Vegan Caramel Sauce

Vegan Caramel Sauce is a rich, velvety, and smooth topping made with just two simple ingredients. Furthermore, the decadent sauce captures traditional caramel‘s deep, buttery sweetness with a hint of nuttiness from the plant-based ingredients.

It’s perfect for drizzling over Sourdough Hawaiian Cinnamon Rolls, desserts, stirring into coffee, or enjoying by the spoonful. Creamy and indulgent, it delivers all the decadence of classic caramel while being fully dairy-free and suitable for vegans.

Vegan Caramel Sauce Ingredients

• Unsweetened Coconut Milk
• Dark or Light Brown Sugar

Creating the Vegan Caramel Sauce

1. In an All-Clad Nonstick Pot, combine the coconut milk and brown sugar.
2. Next, heat the pot over medium-high heat.
3. Then, stir the coconut milk and brown sugar, consistently, until the coconut milk and brown sugar becomes smooth.
4. Next, once the mixture begins to froth and bubble, reduce the heat to a simmer for 10 minutes.
5. Then, stir the mixture every once in a while to ensure it doesn’t burn.
6. Finally, after 10 minutes, turn the heat off; the sauce is ready!

Combine the Coconut Milk and Brown Sugar

Heat Until Bubbly and Frothy

The Vegan Caramel Sauce is Ready!

Serving and Storing the Vegan Caramel Sauce

The amazing thing about this sauce is once it’s cooked, you can use it immediately! However, if you want to store it, I’d recommend pouring it into a glass jar and then letting it cool for about 30 minutes.

If you store the Caramel Sauce, it will keep in the refrigerator for up to 1 week. To use it after refrigerating, I’d recommend giving it a hearty stir. You can also reheat it in the microwave.

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Vegan Caramel Sauce

Yield: 1 Quart

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

Vegan Caramel Sauce is a rich, velvety, smooth topping made with just two ingredients!

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Ingredients

• 1 can Unsweetened Coconut Milk
• 3/4 c. Dark or Light Brown Sugar

Instructions

Creating the Vegan Caramel Sauce

1. In an All-Clad Nonstick Pot, combine the coconut milk and brown sugar.
2. Next, heat the pot over medium-high heat.
3. Then, stir the coconut milk and brown sugar, consistently, until the coconut milk and brown sugar becomes smooth.
4. Next, once the mixture begins to froth and bubble, reduce the heat to a simmer for 10 minutes.
5. Then, stir the mixture every once in a while to ensure it doesn't burn.
6. Finally, after 10 minutes, turn the heat off.

Cooling and Storing the Vegan Caramel Sauce

The amazing thing about this sauce is once it's cooked, you can use it immediately! However, if you want to store it, I'd recommend pouring it into a glass jar and then letting it cool for about 30 minutes.

If you store the Caramel Sauce, it will keep in the refrigerator for up to 1 week. To use it after refrigerating, I'd recommend giving it a hearty stir. You can also reheat it in the microwave.

Notes

Variations

Do you love salted caramel sauce? If you do, you can create it with this recipe, too! Simply add a large pinch of sea salt once you've turned the heat off, stir, and enjoy!

Looking for a bigger depth of flavor? Add one teaspoon of Mexican Vanilla into the sauce once the heat is off. (Note: If you add vanilla into caramel sauce that is still over heat, it will curdle it and break the sauce...NOT what you want).