This Vegan Hot Honey Recipe is easy, quick and delicious! It only requires 4 ingredients and a few minutes to make.
And there is one condiment that I've never seen a vegan version of. Hot honey. Its exactly what it sounds like- honey that is steeped with spicy peppers. So, today I'm making my own Vegan Hot Honey.
Agave Nectar: This recipe uses agave instead of honey to keep it vegan.
Crushed Red Pepper Flakes: For heat.
Cayenne Pepper: This is optional, but if you like spicy food, definitely add it!
Lemon Juice: To brighten up the agave for a more true honey flavor.
Pinch of Salt: For balance.
This Vegan Hot Honey recipe takes no time at all.
First, combine the agave, crushed red pepper flakes, cayenne and salt in a small saucepan.
Next, bring the mixture to just barely a simmer.
Now, allow the mixture to cool in the pan for a bit.
Finally add lemon juice and give it a stir.
And thats it!
Be sure to use light agave only here. Light refers to the color of the agave. I like this brand of agave.
It should be about the color of honey.
There is another variety of agave that is deeper in color that is usually labeled as 'amber agave". Its color is closer to maple syrup- and it has a stronger flavor that isn't desirable for this Vegan Hot Honey recipe.
Decide How Hot to Make It
The cayenne is totally optional in this hot honey recipe. If you like a mild kick, leave it out.
If you like spicy, add it!
Ways to Use
Vegan Hot Honey sounds wild at first but when you think about it, there are so many places to drizzle it.
Top some avocado toast with a drizzle.
Dunk fried tofu nuggets into it.
Give a hot toddy a spicy kick.
Use it to top pizza.
Use it to make Vegan Honey Mustard Dressing.
The list goes on. This stuff is good on everything!
Store in an airtight container in the refrigerator for up to a month.
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If you try this recipe, please leave a star rating or a review! Thanks so much for stopping by.
Vegan Hot Honey
- 1 Small Sauce Pan
- Measuring Cups and Spoons
- 1 Rubber Spatula
- ¾ Cup Light Agave see note
- 2 teaspoon Crushed Red Pepper Flake
- ¼ teaspoon Ground Cayenne Pepper optional
- Pinch Salt
- 1 teaspoon Lemon Juice
- In a small saucepan over low heat, combine agave, crushed red pepper flake, cayenne pepper and a pinch of salt.¾ Cup Light Agave, 2 teaspoon Crushed Red Pepper Flake, ¼ teaspoon Ground Cayenne Pepper, Pinch Salt
- Stirring frequently, bring the mixture just to a simmer, then remove from heat.
- Allow mixture to cool in the saucepan for 10 minutes.
- Add the lemon juice and stir to combine.1 teaspoon Lemon Juice
- Transfer to a jar and store in the refrigerator for up to 1 month.