Paleo 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. It skips refined sugar entirely, relying on maple syrup to bring just the right touch of sweetness while letting the berries stay front and center. A squeeze of lemon juice and a pinch of salt sharpen the flavor beautifully, and the optional lemon zest and vanilla take it somewhere almost luxurious. The technique is simple but smart — crushing only half the berries gives you a sauce with body and texture rather than a flat, uniform purée. It thickens naturally on the stovetop with no thickeners or additives, which means every ingredient pulling its weight is something you can actually pronounce. Drizzle it over coconut yogurt, grilled fruit, or anything else that could use a hit of summer. Make a batch, let it cool, and keep it in the fridge for the week ahead — it disappears fast.
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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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