Chicken Free Vegan Strawberry Sauce
Bright, jammy, and deeply fragrant, 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, lemon juice, and a pinch of salt until they transform into a glossy, spoonable sauce with real depth of flavor. Crushing about half the berries mid-cook is the move — it gives you a thick, saucy base while keeping some tender chunks for texture. A finishing touch of lemon zest and vanilla (if you're feeling it) lifts the whole thing and makes it taste like it came from a fancy brunch spot. Every ingredient here is entirely plant-based, so there's zero guesswork about what's in it — no hidden animal products, no label-reading required. Serve it warm over pancakes, waffles, or oatmeal, or let it cool and spoon it onto yogurt, ice cream, or a slice of pound cake. It keeps beautifully in the fridge, which means you're only one batch away from having a seriously good week of breakfasts and desserts.
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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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