Vegan Caramel Sauce
on Nov 16, 2021, Updated Aug 16, 2024
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Make this creamy, decadent vegan caramel sauce in minutes with just 5 simple ingredients. It’s easy, versatile and so delicious!
It’s made by heating sugar, coconut cream and almond butter until you have the perfect rich, gooey, sweet and sticky sauce.
If you’re looking for the perfect topping for pancakes, crepes, brownies, lattes, ice cream, dipping fruit or any other use you can think of, this is it!
For a sugar-free “caramel”, check out How to Make Date Paste. Add a little coconut milk or almond butter when you blend the recipe. This caramel sauce can be used on this Vegan French Toast Casserole, Vegan Monkey Bread, Vegan Apple Cake, Healthy Baked Pears with Cinnamon, for sweetening or anywhere else you’d enjoy caramel.
Recipe Features
- Vegan (dairy-free & egg-free), gluten-free, nut-free (contains coconut).
- Thick, creamy, rich and perfectly sweet and caramel-y!
- Ready in under 10 minutes.
- No butter, heavy cream or candy thermometer needed.
- Perfect for the holiday season. Stash in the fridge to take all holiday desserts to the next level.
Ingredients
- Sugar: I like this recipe best with coconut sugar. Coconut sugar has a natural caramel flavour and the perfect colour for making vegan caramel. You can also use cane sugar, date sugar or brown sugar.
- Coconut Cream: I like to use store-bought coconut cream for this recipe but if you can’t find any, you can make your own using can of full-fat coconut milk.
- Almond Butter: This can be swapped for tahini for a nut-free recipe. Peanut butter and cashew butter also work well.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Instructions
Add all of the ingredients to a medium saucepan on the stovetop and heat over medium-low heat.
Bring the mixture to a light simmer and cook for 5 minutes, stirring constantly, until the everything is full combined and the caramel is golden in colour and starting to thicken.
The caramel will be on the thinner side at this point but will thicken considerable after storing in the fridge. If you’d like thicker caramel right away, stir in 1 tbsp cornstarch or arrowroot powder.
How to Use It
There are so many delicious ways to use this amazing caramel sauce! Try it with:
- With your favourite non-dairy vanilla ice cream.
- Drizzled over Banana Ice Cream.
- With any pancakes like these Gluten-Free Vegan Carrot Cake Pancakes or Vegan Pumpkin Pancakes.
- Drizzled over Vegan Monkey Bread or Vegan Bread Pudding.
- To make a homemade caramel latte.
- Drizzled over sliced apples or berries.
- To sweeten smoothies or oatmeal.
- As a topping for No-Bake Vegan Chocolate Cheesecake or other baked goods like Vegan Avocado Brownies or Vegan Pecan Pie Bars.
Storing
- Carmel sauce can be stored in an airtight container in the fridge for up to 5 days.
- The sauce will thicken considerably when cooled.
- Enjoy as is or if you like, thin by reheating in the microwave or placing the jar in a pan of hot water until warmed through.
- It can also be frozen in a freezer-safe container or in an ice cube tray before transferring the cubes to a freezer bag or container. Thaw at room temperature or in the fridge.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Caramel Sauce
Ingredients
- 1 cup cane or coconut sugar, 200 g
- 1 cup coconut cream, 250 mL
- 3 tablespoons almond butter, 45 g
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt, or more as desired
Instructions
- Add everything to a small saucepan on the stovetop and start heating over medium heat. Bring to a light simmer and cook for 5 minutes, constantly stirring until it's fully combined, bubbly and golden. Be careful to overheat and burn the caramel.
- Transfer to a storage container and wash the pot right away.
- The caramel can be used immediately or stored. It will thicken considerably after it chills in the fridge.
