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 caramel sauce pouring into a jar.

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!


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

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! 

Caramel sauce pouring into a jar.

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 12 servings
Course Desserts
Cuisine American

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


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!!


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.


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


  1. N says:

    5 stars
    Jessica!! I just made this to use for a poke cake. OMG!! This is so damn easy to make but unbelievably good…. Thank you so much for sharing! I have friends coming over tomorrow & I’m sure they will like it as much as I do 😃

    • Jessica says:

      Hi N!

      Oh that poke cake sounds AMAZING!!! I am sooo happy to hear that and that you enjoyed it so much!! You’re sooo welcome! 😀

  2. HB says:

    5 stars
    I have been making your recipe for two years – Thank you!!! This is perfect for coffee, toast or just straight!

  3. Barbara Vit says:

    5 stars
    The best, need no more comment, just try it, I love it 💕

  4. Amy says:

    I’m going to make this soon but I have a question first. How big a can of coconut milk do you need to yield enough of the thick stuff for the recipe? I have one 400ml can now. I should just get more cans lol. I’ll let you know how it turn out!


    • Gavin | Jessica in the Kitchen says:

      Hi Amy 1 can should be enough, but sometimes there are cans that really cheat you with storing more water than milk. So my best suggestion would be to have 2 cans. I hope everything works out!

  5. Chris says:

    Hi, this looks awesome, I just tried it and it’s gone greyish and kinda candy floss texture. What did I do wrong? 😞

    • Gavin | Jessica in the Kitchen says:

      Hi Chris, I’m sorry it didn’t work, let me see if I can help. It sounds like you may have cooked the sauce at too high a temperature. Let me ask as well did you use the cream section of the coconut milk only?

  6. Tay says:

    Hi! I’m so glad I came across your blog. Can you use this to cover strawberries? Or would the caramel have to be thicker? Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi Tay thank you. We’re happy you’re here. Yes, you can use them to cover strawberries. I hope this helps.

  7. Eloise says:

    5 stars
    This recipe is amazing I used brown sugar and added vanilla

    • Gavin | Jessica in the Kitchen says:

      Hi Eloise! That’s awesome I’m so happy that you enjoyed the recipe. Perfect addition Re: Vanilla!

  8. Jasmine zaman says:

    hi Jessica I really liked the recipe just wanted to know if I could use fresh coconut milk instead of canned thanks.

    • Gavin | Jessica in the Kitchen says:

      Hi Jasmine thank you so much for reading I’m not sure if you’ll be able to get the full-bodied coconut cream from fresh coconut milk.

  9. Jessica says:

    How long would the expiration date on this be?

    • Gavin | Jessica in the Kitchen says:

      Hi Jessica the sauce lasts in the refrigerator for at least 3 weeks but we have had it last longer. Thank you so much for reading!

  10. 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.


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