Carrageenan Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real strawberry flavor, this sauce is the kind of thing you'll want to drizzle over absolutely everything. Many store-bought fruit sauces and toppings sneak in thickeners and stabilizers — carrageenan being one of the most common — so making your own is genuinely the easiest way to stay clear of it. Here, fresh or frozen strawberries do all the heavy lifting, cooked down with maple syrup, lemon juice, and a pinch of salt until they're glossy and thick without a single additive in sight. The technique of crushing only half the berries is a small but brilliant move, giving you a sauce that's both silky and chunky in the best possible way. A touch of lemon zest and vanilla at the finish add a layer of warmth and brightness that takes it from simple to something special. Spoon it over pancakes, stir it into oatmeal, or serve it alongside a scoop of your favorite vegan ice cream — it works beautifully in just about any direction you take it.
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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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