Share this

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.

Serves: 3 cups
Print

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.

Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!

Subscribe