Vegan Strawberry Sauce Recipe by Chef Mark Reinfeld

This simple yet elevated recipe for vegan strawberry sauce was originally shared with us by chef Mark Reinfeld, author of Vegan World Fusion Cuisine, and several other plant-based cookbooks. Today, we’re giving this recipe post a big update! He created it to serve over vegan cheesecake, but it’s delicious on dairy-free ice cream, too. Mark adds his own special touch to this simple recipe with a few unique ingredients. He also leaves chopped strawberries throughout and avoids thickeners, to let the fruit flavors shine. He says this recipe works well or making other fruit sauces.

Special Diet Notes: Vegan Strawberry Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.

Fresh Vegan Strawberry Sauce

Prep time

4 mins

Cook time

8 mins

Total time

12 mins

A splash of mirin adds umami to this fresh fruit sauce. Mirin is a Japanese sweet rice wine that's intended for cooking. It's often sold in the Asian food section of supermarkets.

Author: Mark Reinfeld

Recipe type: Dessert

Cuisine: American

Serves: 4 servings (about 1 cup)

Ingredients

1 cup chopped strawberries
7 tablespoons (scant ½ cup) water
1 tablespoon agave nectar
1 teaspoon mirin
½ teaspoon minced mint leaves (optional)
Pinch cardamom
Pinch cinnamon

Instructions

Place the strawberries and water in a small sauté pan and heat over low heat until the strawberries start to break apart, approximately 8 minutes, stirring occasionally.
Add the sweetener, mirin, mint (if using), cardamom, and cinnamon, and stir to combine.

Notes

Variations: Experiment with different fruits such as blueberries or mango. A small amount of coconut, soy or rice milk may be added or creaminess. You can also vary the type of sweetener you use to create different flavors. I've used maple syrup, brown rice syrup, and sucanat (unrefined whole cane sugar).

Nutrition Information

Serving size: ¼ recipe Calories: 29 Fat: .1g Saturated fat: 0g Carbohydrates: 7.4g Sugar: 5.8g Sodium: 11mg Fiber: 1g Protein: .2g