Cashew Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze is the kind of thing you'll want to drizzle on absolutely everything. Pure maple syrup forms the backbone, deepened by coconut aminos and a splash of apple cider vinegar that keeps the sweetness from going one-note. Freshly grated ginger, Ceylon cinnamon, and a hint of turmeric layer in gentle heat and earthiness that make this feel genuinely special rather than just sweet. Arrowroot starch whisked into cold water creates a silky slurry that thickens the glaze beautifully without any cloudiness or starchy aftertaste. The whole thing comes together in a single small saucepan in just a few minutes, so it's low-effort but high-impact. Many store-bought glazes and sauces sneak in nut-derived ingredients or are processed on shared equipment, making this from-scratch approach a much safer and more satisfying option. It's naturally free of the common allergens that tend to hide in bottled condiments, and every ingredient here is straightforward and easy to verify.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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