The Sub: Agave for Honey | Vegetarian Times Skip to main content

The Sub: Agave for Honey

The Sub: Agave for Honey

Spinach Salad with Sun-dried Tomato Vinaigrette

There’s a bit of debate about whether honey is vegan or not. I say it’s not, since it is made by bees for bees as their primary food source. When we step in and “cultivate” honey for human consumption, we interfere with the natural order of bees’ complex universe, and leave the poor critters without a winter food supply.

I am grateful to bees for the job they do, pollinating many of the plants that I regularly consume and enjoy, such as apples, nuts, melons, and squash. It’s amazing they’re able to do this in spite of all the roadblocks that stand in the way: Pesticides, pollution, and genetic modification of crops. As a way of saying thank you, I choose not to eat honey, and I don’t miss it at all. Instead, I reach for agave syrup, which is nearly identical to honey in texture, sweetness, and taste.

Agave syrup (or nectar, as it is also called), comes from the agave plant, which is grown and harvested primarily in Mexico. In the same way maple syrup is harvested from trees, the liquid syrup is extracted from the cactus-like plant’s core, then heated to change the complex carbohydrates into simple sugars before being bottled and sold for human consumption.

Agave’s low-glycemic index—lower than maple syrup, honey, and even barley malt—means it won’t cause a spike in human blood sugar levels, and therefore won’t give you a sugar crash the way the standard white stuff does. It has a subtle flavor, and unlike honey, it easily dissolves in both hot and cold liquids. In recipes calling for honey, it can be can be used as a foolproof substitute in equal measure. (One cup agave=one cup honey.)

You can also swap in agave for sugar in baked goods. Use slightly less—2/3  cup agave for every cup of sugar—and decrease the liquid in the recipe by 1/4 cup. You’ll also want to reduce the baking temperature by 25°, since agave is more sensitive to heat and burns easier than sugar.

My favorite way to use agave? Drizzled over slices of toasted baguette that have been spread with a rich, salty olive tapenade. The unexpected savory-sweet combination is delicious and the tiniest bit addictive.



Spinach Salad with Sun-Dried Tomato Vinaigrette  (pictured above)

No-Knead Swedish Cardamom Braid

Red Pepper Soup with Balsamic Reduction

Mango-Lime Sorbet

Blueberry-Cucumber Smoothie


Comments on this Blog

As you may know Agave has been controversial of late. I have moved towards maple syrup myself. To support a more locavore diet I do still purchase honey from local apiaries that do not kill bees as bees do make excess honey above their needs for survival. It can at times be more of a cooperative relationship than exploitative though I understand not wanting to engage with that product at all. I found this article about the pros and cons of agave. A quote from the article, “Most agave syrup has a higher fructose content than any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent."