12/28/20

Vegan Caramel Sauce

An eat-it-by-the-spoonful Vegan Caramel Sauce, that takes just 5 minutes to make!




Can you really make a homemade Vegan Caramel Sauce without dairy, that only uses 5 ingredients, in just 5 minutes? Yes you can!

This delectable Vegan Caramel Sauce can be enjoyed just like one made with regular dairy. Drizzle it over dairy-free ice cream, as a dip for apple slices, poured over waffles, or eaten directly from the jar with a spoon.




Vegan Caramel Sauce contains no coconut milk, is gluten and soy free, and taste amazingly like traditional caramel sauce.


Printed recipe

Vegan Caramel Sauce

Ingredients

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup cashew milk (may substitute with your favorite dairy-free milk)
1/2 stick (4 tablespoons) vegan butter
Pinch of sea salt (optional)
1/4 teaspoon vanilla 

Directions

Stir together sugars, cashew milk, vegan butter, and salt if using, in a medium saucepan over medium heat.
Stir frequently while cooking, until sugars have completely dissolved and mixture is bubbly and thickened. (5 minutes once mixture starts to simmer) 
Stir in vanilla and allow to cool before serving. (Caramel sauce will thicken as it cools.)

Makes 1/2 pint


NOTES:

  • Refrigerate leftovers in an air-tight container for up to 1 week. 
  • The caramel sauce will thicken once cooled. To reach a more pour-able consistency again, just reheat in a small saucepan over low heat.
  • Make sure the vegan butter you use, is one you like the taste of. The butter does affect the flavor of the caramel.  


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