Lupin Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce comes together in a single saucepan with just a handful of clean, plant-based ingredients. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the tartness of fresh lemon juice, while a pinch of salt keeps everything balanced and alive. The technique of crushing only half the berries is the secret here — you get a luscious, thickened base with satisfying chunks of fruit throughout, rather than a flat, uniform purée. For anyone navigating lupin sensitivities, this kind of recipe is a genuine relief: no flour, no legume-based thickeners, no hidden additives — just strawberries doing exactly what they do best. It works warm over pancakes or waffles, spooned onto dairy-free ice cream, or stirred into oatmeal, and it stores beautifully in the fridge for days. Simple, versatile, and completely unfussy — this is the kind of sauce that earns a permanent spot in your weekly rotation.
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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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