Vegan Honey
I can’t get over how good my Vegan Honey tastes, it’s just like the real thing! Sweetened with whole apples and raw sugar, it’s hard to believe it’s completely bee-free. The best part? It takes me less than an hour to make a jar of golden, spreadable goodness to enjoy with all my favorite meals.
Servings: 16 tbsp
Calories: 71kcal
Equipment
Ingredients
- 10 red apples
- ½ cup water
- 1 cup raw sugar
- ½ tbsp apple cider vinegar or lemon juice
- ½ tbsp lemon juice
Instructions
- Chop the apples into cubes, then remove the seeds, but keep the peels.
- Place the apples in a food processor with the water, and blend until purèed, about five minutes. Don't make it too smooth as that will make it harder to squeeze the juice out. You may need to scratch the sides a few times to be sure you'll get the most juice.
- Place the apple puree into a nut milk bag or cheesecloth to separate the juice from the pulp. Squeeze the liquid into a saucepan. You should have about 2 cups of juic.
- Add sugar, apple cider vinegar and lemon juice to the saucepan.
- Bring the mixture to a boil and steam at low heat until the juice starts to thicken. This process should take 30 minutes, but it can also take longer.
- Once the liquid begins to thicken (it will get even thicker when cold), stir it regularly. After two to three minutes, remove it from the stove. Be careful not to caramelize the honey at this point, or it will get super hard when cold, like candy.
- Let the honey cool in the saucepan. Next, transfer it to a jar with a lid.
Notes
- My #1 Secret Tip for making my vegan honey is to keep an eye on the temperature! I learned the hard way that if it gets too hot, it can overcook and turn into candy. Now, I make sure to simmer it gently, so it stays smooth, silky, and perfectly spreadable, just like real honey.
- I keep my vegan honey at room temperature for a light, spreadable consistency that’s easy to use.
- A clear, airtight jar keeps the honey fresh for months because of its high sugar content.
- For a thicker consistency, I pop it in the fridge, but it’s not necessary since it stores just fine at room temperature.
- Makes 1 cup total, 1 serving = 1 tbsp
Nutrition
Serving: 1tbsp | Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g