Pineapple Sauce

A simple and delicious sauce for non-dairy ice cream or sorbet, this also makes a superb topping for fresh fruit, pancakes, and waffles.

Makes 3 cups

What You Need:

  • 1 20-ounce can crushed pineapple
  • 1/2 cup Sucanat
  • 1/2 cup filtered water

What You Do:

  1. In a small saucepan, combine all ingredients and cook over medium heat for 10 minutes.
  2. Process in a blender until smooth. Serve warm or chilled.

More Recipes

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
Read More »

Baked Vegan Eggplant & Zucchini Chips

When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »