Vegan Caramel Sauce
My easy Vegan Caramel Sauce is so tasty and simple that I find myself adding it to everything from ice cream to pancakes. I make it with just four wholesome ingredients, and with both stovetop and no-cook options, I really have no excuse not to keep making it on repeat for my family.
Servings: 8
Calories: 112kcal
Ingredients
Stovetop:
- 1 cup coconut sugar
- ¾ cup coconut cream , see note
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon cornstarch , mixed with 1 tablespoon cold water to thicken if needed (see note)
No cook:
- ¾ cup maple syrup
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
Stovetop:
- Place sugar and cream into a small pot and whisk together well.
- Cook over medium heat until you get a slow rolling boil, whisking the whole time. If you don’t whisk, the sugar will burn and stick to the pot.
- Allow to boil, while whisking, for about 5-10 minutes until you see it thicken. If you want a caramel that will thicken and harden better, add the cornstarch about half way through and whisk for about 2-4 minutes until you see it thicken more.
- Test thickness by taking some out with a small spoon and cooling it. You can also drizzle some on a cold plate (cool it in the freezer) and if it hardens then it’s ready. It will thicken more as it cools. If you want this thick caramel that will firm up a bit then you really want to reduce it for about 10 minutes and check with the spoon method. You can also use a candy thermometer and make sure it gets to 225 degrees for a thick result that will firm up better. If you want it more of a runnier sauce, then cook for around 5 minutes.
- When done, remove from heat and mix in the vanilla and salt.
- Allow to cool and use as needed!
No cook:
- Combine everything in a bowl and whisk well until smooth and sticky.
- Serve as needed!
Notes
- My #1 Secret Tip for making the best vegan caramel sauce is to test the thickness using the cold plate trick. I always keep a small plate in the freezer and drizzle a little caramel on it to check if it firms up. If it holds its shape, I know it’s ready. I usually cook it closer to 10 minutes because I like it thick enough to spread or spoon, especially when I’m saving it for dessert later.
- Coconut Cream Tip: I scoop the thick cream from the top of a can of full fat coconut milk. To make this easier, I chill the can in the fridge for a couple of days or pop it in the freezer for a few hours.
- Thick or Pourable: When I want thick and sticky caramel, I always make the stovetop version. The no-cook one stays soft even after chilling, so I use it more like a sauce.
- Cornstarch for Extra Thickness: If I’m going for an extra thick caramel, I mix in a little cornstarch with water during cooking. It helps the sauce firm up as it cools.
- Whisk Constantly: I make sure to whisk the whole time while the caramel cooks on the stove. If I stop, the sugar sticks and burns quickly.
Nutrition
Calories: 112kcal | Carbohydrates: 17g | Fat: 5g | Sodium: 73mg | Potassium: 1mg | Sugar: 13g | Calcium: 1mg