Beef Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with real Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted sweet potatoes, oatmeal, ice cream, you name it. Pure maple syrup and unsalted butter form the rich, caramel-like base, while a touch of apple cider vinegar at the finish keeps the sweetness from feeling one-note. The thickening trick here is an arrowroot slurry, which gives the sauce a beautifully silky texture without any animal-derived thickeners — just make sure to pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if you push it too far. Every single ingredient in this recipe is naturally free from meat and meat-derived products, so there's nothing to second-guess or swap out. It comes together in one small saucepan with minimal cleanup, which makes it just as practical as it is delicious. Keep a jar of it in the fridge and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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