Cashew Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce is the kind of thing you'll want to drizzle over absolutely everything. Fresh or frozen strawberries simmer down with maple syrup, lemon juice, and a pinch of salt until they transform into a glossy, spoonable sauce that tastes like summer in a pan. Crushing half the berries mid-cook gives you the best of both worlds — a silky base with tender, juicy chunks throughout. A touch of lemon zest and vanilla stirred in at the end adds a subtle brightness that makes the whole thing feel a little more special. Tree nut allergies can make store-bought fruit sauces and toppings surprisingly tricky, since they're often produced in facilities that handle a wide range of nuts — but this one is made entirely from straightforward pantry staples with no hidden surprises. Serve it warm over pancakes, waffles, or nice cream, or let it cool and spoon it over yogurt or dessert. It keeps beautifully in the fridge, making it just as useful on a Tuesday morning as it is for a weekend brunch spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!