Fish Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real berry flavor, this strawberry sauce is the kind of thing you'll want to spoon over absolutely everything. Fresh or frozen strawberries get cooked down with maple syrup, lemon juice, and a pinch of salt until they transform into a glossy, thick sauce with gorgeous chunks of fruit throughout. The trick of crushing only half the berries against the pan gives you the best of both worlds — a silky base with satisfying bites of softened strawberry. A touch of lemon zest and vanilla stirred in at the end adds a layer of warmth and brightness that takes it from simple to something special. Since every ingredient here is straightforwardly plant-based, there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking in. Serve it warm over pancakes or oatmeal, or let it cool and swirl it into yogurt, ice cream, or a slice of cake — 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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