This recipe produces a delicious syrup which makes a great vegan substitute for honey. It’s perfect for glazes, salad dressings, or any recipe where you’d traditionally use honey.
This recipe is perfect for creating a zero waste kitchen – utilising carrot peelings that normally go to waste – but if you prefer/don’t have enough peelings you can use whole carrots instead.
The recipe begins by making a carrot amazake, which is then freeze clarified and reduced to a syrup. It takes a while to make, but most of the steps require simply waiting – the actual time spent making this honey is quite small and is well worth it if you’re looking to create stunning vegan dishes!
Vegan Carrot Peel Honey
- Dehydrator/slow cooker Something capable of holding food at 60C
- 1 Saucepan
- 1 Food Processor
- 200 g White Rice Koji
- 200 g White Rice Cooked
- 400 g Water
- 125 g Carrot Peelings or Carrots
- This recipe is perfect for creating a zero waste kitchen - utilising carrot peelings that normally go to waste - but if you prefer/don't have enough peelings you can use whole carrots instead.
- Puree all the ingredients in a blender
- Transfer to a jar, cover and leave in a dehydrator set to 60C for 8 hours (or use a rice cooker/slow cooker/sous vide/any other kitchen gadget that can hold food at 60C)
- Freeze the mixture (which is a carrot amazake) and then leave the block to melt through a muslin. This is a great way to clarify the solution.
- The carrot amazake melts to leave a clear solution
- Place the clear liquid in a saucepan and heat on low until the liquid reduces to thick syrup.
- Enjoy your vegan carrot honey!