Dairy 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. It comes together in a single saucepan with just a handful of wholesome ingredients — fresh or frozen strawberries, maple syrup, a squeeze of lemon, and a pinch of salt. The technique of crushing only half the berries is the secret weapon here, giving you a sauce that's thick and glossy but still has satisfying chunks of fruit throughout. Maple syrup steps in as the sweetener, keeping things completely plant-based without sacrificing any of that rich, syrupy depth you'd expect. A touch of lemon zest and vanilla at the end add a layer of warmth and brightness that takes it from simple to genuinely special. Store-bought strawberry sauces and toppings often sneak in cream, butter, or other dairy derivatives, so making your own means you know exactly what's in the jar. Spoon it over pancakes, stir it into oatmeal, or serve it alongside a dairy-free dessert — 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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