effect)
When combined, miso and nori create a powerful umami synergy. Their natural glutamates and nucleotides collaborate to amplify savory depth. This collaboration allows plant-based dishes to achieve richness without relying on animal products or added fats.
The Bigger Picture
This is where plant-based cooking really shines. This recipe doesn’t rely on animal products or added oil for depth. Instead, it uses a short list of intentional ingredients to build flavor from the ground up. Small additions like this do more than enhance a dish — they show how satisfying plant-based Italian cooking can be.
Vegan Anchovy Paste
Equipment
- mortar and pestle or use a small food processor for best results.
Ingredients
- 1 tsp nori or seaweed powder
- 1 tsp Bragg Liquid Aminos
- 1 tsp caper brine
- ¼ cup white, yellow, or red miso
Instructions
- Toast one small sheet of roasted seaweed (if not using nori powder) in 275-degree oven. Tear sheet into 1½-inch pieces and grind in spice grinder to fine powder, about 30 seconds. Roasted seaweed sheets are inexpensive and easy to find.
- Measure out 1 teaspoon nori powder and stir into 1/4 cup white miso. (Extra powder can be stored in airtight container at room temperature for up to 2 months.)
- Add Bragg Liquid Aminos and caper brine in small bowl.
- Paste can be stored in airtight container in refrigerator for up 1 month. To use as flavoring agent: 1 minced anchovy = ½ teaspoon vegan anchoy paste
Notes
❓Frequently Asked Questions
1. What can I use instead of anchovies in Caesar salad?
This vegan anchovy paste adds salty, umami flavor using plant-based ingredients, making it a great anchovy substitute in Caesar dressing.
2. Does vegan anchovy paste taste fishy?
No. It delivers savory umami without a fishy taste, making it ideal for pasta and dressings.
3. Is this anchovy substitute oil-free?
Yes. This recipe is completely oil-free and suitable for whole-food, plant-based diets.
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself.
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