Eggless 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. 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 half the berries while leaving the rest in larger pieces gives you a sauce that's thick and luscious but still has beautiful, rustic chunks of fruit throughout. Maple syrup does double duty here, adding natural sweetness while keeping the whole thing completely free of eggs and animal products — no substitutions needed, no corners cut. A touch of lemon zest and vanilla extract (if you're using them) round out the flavor in a way that tastes far more complex than the ingredient list suggests. Serve it warm over pancakes or waffles, spoon it onto dairy-free ice cream, or let it cool and swirl it into yogurt — honestly, the possibilities are endless.
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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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