Pecan 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 with gorgeous texture — half the berries get gently crushed while the rest stay in tender chunks. A touch of lemon zest and vanilla can be stirred in at the end for a little extra depth, making it feel almost fancy with almost zero effort. Tree nut concerns are completely off the table here since every ingredient is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden additives. It's equally at home spooned over pancakes, stirred into oatmeal, layered into a parfait, or poured warm over a scoop of dairy-free ice cream. The whole thing comes together in one saucepan, and once you taste how much better homemade is, store-bought will feel like a distant memory.
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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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