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Vegan Caramel Sauce Recipe

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4 from 5 reviews

This rich and creamy Vegan Caramel Sauce is a delicious dairy-free alternative perfect for drizzling over pancakes, ice cream, cakes, or for making salted caramel treats. Made with coconut milk and brown sugar, it has a luscious texture and a perfectly balanced sweetness with a touch of sea salt.

  • Total Time: 25 minutes
  • Yield: 12 servings (approximately 1 cup of sauce)

Ingredients

Ingredients

  • 3/4 cup coconut sugar or cane sugar or brown sugar
  • 1 cup full fat coconut milk (use the thick white part from the can)
  • 1/4 teaspoon coarse sea salt
  • Optional: up to 3/4 teaspoon extra coarse sea salt for salted caramel

Instructions

  1. Heat the pot: Place a pot over medium-high heat to prepare for cooking the sugar.
  2. Heat sugar: Add the sugar to the pot and stir it around constantly for about 1 minute, allowing it to heat through but not burn.
  3. Add coconut milk and salt: Pour in the full fat coconut milk and sprinkle the coarse sea salt over the mixture. Stir thoroughly to combine all ingredients evenly.
  4. Simmer the mixture: Bring the mixture to a boil. Once boiling, reduce the heat to low-medium and let it simmer for about 15 minutes. Stir occasionally and watch as the caramel thickens and starts sticking to the back of your spoon or spatula.
  5. Add extra salt for salted caramel (optional): If you prefer a salted caramel flavor, stir in up to 3/4 teaspoon of additional sea salt at this stage.
  6. Cool the sauce: Remove the pan from heat and allow the caramel sauce to cool for about 10 minutes. This initial cooling will help it thicken slightly before refrigeration.
  7. Transfer and refrigerate: Pour the sauce into a jar with a lid. Cover it tightly and place it in the fridge for at least two hours. The caramel will thicken significantly when chilled.
  8. Serve: Once cooled, the vegan caramel sauce can be poured over pancakes, ice cream, cakes, or used in desserts like Salted Caramel Pretzel Bark. Enjoy this luscious, dairy-free treat!

Notes

  • The thickness of the caramel will increase as it cools and chills, so don’t be alarmed if it seems thin while still warm.
  • Use full fat coconut milk from a can for the best creamy texture.
  • You can substitute coconut sugar with brown sugar or cane sugar, but coconut sugar gives a deeper flavor.
  • Store the sauce in the refrigerator in a sealed jar for up to 2 weeks.
  • Reheat gently before use if the sauce becomes too thick to pour.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-caramel-sauce-recipe/