Get recipes! Receive an email alert when a new recipe comes out.

Balsamic Reduction

Balsamic Glaze Vegan

What is a balsamic reduction? Balsamic vinegar that’s been simmered in a pot until enough water evaporates and it becomes a sweeter, thicker version of itself. This vegan balsamic reduction (or balsamic glaze) recipe tastes awesome on roasted beets, salads, pizza and more.

Some people use the terms “balsamic reduction” and “balsamic 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.

This vegan balsamic reduction recipe makes ~¼ cup.

A few things…

  • ・You can make this 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 it 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.
An easy, delicious vegan balsamic glaze with agave

Vegan Balsamic Reduction (or Balsamic 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.

3. When it’s completely cool, taste it. Not sweet enough? Add more agave. Then, drizzle on roasted beets, salads, vegan quiche, crostini, pizza and more!

A vegan roasted beet salad with balsamic glaze, vegan Violife feta and arugula. Easy and delicious!
Vegan Silician Eggplant Crostini with balsamic reduction