Rice Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real berry flavor, this strawberry sauce comes together in a single saucepan with just a handful of wholesome ingredients. Maple syrup stands in for refined sugar, lending a gentle depth that pairs beautifully with the natural sweetness of the fruit. A squeeze of lemon juice and a pinch of salt keep things balanced and vibrant, while optional lemon zest and vanilla add a little extra dimension if you want to go all out. The technique is simple but smart — crushing about half the berries mid-cook gives you a sauce that's thick and luscious while still having satisfying chunks throughout. It thickens naturally as it reduces, so there's no starch or thickener needed, which makes it a clean, grain-free option that works for a wide range of dietary needs. Serve it warm over pancakes or waffles, spoon it onto coconut yogurt, or let it cool and swirl it into a smoothie bowl. It keeps well in the fridge, so making a batch ahead is absolutely worth it.
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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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