Balsamic Vinegar: Vegan Cooking Guide
Traditional balsamic vinegar from Modena, Italy is made from cooked grape must aged in barrels for years - the result is thick, sweet, complex and only slightly acidic. Most 'balsamic vinegar' sold in supermarkets is a much cheaper wine vinegar with added caramel - still useful, but a world away from the real thing.
How to Use Balsamic Vinegar
Drizzle over roasted vegetables, strawberries, risotto and salads. Reduce in a small pan until syrupy for a glaze. Add a splash to tomato sauces and stews at the end of cooking to add depth and balance.
Nutrition
Contains antioxidants from the grape polyphenols; relatively low in calories and very low in sodium.
Chef's Tips
- For everyday cooking, buy a decent mid-price balsamic condiment rather than traditional DOP (which you'd never cook with).
- Reduce 250ml down to 100ml on a gentle simmer for a restaurant-quality glaze - store in the fridge.
- A splash of balsamic in mushroom dishes counteracts the earthiness and adds an almost meaty complexity.
→ Find the best substitutes for balsamic vinegar
Vegan Recipes Using Balsamic Vinegar
Learn to cook with balsamic vinegar on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients