Vegan Strawberry Sauce
Bright, jammy, and bursting with real berry flavor, this strawberry sauce comes together in one saucepan with just a handful of pantry staples. Maple syrup stands in beautifully for honey, giving the sauce a gentle, rounded sweetness that lets the strawberries stay front and center. A splash of lemon juice sharpens everything up, and the optional zest and vanilla add a little extra depth if you want to take it somewhere special. The technique of crushing only half the berries is the secret here — you get a silky, spoonable sauce with satisfying chunks of fruit still holding their shape. It thickens naturally on the stovetop in about fifteen minutes, no cornstarch or gelatin required. Make a batch and you've got six servings ready to drizzle over pancakes, stir into oatmeal, spoon onto dairy-free ice cream, or layer into a weekend dessert. It keeps well in the fridge, so it's the kind of thing worth making ahead.
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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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