Yummy strawberry sauce to serve over vegan cheesecake, waffles, pancakes or sponge cake.
1 lb fresh strawberries, thickly sliced
1/3 cup granulated sugar
Juice and zest from 1/2 lemon
2 tsp cornstarch
2 Tbsp water
1. In a medium saucepan over medium heat, add strawberries, sugar, lemon zest and lemon juice to a simmer. Continue to cook, stirring occasionally for 12 to 15 minutes, smashing some of the strawberries with a wooden spatula.
2. Wisk together cornstarch with 2 Tbsp water then stir into strawberries. Continue to cook another 2 to 3 minutes until thickened.
3. Remove from heat and let cool to room temperature then refrigerate. Strawberry sauce will thicken in refrigerator.