Peanut Free Vegan Strawberry Sauce
Bright, jammy, and deeply fruity, this strawberry sauce is the kind of thing you'll want to drizzle on absolutely everything. Fresh or frozen berries get simmered down with maple syrup, lemon juice, and a pinch of salt until they collapse into a glossy, spoonable sauce with just enough texture from the larger berry pieces left intact. The lemon zest and vanilla extract are optional, but they add a subtle complexity that takes it from simple to genuinely special. Store-bought fruit sauces and toppings can be surprisingly tricky to navigate — shared lines and unexpected additives make label-reading a chore — so making your own from scratch is a satisfying solution. Every ingredient here is straightforward and plant-based, so you know exactly what's going into the pot. Serve it warm over pancakes, waffles, or ice cream, or let it cool and spoon it onto yogurt or oatmeal throughout the week. It keeps beautifully in the fridge and somehow tastes even better the next day.
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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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