This vegan caramel sauce is rich, creamy, and perfect for drizzling over desserts, stirring into drinks, or enjoying by the spoonful!
Yield: 1 Cup
Ingredients
- 1 cup canned coconut milk (full-fat)
- 3/4 cup vegan brown sugar
- 2 tbsp vegan butter (or coconut oil)
- 1 tsp vanilla extract
- 1/4 tsp salt (or more to taste, for salted caramel)
Instructions
Step 1: Combine Ingredients
- In a medium saucepan, combine the coconut milk, brown sugar, white sugar, and vegan butter.
- Place the pan over medium heat and stir the mixture until the sugar dissolves and the ingredients are well combined.
Step 2: Cook the Caramel
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer.
- Stir frequently to prevent burning, and cook for about 10–15 minutes, or until the sauce thickens and darkens slightly.
Step 3: Finish the Sauce
- Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Let the caramel cool slightly—it will thicken more as it cools.
Tips
- Consistency: For a thicker caramel, cook for an additional 2–3 minutes. For a thinner sauce, remove from heat sooner.
- Storage: Store the caramel in an airtight jar in the refrigerator for up to 2 weeks. Reheat gently before using.
- Flavor Variations:
- Add a pinch of cinnamon for a spiced caramel.
- Stir in 1 tsp espresso powder for a coffee-flavored caramel.
This vegan caramel sauce is perfect for topping ice cream, drizzling over cakes, or stirring into hot drinks!
