This Vegan Caramel Sauce is made with only 3 ingredients! Healthier, all natural ingredients, and goes perfectly with everything you pour it over!!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
The Christmas season means many things. Several viewings of Elf. Lots of eggnog and hot chocolate drinking beside the Christmas tree. Most prevalent it seems, is the lots of sweets – and I mean lots. ‘Tis the season for overindulging in sweet things! So when you feel like you’re in need of a sweet craving this holiday (you will), make this Vegan Caramel Sauce.
Easy, creamy, thick and dreamy. Also? All natural ingredients, way healthier than store-bought caramel, and so incredibly easy to make, you’ll definitely make it more than once.
So, what exactly is this Vegan Caramel Sauce made up of? All natural sugar of your choice. That can be coconut sugar, cane sugar, organic brown sugar, sucanat, date sugar. Honestly, the possibility are endless. This recipe is so customisable that it’ll fit your every needs.
Next on this list is the coconut milk. Yes, I said coconut milk friends. It helps to get the caramel thick and creamy, while keeping it vegan. There are a million amazing things to say about coconut milk but I’ll stick to one for right now: perfect heavy cream substitute.
Lastly, sea salt. It’s that pinch that helps to elevate all of the previous ingredients. I added only a ¼ teaspoon, but feel free to add up to ¾ teaspoon of sea salt if you desire a salted caramel. Salted caramel really is the best. I wanted to keep mine neutral so that you could alter it to your liking.
YOUR QUESTIONS ANSWERED
Q: Can I add anything else to my caramel sauce?
A: Yes! You could add vanilla extract, or scrape a vanilla bean for a heightened flavour. You could also add ground lavender, or even use fleur de sel instead of sea salt. That last one sounds divine!
Q: What can I use this vegan caramel sauce on?
A: You can use it as fruit dip. You can drizzle it over pancakes. You can stir it into your coffee or oatmeal. Even your batter for muffins or cupcakes at the top for a sweet swirl. You can use it in this Salted Pretzel Caramel Bark. The possibilities are endless!
Vegan Caramel Sauce
- 3/4 cup coconut or cane or organic brown sugar
- 1 cup full fat coconut milk (from the can), room temperature
- 1/4 teaspoon coarse sea salt
- Heat a pot over medium high heat.
- Add the sugar and stir around the pot for about 1 minute to heat through.
- Add the coconut milk and and sea salt stir to combine.
- Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon.
- You can stir in up to ¾ teaspoon extra sea salt at this point if you want salted caramel.
- Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid.
- Cover jar, and place in fridge to cool further for at least two hours. The sauce WILL thicken up much more upon cooling and also upon placing in the fridge, even if it doesn't look very thick after removing from the stove.
- To use, simply remove from fridge and pour over anything you want. I use this for holiday pancakes, Salted Caramel Pretzel Bark and over ice cream and cakes. Enjoy!!
Recipe NotesYou can easily half this recipe, or even double it! Ensure that you're using all coconut milk and not coconut water, else the sauce will not thicken up as much, and it will separate while cooling. This sauce lasts weeks in your fridge.
If you try this Vegan Caramel Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.