Brazil Nut 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 pantry staples. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the tartness of fresh lemon juice, while a pinch of salt keeps everything balanced and alive. The technique of crushing only half the berries is the secret here — you get a luscious, thick sauce with satisfying chunks of fruit still intact, rather than a flat, uniform purée. A touch of lemon zest and vanilla stirred in at the end lifts the whole thing into something that tastes genuinely special. Store-bought fruit sauces and toppings can be a minefield of hidden additives and shared-facility warnings, so making your own means you know exactly what's in every spoonful. Spoon it warm over pancakes, swirl it into oatmeal, or let it cool and layer it into a parfait — it's endlessly versatile and keeps well in the fridge for whenever the craving strikes.
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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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