Vegan Caramel Sauce
This easy caramel sauce is made with natural ingredients, resulting in a creamy, thick, and dreamy vegan treat. Perfect for drizzling over ice cream, cheesecakes, or apple crisp, and it can also be stirred into coffee for an extra special morning boost.
Price per Serving
Instructions
- 1
Heat a pot over medium-high heat.
- 2
Add the coconut or cane or brown sugar (0.75 cup) and stir around the pot for about 1 minute to heat through.
- 3
Add the full fat coconut milk (1 cup) and coarse sea salt (0.25 teaspoon) and stir to combine.
- 4
Bring to a boil. Reduce to a simmer at low-medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon.
- 5
You can stir in up to coarse sea salt (0.75 teaspoon) at this point if you want salted caramel.
- 6
Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid.
- 7
Cover jar, and place in fridge to cool further for at least two hours. The sauce WILL thicken up much more upon cooling and also upon placing in the fridge, even if it doesn't look very thick after removing from the stove.
- 8
To use, simply remove from fridge and pour over anything you want. Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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