Vegan Caramel Sauce

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!

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 5

Servings servings

Calories 112kcal

Author Sina

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.

Nutrition