You probably have one of these in your pantry right now.
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There are times when you need honey but you’re out.
And there are other instances where, for dietary reasons, you might avoid cooking with honey.
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Whatever the case, there are plenty of options for honey substitutions.
So when I’m making a recipe for general household consumption, my go-to honey substitute isagave nectar.
It’s a syrup, just like honey.
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More importantly, it’s almost exactly sweet as honey, and it has similar floral notes.
In recipes that call for a few tablespoons of honey, it’s fabulous.
Most of the agave nectar that you’ll find on store shelves is the light or golden kind.
Simply Recipes / Sally Vargas
It’s milder than dark agave nectar.
Unlike honey, agave nectar does not crystalize, and it’s shelf-stable for years.
Honey that’s crystallized is safe to eat.
It’ll get runny again if you warm it gently.
If it’s in the recipe’s name, it won’t be the same without honey.
Maybe pivot your cooking plans if that’s the case.
In many Jewish cuisines, honey holds a cultural and symbolic significance.
This is why some Jewish vegans opt to eat honey as a way to maintain connections with their heritage.
However, there are vegans who have doctored up versions of honey-free “honee” using assorted ingredients.
Some of these can be pretty convincing imitations of grocery store clover honey.
Simple Tip!
One exception to the rule above is granola.
