Low Iodine Vegan Strawberry Sauce
Bright, jammy, and bursting with fresh berry flavor, this strawberry sauce is the kind of simple recipe that makes everything it touches taste more special. Managing iodine intake often means scrutinizing packaged sauces and store-bought toppings for additives, dairy, and mystery ingredients — this one sidesteps all of that with a short, clean list you can feel confident about. Fresh or frozen strawberries cook down with maple syrup and a squeeze of lemon into something deeply fruity and naturally sweet, with no dairy, no processed thickeners, and nothing to second-guess. The technique of crushing half the berries while leaving the rest in larger pieces gives you a sauce with real body and texture — not too thin, not too stiff. A hint of vanilla and lemon zest (both optional but worth it) round out the flavor without adding anything problematic. Serve it warm over pancakes or oatmeal, spoon it onto a bowl of fruit, or let it cool and refrigerate it for the week ahead.
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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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