This glossy, naturally sweet teriyaki comes together with soft mashed dates as the base, giving it deep caramel notes without any refined sugar. Coconut aminos and rice vinegar build savory, tangy layers, while fresh ginger, garlic powder, and a touch of toasted sesame oil round out the flavor with warmth and depth. An arrowroot slurry is whisked in at the end to thicken everything into a glossy, spoonable sauce that clings beautifully to whatever it touches. It's a plant-based pantry staple worth keeping on hand for stir-fries, roasted veggies, or drizzling over grain bowls. Simple, fast, and completely dairy- and animal-free from ingredient to finish, this sauce fits seamlessly into a vegan kitchen.
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Combine the pitted dates and 3 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste, then press through a fine mesh strainer into a small saucepan, discarding any fibrous solids.
Add the coconut aminos, rice vinegar, sesame oil, grated ginger, and garlic powder to the saucepan with the date paste. Whisk together until the paste is fully dissolved into the liquid.
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