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    You are at:Home»Dairy-Free Recipes»Homemade Vegan Strawberry Sauce by Chef Mark Reinfeld

    Homemade Vegan Strawberry Sauce by Chef Mark Reinfeld

    1
    By Alisa Fleming on February 6, 2022 Dairy-Free Recipes, Sauces

    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.

    https://www.godairyfree.org/recipes/vegan-strawberry-basil-creamsicles

    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
     
    Print
    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
    1. 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.
    2. 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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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