Best Anchovy Substitutes | Vegan & Traditional Umami Options
The best substitute for anchovies is Anchovy Paste at a 1/2 tsp paste per anchovy fillet ratio. It works best for Caesar dressing, pasta sauces, marinades. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Anchovy Paste
1/2 tsp paste per anchovy fillet
Concentrated and convenient; easier to measure and incorporate into sauces
What are the other substitutes for anchovies?
Worcestershire Sauce
1/2 tsp per anchovy fillet
Contains anchovies plus other umami flavors; adds similar depth to dishes
Capers + Seaweed
1 tsp capers + pinch of nori per fillet
Combines briny saltiness with oceanic flavor; vegan-friendly option
Miso Paste
1/2 tsp per anchovy fillet
Provides similar umami depth; white miso is milder, red is stronger
Kalamata Olives
2-3 olives per fillet, minced
Similar briny, salty punch; less fishy but adds great depth
What should you know before substituting anchovies?
When substituting anchovies, remember their primary role is adding umami and saltiness rather than fish flavor. Reduce added salt in recipes when using anchovy substitutes, especially capers or olives.
How do you substitute anchovies in a recipe?
Anchovies are small, oily fish that are cured and packed in salt or oil, delivering intense umami and salty flavor. While often used whole, they're frequently melted into sauces, dressings, and pasta dishes to add depth without fishiness.
The best substitute for anchovies depends on what role it plays in your recipe. Our top recommendation is Anchovy Paste (1/2 tsp paste per anchovy fillet), which works well for Caesar dressing, pasta sauces, marinades.
If you need a different option, Worcestershire Sauce (1/2 tsp per anchovy fillet) is another reliable choice. Contains anchovies plus other umami flavors; adds similar depth to dishes
When substituting anchovies, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of anchovies?
Anchovy paste is the easiest substitute (1/2 tsp per fillet). Worcestershire sauce adds similar umami. For vegan options, try miso paste, or combine capers with seaweed for briny, oceanic flavor. Minced Kalamata olives also provide similar saltiness.
What is a good vegan substitute for anchovies?
Miso paste provides excellent umami depth similar to anchovies. Alternatively, combine capers with crumbled nori for briny, oceanic flavor. Minced Kalamata olives also work well for adding salty, savory depth to dishes.
Can I use Worcestershire sauce instead of anchovies?
Yes, Worcestershire sauce works well as it actually contains anchovies along with other umami ingredients. Use about 1/2 teaspoon per anchovy fillet. Note that traditional Worcestershire sauce is not vegetarian or gluten-free.