Eosinophilic Esophagitis Friendly Vegan Strawberry Sauce
Bright, jammy, and bursting with real strawberry flavor, this sauce is the kind of thing you'll want to spoon over everything. It comes together in a single saucepan with just a handful of clean ingredients — fresh or frozen strawberries, maple syrup, lemon juice, and a pinch of salt — making it incredibly easy to control exactly what goes into it. For anyone managing eosinophilic esophagitis, that kind of ingredient transparency is everything, since so many store-bought fruit sauces and toppings sneak in additives, thickeners, or allergens that can be hard to track down on a label. The technique here is simple but smart: you crush about half the berries while cooking to build a thick, glossy base, while the rest stay in soft, tender pieces for a satisfying texture. Maple syrup adds gentle sweetness without refined sugar, and a splash of lemon juice keeps the whole thing tasting fresh and vibrant. Serve it warm over safe waffles or pancakes, stir it into a bowl of rice, or let it cool and refrigerate it for the week ahead — it's as versatile as it is delicious.
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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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