Vegan Caramel Sauce is a no-fuss, dairy-free, and deliciously thick recipe that is perfect for pouring over ice cream, making vegan desserts, or sweetening your coffee!
With just 5 ingredients and a few minutes on the stove, you'll be amazed by this creamy vegan caramel that you've created from scratch.
Why This Vegan Caramel Sauce Recipe is So Good
- It's dairy-free but perfectly creamy! Instead of the heavy cream usually used to make caramel sauce, this recipe uses full-fat coconut milk. It's amazing how coconut cream and milk can give such a luscious texture!
- Caramel is easy to make from scratch with this simple recipe. You need one saucepan, a whisk, and 5 ingredients. The recipe below will show you exactly how to make vegan caramel on the stove in just a few minutes!
- Unlike store-bought caramel, this dairy-free caramel sauce is also gluten-free, nut-free, and made without any additives or food dyes.
Tips and Tricks for Making Vegan Caramel
- You can store the caramel in the fridge for up to five days after making it, but it's best when you enjoy it right away. Homemade caramel can get gritty after refrigeration.
- A candy thermometer is super helpful when making this recipe, especially if you're not already a pro at cooking caramel! Cook the sugar mixture until it reaches the soft ball stage or 235°F.
- Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.
What To Do With Vegan Caramel
Aside from the obvious applications of vegan ice cream sundaes and dipping apple slices, this delicious vegan caramel sauce is a delicious addition to many of your favorite vegan desserts!
Drizzle a little (or a lot) of vegan caramel on Vegan Rice Krispie Treats, Vegan Apple Crisp, Apple Snicker Salad, or a microwaved Vegan Mug Brownie.
Turn your morning oat milk latte into a caramel oat milk latte by drizzling a bit of this into the mug. You can also easily stir homemade caramel into your favorite cold brew coffee for an afternoon treat!
I saw this recipe for caramel apple cookies that I have to try this fall!
More Sweet Treats and Toppings
- Apple Compote
- Pumpkin Whipped Cream
- Chocolate Covered Pickles
- Vegan Biscotti
- Microwave Caramel Sauce
- Vegan Panna Cotta
- Cashew Brittle
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Vegan Caramel
Equipment
- small saucepan
Ingredients
- 1 cup light brown sugar
- ½ cup full fat coconut milk well stirred and divided
- 2 tablespoons dairy free butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
Instructions
- Place the light brown sugar and coconut milk in a large saucepan set over medium heat. Cook, stirring occasionally, until the sugar has melted completely.
- Bring the caramel to a boil and cook until the temperature reaches the “soft ball” stage (235F). This should take 5-7 minutes, but I highly recommend using a candy thermometer to ensure it’s the right temperature!
- Remove the pan from the heat and add the butter, vanilla and sea salt. Whisk to combine. Pour the vegan caramel into a jar or bowl.
- Enjoy immediately. This caramel is best enjoyed fresh as it will become gritty when reheated. It can be stored in the fridge for up to 5 days and reheated in 10 second intervals in the microwave until warm.
Notes
- You can store the caramel in the fridge for up to five days after making it, but it's best when you enjoy it right away. Homemade caramel can get gritty after refrigeration.
- A candy thermometer is super helpful when making this recipe, especially if you're not already a pro at cooking caramel! Cook the sugar mixture until it reaches the soft ball stage, or 235°F.
- Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.
