Dairy Free Maple & Ginger Glaze
This glaze is the kind of thing that makes a simple weeknight protein or roasted vegetable feel genuinely special. Pure maple syrup brings a deep, caramel-like sweetness, while fresh ginger and Ceylon cinnamon add warmth and a little brightness that keeps it from tipping into cloying territory. Coconut aminos give it a subtle savory backbone — doing the job that soy sauce or butter-based sauces often handle — so the result is rich and complex without a drop of dairy anywhere in sight. A touch of turmeric adds gorgeous color and an earthy note that rounds everything out beautifully. The arrowroot slurry is the secret to that glossy, restaurant-quality finish: it thickens the glaze quickly and cleanly, leaving it silky rather than starchy or heavy. Just keep the heat steady and watch it closely once the maple syrup starts to bubble — it comes together fast and rewards a little attention. Drizzle it over salmon, brush it onto roasted carrots, or spoon it across grilled chicken and watch it disappear.
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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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