Shellfish 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 on absolutely everything. Fresh or frozen strawberries get cooked down with maple syrup and a squeeze of lemon until they transform into a glossy, spoonable sauce with gorgeous texture — half the berries crushed for body, the rest left in soft, juicy pieces. The lemon zest and vanilla are optional, but they add a subtle depth that takes the whole thing from simple to genuinely special. Since every ingredient here is straightforwardly plant-based and free of any seafood-derived additives, there's nothing to second-guess on the label — just clean, wholesome pantry staples. It's equally at home spooned over pancakes, swirled into oatmeal, layered into a parfait, or served warm alongside a scoop of vanilla ice cream. The technique is low-effort and forgiving, making it a great recipe to keep in your back pocket whenever strawberries are looking good at the market or you've got a bag sitting in the freezer.
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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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