Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any
granulated or liquid
sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch,
though I have not tried either
The
granulated version can be used as a table top
sweetener and it has a slightly lower glycemic index than ordinary sugar,
though not as low as coconut palm sugar.