Lactose Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze hits every note you want when you're finishing a roasted protein, glazed vegetable, or grain bowl. Pure maple syrup forms the backbone, deepened by coconut aminos for that savory-sweet balance that soy sauce usually provides — and it's completely free of any dairy. Fresh ginger and Ceylon cinnamon bring brightness and warmth, while a pinch of turmeric adds a golden hue and subtle earthiness that makes the whole thing feel a little special. Arrowroot starch whisked into cold water creates a silky slurry that thickens the glaze beautifully without any cream or butter in sight. The technique is simple but worth paying attention to — maple syrup scorches fast, so keeping the heat at a gentle simmer and pulling the pan off the moment it coats a spoon is the key to a glossy, restaurant-worthy finish. It cools into a luscious, spoonable sauce that works just as well drizzled over a finished dish as it does brushed on during the last few minutes of cooking.
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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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