Mustard Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce is the kind of thing you'll want to drizzle over absolutely everything. Fresh or frozen strawberries simmer down with maple syrup, lemon juice, and a pinch of salt until they transform into a glossy, spoonable sauce that tastes like summer in a pan. Crushing half the berries mid-cook gives you the best of both worlds — a silky base with tender, juicy chunks throughout. A touch of lemon zest and vanilla stirred in at the end adds a subtle brightness that makes the whole thing feel a little more special. Store-bought fruit sauces and toppings can be surprisingly tricky to navigate, often hiding unexpected additives, but this one is made entirely from ingredients you can see and trust. It works beautifully warm over pancakes, waffles, or ice cream, and it keeps well in the fridge for whenever the craving hits.
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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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