A solid way to enjoy berries during the cooler months without resorting to the imported or under ripe watery ones. Serve over Cashewmilk Yogurt with granola or nuts for crunch.


  • 2 ½ cups frozen strawberries
  • 3 tablespoons maple syrup
  • ½ cup water
  • 1 vanilla bean, seeds scraped
  • Forager Project Unsweetened Plain Cashewmilk Yogurt
  • Granola or nuts for topping


Combine the strawberries, maple syrup, water, and vanilla bean (seeds plus the pod) in a pan over medium heat, stirring often, for about fifteen minutes until the fruit breaks down and the liquid starts to thicken and reduce.

Remove from the heat and allow to cool, then remove the vanilla bean pod.

To serve, spoon over Forager Project Unsweetened Plain Cashewmilk Yogurt and top with granola or nuts for a crunch.

Strawberry Compote


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