Sweet, runny and blossomy, this dandelion honey is the perfect bee friendly vegan substitute for honey. If I hadn't made it myself I wouldn't believe it's not honey, it tastes and feels like the real thing!
The perfect vegan substitute for honey
Before I became vegan I didn't know much about honey production. So like many others I thought that buying honey was actually friendly to bees. I knew that vegans didn't eat honey, but I didn't really know the details why.
Made with foraged dandelion flowers, our vegan honey is so simple to make and tastes just like the real thing. All you need is fresh dandelion flowers, organic sugar, a lemon and water. That's it!
The dandelion flowers give this vegan honey substitute a rich floral taste. So, unlike other vegan honey alternatives such as golden syrup, agave syrup, date syrup, our vegan dandelion honey could make anyone believe it's actually honey!
Dandelions - Weeds or Wildflowers?
“A weed is but an unloved flower.”Ella Wheeler Wilcox
Dandelions are considered weeds in the UK, often seen as the nemesis to those that want a perfectly green grass lawn. But dandelions have been used by humans for food for centuries and appreciated by many cultures for their medicinal benefits.
A dandelion is not just one plant, but several different species of the genus Taraxacum. The most common are T. officinale and T. erythrospermum and they spread across the world from Europe.
A dandelion is easily to recognise with it's bright yellow many petaled flowers. Its leaves form around the base, and often have a toothed leaves.
There are several similar plants with similar flowerheads in the daisy family Asteraceae, sometimes known as false dandelions, so learn how to distinguish these.
The leaf shape is what gives the dandelion it's name - from the French dent de lion, literally meaning lion's tooth. In German the plant is known as Löwenzahn (Löwe = lion, Zahn = tooth).
After they have flowered the plants turn into beautiful seed heads, often called clocks. Who remembers 'telling the time' as a child by blowing the seeds?
Every part of the dandelion plant is edible. As always, with foraging be 100 percent sure that what you are gathering is correctly identified and safe to eat.
You can use the young leaves in salads and dry them to make tea. The long tap root can be dried, roasted and ground - it tastes surprising like coffee! Some people can have an allergic reaction to the pollen of dandelion, so take care.
The flowers can be used to make dandelion wine. But what we love to do most with the dandelion flowers, is to make this amazing vegan dandelion honey!
So let's get picking our flowers to make our vegan honey. Just leave some dandelions for the bees too 🙂
Picking Dandelion Flowers
The best place to pick your dandelion flowers is a lawn or field away from roads and dog walkers. Also take care not to pick anywhere that may have recently been sprayed with pesticides.
The flowers open during the day and close during the night. You want to pick the fully open flowers, that still look nice and fresh. For our vegan honey recipe, pick just the flower heads without any stalk.
Dandelion flowers are an important source of nectar for bees, wild bees and other pollinating insects. Especially early in the season, there are only few other plants these animals can feed on.
So please don't pick dandelions when you don't see many other flowers around. Instead, choose a time and place where dandelions are plentiful, and always make sure to leave an abundance of flowers for the bees. Your environment will thank you! <3
How to make it
Making our dandelion honey only takes a few ingredients and a bit of time.
At first you make an infusion of the dandelion flowers with a bit of lemon, which needs to soak for several hours or overnight. Then you strain the liquid, add sugar in a 1:1 ratio and simmer it to thicken into a syrup. And just like that, your dandelion honey is ready!
In order to get the 1:1 weight ratio of liquid to sugar, weigh the liquid after straining, then add the same weight sugar. Alternatively, measure the liquid. One milliliter of the liquid weights one gram, or one fluid ounce weights one ounce.
At the end of the simmering, the hot dandelion honey should still be a bit thinner than the final vegan honey should be. It thickens up as it cools down, and might continue to do so after that.
We have detailed instructions, useful tips and some help for troubleshooting in the recipe card below!
Fill your dandelion honey into small sterilised jars while it's still hot. Use clean tools. This way, the dandelion honey should keep at least a few months in a cool dark place. Hopefully it will last you until dandelions are in full bloom next year!
Like with jam, watch out for signs of spoilage or mold. Keep open jars in the fridge and always use a clean spoon when taking vegan honey out of the jar.
You can use your dandelion ‘honey’ in many ways. Here’s a few ideas:
- Use it as a sweetener in hot drinks.
- Enjoy as a snack on some homemade sourdough bread and vegan butter.
- Mix with mustard to make a vegan honey mustard dressing.
- Drizzle over vegan pancakes as an alternative to maple syrup.
- Use in baking recipes such as cakes or flapjacks.
- You can also use it in place of sugar or syrup in sweet and sour and sticky sauces, like our Sticky Lemon Tofu.
We hope you like this dandelion honey as much as we do!
We really love foraging! You can find lots more wild food recipes and tips here:
Vegan Dandelion Honey
- 2 cups (100 g) fresh dandelion flowerheads, densely packed
- 2 slices lemon
- 1.5 cups (350 ml) water
- about 1.5 cups (300 g) organic sugar
- Shake or blow the flowers to remove any bugs
- Place the water, lemon slices and dandelion flowers in a saucepan
- Simmer with a lid on for 15 minutes
- Leave this to cool and infuse overnight
- The next day, strain out the flowers and lemon by pouring the liquid through a strainer or muslin cloth. Press down to make sure you get all of that dandelion juice out!
- Weigh the liquid, and then weigh out the same amount sugar.
- Put the liquid back in the pan and add the sugar. Stir and heat gently at first until the sugar is dissolved. Then bring it up to a gentle boil for approximately 15 minutes. See the notes for tips on knowing when it's ready.
- Pour into clean sterilised jars and put the lids on while it's still hot