Celery Free Vegan Strawberry Sauce
Bright, jammy, and deeply fruity, this strawberry sauce is the kind of thing you'll want to drizzle over absolutely everything. Fresh or frozen berries get cooked down with maple syrup and a squeeze of lemon until they transform into a glossy, spoonable sauce with just the right balance of sweet and tart. Crushing half the berries mid-cook gives you that perfect mix of silky texture and chunky fruit pieces, so it feels homemade in the best possible way. A touch of lemon zest and vanilla stirred in at the end adds a layer of warmth and brightness that really elevates the whole thing. It's completely plant-based, built from clean and simple ingredients, and free from any of the hidden additives you might find in store-bought fruit sauces. Serve it warm over pancakes, waffles, or nice cream, or let it cool and spoon it onto yogurt, oatmeal, or a slice of cake. This is one of those recipes you'll keep coming back to all season long.
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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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