Breastfeeding Friendly Vegan Strawberry Sauce
Bright, jammy, and bursting with real strawberry flavor, this sauce is the kind of thing you'll want to drizzle on absolutely everything. Fresh or frozen strawberries simmer down with maple syrup, lemon juice, and a pinch of salt until they're thick, glossy, and deeply fragrant — no refined sugar, no artificial anything. The technique of crushing half the berries while leaving the rest in larger pieces gives you a sauce with beautiful texture, somewhere between a smooth coulis and a chunky compote. A splash of vanilla and a little lemon zest stirred in at the end round out the flavor in the best way. For anyone paying close attention to what goes into their body right now, it's reassuring to work with a short, recognizable ingredient list where you control every single thing in the pot. Spoon it over oatmeal, yogurt, pancakes, or ice cream — warm or chilled, it holds up beautifully in the fridge and tastes like you put in way more effort than you actually did.
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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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