This vegan balsamic reduction (or glaze) recipe tastes awesome drizzled on roasted beets, salads, pizza and more. And it’s so easy to make. Basically, you simmer balsamic vinegar in a pot until enough water evaporates and it becomes a sweeter, thicker version of itself.
Some people use the terms “reduction” and “glaze” interchangeably. Other people only call it a balsamic glaze when a sweetener is added. And sometimes, that sweetener of choice is honey, so it’s always good to check on the ingredients. In this case, I provide the option to add agave to keep it vegan, but give it that extra touch of sweetness.
This recipe makes ~¼ cup.
A few things…
- ・You can make this vegan balsamic reduction recipe with or without the agave.
- ・You can simmer the balsamic vinegar and agave together, or you can add the agave at the very end after tasting it.
- ・As the balsamic vinegar cools, it will thicken more. If it cools and is thicker then you like, whisk in a little bit of water. If it cools completely and isn’t thick enough, put the balsamic reduction back on the stove.
- ・Store in the refrigerator in a sealed container. Because I use it right away, it has never lasted longer than a few days. Use your judgment.
- Explore additional UVK recipes, like Cherry Bruschetta, Balsamic Potato Salad with Fresh Basil, Cherry Tomatoes and Wheat Berries, Sweet Corn Salad with Tomatoes, Basil and Bulgur, Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Strawberry Spinach Pasta Salad with Poppy Seed Dressing, Marinated Grilled or Baked Tofu and more.
Vegan Balsamic Reduction (or Glaze)
¾ cup balsamic vinegar
1 Tbsp agave – optional
1. Add the balsamic vinegar and agave (if using) to a small saucepan. Bring to a boil, and then turn it down to a simmer. Simmer over medium-low for 15-18 minutes or until it thickens and begins to coat your spoon.
2. Remove from heat and allow it to cool. The balsamic reduction will thicken more, as it cools.