Soy Free Maple & Ginger Glaze
Sticky, glossy, and layered with warm spice, this glaze is the kind of finishing touch that makes a simple weeknight protein or roasted vegetable feel genuinely special. The combination of pure maple syrup and coconut aminos delivers that sweet-savory depth you'd expect from a classic glaze — without a drop of soy sauce in sight. Coconut aminos is the real hero here, bringing umami richness that traditional soy-based glazes are known for, so nothing feels like a compromise. Fresh ginger, Ceylon cinnamon, and a hint of turmeric round out the flavor with gentle heat and earthiness that builds beautifully as the glaze simmers. Arrowroot starch whisked into cold water creates a silky slurry that thickens everything into a glossy, spoon-coating consistency without any gummy texture. The whole thing comes together in one small saucepan in just a few minutes, so it's as practical as it is impressive. Brush it over salmon, chicken thighs, tofu, or roasted carrots — honestly, it's hard to go wrong.
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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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