This glossy, savory-sweet sauce comes together in one small saucepan, built on coconut aminos for that deep umami base instead of anything fishy or meat-derived. Fresh ginger and garlic add brightness, toasted sesame oil rounds out the aroma, and a touch of honey balances the salt with just the right amount of sweetness. An arrowroot slurry is whisked in at the end, giving the sauce that clean, glossy coat-the-back-of-a-spoon texture that clings beautifully to whatever you're glazing. Add red pepper flakes if you want a little heat, then use it warm as a glaze or let it cool and jar it for later. It's a versatile, plant-based sauce that fits neatly into a vegetarian kitchen, whether you're drizzling it over roasted vegetables, tofu, or grain bowls.
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Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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