Vegan Caramel Sauce – 3 Ingredients

By Jessica Hylton - - Updated

This Vegan Caramel Sauce is made with only 3 ingredients! Healthier, all natural ingredients, and goes perfectly with everything you pour it over!!

vegan caramel sauce in a jar with spoon pouring into the jar

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.

vegan caramel sauce in jar with more caramel sauce pouring in

What is Vegan Caramel Sauce?

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.

spoon of vegan caramel sauce pouring into a jar with more vegan caramel sauce

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.

gold spoon in jar of vegan caramel sauce

 

 

How to Make the Best Vegan Caramel Sauce

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!

Ways to Use Sauce

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 or banana bread. You can use it in this Salted Pretzel Caramel Bark. The possibilities are endless!

 

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Enjoy friends! If you make this 3 Ingredient Vegan Caramel Sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! 

vegan caramel sauce pouring into a jar of more vegan caramel sauce

Vegan Caramel Sauce

This Vegan Caramel Sauce is made with only 3 ingredients! Healthier, all-natural ingredients, and goes perfectly with everything you pour it over!!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 cup
Course Desserts
Cuisine American
Keyword caramel sauce, Dairy Free, vegan
Ingredients

Vegan Caramel Sauce

  • 3/4 cup coconut or cane or brown sugar
  • 1 cup full fat coconut milk from the can - the thick white part
  • 1/4 teaspoon coarse sea salt
Instructions

Instructions

Vegan Caramel Sauce

  • 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!!

Video

NOTES
Serving size 1 Tablespoon 
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.

Nutrition

Serving: 1Tbs | Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 53mg | Potassium: 31mg | Sugar: 5g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
by Jessica

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Recipe Rating




132 comments

  1. Angelina says:

    Hi can you use coconut cream instead of coconut milk?

    • Gavin | Jessica in the Kitchen says:

      Hi Angelina it has to be the fatty part of the can of coconut milk. I hope I was able to help.

    • Renae says:

      5 stars
      I always use coconut cream, I put it in the fridge Do not shake and the Thick cream will seperate from the water, coconut milk is just coconut cream with more water in.

  2. Millie says:

    5 stars
    Hi, I’m trying to switch to vegan. I thought it would be best to start with my favorites such as Carmel macchiatos. Instead of sea salt would regular salt work?

    • Gavin | Jessica in the Kitchen says:

      It would Millie but use less of iodized or kosher salt. I hope this helps!

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