Checking the ingredient list, there's nothing here that a peanut allergy needs to worry about — no peanuts, no peanut oil, no peanut-derived thickeners lurking in the mix. What you get instead is a glossy, deeply savory-sweet glaze built on real maple syrup, coconut aminos, and a good hit of fresh garlic and ginger, all balanced with a splash of apple cider vinegar. A quick arrowroot slurry is whisked in at the end, giving the sauce that glossy, spoon-coating finish without any funny business. Brush it onto roasted vegetables or proteins in the last few minutes of cooking for a sticky, caramelized edge, or drizzle it on right after cooking for a bright, punchy finish. It comes together in one small saucepan in just a few minutes, making it an easy staple to keep on hand for a peanut free kitchen.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute. Watch closely — the garlic can brown quickly at this stage.
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