Capsaicin Free Vegan Strawberry Sauce
Bright, jammy, and bursting with fresh berry flavor, this strawberry sauce is the kind of thing you'll want to drizzle over absolutely everything. It comes together in a single saucepan with just a handful of wholesome ingredients — ripe strawberries, maple syrup, a squeeze of lemon, and a pinch of salt — making it completely plant-based without any compromise on taste. The technique of crushing half the berries while leaving the rest in larger pieces gives you a sauce that's both silky and satisfyingly chunky at the same time. For anyone avoiding capsaicin, this is a genuinely worry-free recipe — there's nothing hidden here, no spice blends, no mystery seasonings, just clean, sweet fruit. The lemon zest and vanilla are optional finishing touches, but they add a lovely depth that makes the sauce feel a little more special. Serve it warm over pancakes, stir it into oatmeal, or let it cool and spoon it over dairy-free ice cream — honestly, the possibilities are endless.
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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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