This vegan caramel sauce is a game-changer! With only three simple ingredients, you will have a rich and velvety caramel sauce in no time. Perfect to satisfy your sweet tooth!
Why This Recipe Works
Caramel sauce often contains dairy cream, butter, or milk, but it’s so easy to make a vegan version. You won’t believe this vegan caramel sauce is completely dairy-free! It’s so creamy, velvety, rich, and full of flavor. It comes together in just 10 minutes.
Plus, the recipe couldn’t be much simpler and you need only three ingredients – creamy canned coconut milk, brown sugar, and vegan butter. And all you need to make it is a saucepan and a bit of patience. The recipe is unbelievably simple.
Just combine all ingredients in a small saucepan and wait until a bubbly and stretchy vegan caramel sauce forms. The canned coconut milk gives it a luxurious creaminess while the brown sugar adds that deep, caramelized flavor that everyone loves.
And the recipe is super versatile and you can use it in so many ways. Drizzle it over your favorite vegan ice cream, enjoy it with cake, or dip apple slices in it for a classic treat. You could also pour it over warm pancakes or even stir it into your morning coffee for a special treat. And it’s also amazing with my vegan apple pie.
It’s way better than store-bought caramel sauce as it’s much fresher and richer. So grab your ingredients and get stirring. Your sweet tooth will thank you!
Ingredients & Substitutions
- Coconut Milk – canned full-fat coconut milk. Only use the thick, white part.
- Brown Sugar – you could also replace it with white sugar.
- Vegan Butter
- Sea Salt – optional, for salted caramel.
How To Make This Recipe
1. Step: Heat a small saucepan over medium heat. Then add the brown sugar.
2. Step: Stir for about 1 minute until the sugar begins to caramelize.
3. Step: Then add the coconut milk (only use the thick, white part) and the vegan butter. Also add the sea salt if using. Stir to combine.
4. Step: Bring to a boil, then turn the heat down to low. Let it simmer for 5-10 minutes until is has thickened into a stretchy sauce.
5. Step: Transfer the vegan caramel sauce to a glass jar with a lid.
6. Step: Drizzle over vegan ice cream or pancakes or serve with sliced apples.
Tips & Tricks
- Make sure to only use the white, thick part of the coconut milk. The recipe does not work with coconut milk that comes in a carton (like almond milk) or coconut water as it is too thin.
- The recipe is very flexible. You can easily double or half the recipe.
Storing
Stored in a glass jar or airtight container, the caramel sauce will last in the fridge up to 7 days.
Freezing
You can freeze it for 1-2 months in a freezer safe container. Make sure to let it cool down completely before freezing it.
Possible Add-Ins
For a vanilla version, add one teaspoon of vanilla extract or scrape a vanilla bean.
Are you a chocolate fan? Then add a bit of chopped dark chocolate together with the coconut milk.
For salted caramel, add 1 teaspoon of sea salt.
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Vegan Caramel Sauce
Equipment
- 1 saucepan
- 1 wooden spoon
- 1 glass jar
Ingredients
- 3/4 cup brown sugar
- 1 cup full-fat coconut milk (only use the thick, white part)
- 2 tablespoons vegan butter
- 1/4-1/2 teaspoon sea salt
Instructions
- Heat a small saucepan over medium heat. Then add the brown sugar.
- Stir for about 1 minute until the sugar begins to caramelize.
- Then add the coconut milk (only use the thick, white part) and the vegan butter. Also add the sea salt if using. Stir to combine.
- Bring to a boil, then turn the heat down to low. Let it simmer for 5-10 minutes until is has thickened into a stretchy sauce.
- Transfer the vegan caramel sauce to a glass jar with a lid.
- Drizzle over vegan ice cream or pancakes or serve with sliced apples.
Notes
- Make sure to use only the white, thick part of the coconut milk. The recipe does not work with coconut milk that comes in a carton (like almond milk) or coconut water as it is too thin.
- The recipe is very flexible. You can easily double or half the recipe.
- Stored in a glass jar or airtight container, the caramel sauce will last in the fridge up to 7 days.
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