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.
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!
You 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.
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