Yeast Free Vegan Strawberry Sauce
Bright, jammy, and bursting with real fruit flavor, this strawberry sauce comes together in a single saucepan with just a handful of clean ingredients. Maple syrup does the sweetening here instead of refined sugar, and a squeeze of lemon juice keeps everything tasting fresh and vibrant rather than cloying. Many store-bought fruit sauces and toppings sneak in additives or fermented ingredients that can be a problem for anyone avoiding yeast, so making your own is genuinely the smarter move. The technique is simple but satisfying — you crush about half the berries as they cook, which gives you a sauce that's thick and textured rather than thin and watery. Optional lemon zest and vanilla extract round out the flavor beautifully if you have them on hand, though the sauce is completely delicious without them. Serve it warm over pancakes, waffles, or a bowl of oatmeal, or let it cool and spoon it over dairy-free ice cream for an easy dessert that feels a little special.
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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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