Pescatarian Vegan Strawberry Sauce
Bright, jammy, and deeply fragrant, this strawberry sauce is the kind of thing you'll want to spoon over absolutely everything. Fresh or frozen berries simmer down with maple syrup, lemon juice, and a pinch of salt until they transform into a glossy, spoonable sauce with real depth of flavor. Crushing half the berries mid-cook is the secret move here — it gives you a sauce that's thick and rich but still has satisfying chunks of fruit throughout. A finishing touch of lemon zest and vanilla (if you're feeling it) lifts the whole thing into something that tastes genuinely special. It works beautifully over pancakes, waffles, ice cream, yogurt, or even a simple slice of cake. Since every ingredient is straightforward and plant-based, there's nothing to second-guess — just pure, honest fruit flavor from start to finish.
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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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