Nitrate & Nitrite 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, yogurt, oatmeal, you name it. It comes together in a single saucepan with just a handful of clean, whole ingredients: fresh or frozen strawberries, maple syrup, lemon juice, and a pinch of salt. No artificial preservatives, no cured-meat-style additives, no mystery ingredients hiding in the label — just fruit cooked down the old-fashioned way. The technique of crushing half the berries while leaving the rest in larger pieces gives you a sauce that's both thick and textured, not a flat, uniform purée. A finish of lemon zest and vanilla (if you're feeling it) adds a little brightness and warmth that makes the whole thing taste genuinely special. It works equally well served warm straight from the pan or chilled and spooned from the fridge all week long.
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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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