Barley Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce comes together in a single saucepan with just a handful of clean, simple ingredients. Maple syrup brings a gentle sweetness that lets the berries shine, while a squeeze of lemon juice and a pinch of salt keep everything balanced and lively. The technique of crushing only half the berries is the secret here — you get a silky, spoonable sauce with satisfying chunks of fruit throughout. Many store-bought fruit sauces and toppings sneak in grain-derived thickeners or additives that can be a concern for anyone avoiding barley and related ingredients, but this recipe thickens naturally as it simmers down on the stove. Optional lemon zest and vanilla take it from simple to genuinely special without complicating the process at all. Serve it warm over pancakes, swirl it into oatmeal, spoon it onto dairy-free ice cream, or let it cool and dollop it onto toast — it's endlessly versatile and keeps well in the fridge for the week ahead.
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Learn more →Ingredients
6 servings
- 1 lb fresh or frozen strawberries, hulled and halved (quartered if large)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- ¼ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Combine the strawberries, maple syrup, lemon juice, and salt in a medium saucepan over medium heat, stirring to coat the berries.
- 2
Cook, stirring occasionally, until the strawberries release their juices and begin to soften, about 5 minutes.
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