Gelatin Free 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 — pancakes, ice cream, cheesecake, yogurt, you name it. Many store-bought fruit sauces and toppings sneak in gelatin as a thickener, which makes them off-limits for anyone avoiding animal-derived ingredients, but this one gets its luscious, spoonable consistency entirely from the fruit itself. The trick is gently crushing about half the berries mid-cook while leaving the rest in bigger pieces, giving you a sauce that's thick and glossy without any additives. Maple syrup brings a gentle, rounded sweetness that plays beautifully with the lemon juice, and a pinch of salt ties everything together in a way that makes the strawberry flavor pop. Optional lemon zest and vanilla add a little extra depth if you want to take it up a notch. It works equally well served warm straight from the pan or chilled and drizzled over something cold — and it keeps in the fridge for easy use throughout the week.
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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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