Nightshade Free Vegan Strawberry Sauce
Bright, jammy, and deeply fruity, this strawberry sauce is the kind of thing you'll want to spoon over absolutely everything. It comes together in a single saucepan with just a handful of clean ingredients — fresh or frozen strawberries, maple syrup, lemon juice, and a pinch of salt — making it as fuss-free as it is delicious. The technique of crushing half the berries mid-cook gives you the best of both worlds: a silky, thickened base with satisfying chunks of fruit throughout. A touch of lemon zest and vanilla stirred in at the end adds a layer of warmth and brightness that really elevates the whole thing. Since nightshade sensitivities can make store-bought sauces and condiments a minefield of unexpected ingredients, having a go-to recipe this simple is genuinely useful. Serve it warm over pancakes or oatmeal, or let it cool and swirl it into yogurt — it keeps beautifully in the fridge and works in more ways than you'd expect.
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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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