My Vegan Caramel Sauce recipe contains two ingredients. It is also nut-free, vegan, AIP friendly, and paleo-friendly. Most vegan caramel sauce recipes contain nuts, are made with refined sugars like corn syrup (yuck!), or are made with vegan butter, which is essentially margarine. No one wants that!
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Traditional caramel sauce is made by heating cane sugar and water together until it reaches 230 degrees F. As the sugar reaches a high temperature, it becomes golden and caramel color. It is removed from the heat, and cream and butter are added.
The caramel sauce is then added to various dessert recipes, used as the center for some chocolate confections, and drizzled on top of cakes and cookies.
Unfortunately, the traditional way of making caramel sauce is not very friendly to individuals on special diets. Also, making caramel sauce is typically not beginner-friendly. Working with sugar takes practice and lots of kitchen skills.
Even though I'm a professionally trained chef, I want cooking and baking to be accessible to every chef level. I created a vegan caramel sauce that is dairy-free, vegan, AIP friendly, paleo friendly, and nut-free. It contains two straightforward ingredients and is foolproof. There is no reason why there can't be a clean vegan caramel sauce made with wholesome ingredients that is easy to make!
How to make this recipe
- The first step to making Vegan Caramel Sauce is to combine the full-fat coconut milk and coconut sugar in a saucepan.
- Stirring every 2-3 minutes, allow the mixture to simmer with the lid off for 25-30 minutes. The caramel will become thick, forming large round bubbles and becoming dark in color.
- After the caramel has cooked, remove from the heat and allow to cool for 15-20 minutes. Store in an airtight container in the refrigerator for up to one week.
Equipment you will need
How to eat vegan caramel sauce
- Enjoy with sliced apples
- Drizzle on top of dairy-free vanilla ice cream
- Spoon inside a pitted Medjool date and top with a few soy-free chocolate chips
- Spoon some on a ripe banana
- Mix with yogurt and top with fresh fruit
- Drizzle on top of a waffle or pancakes
- Spoon over chocolate brownies
If vegan caramel is too thick
If your caramel turns out slightly thicker than expected, and as long as it does not taste burnt, add a splash of room temperature coconut milk and stir. The coconut milk will help thin out the caramel.
How to store leftovers
Leftover vegan caramel sauce can be stored in an airtight container in the fridge for one week.
If you're looking for more easy vegan recipes, check out Coconut Almond Whip, Vegan Date Tahini Cookies, and Salted Dark Chocolate Tahini Caramels.
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Vegan Caramel Sauce
Ingredients
- 1 13.6 oz can full-fat coconut milk
- 1 ¾ cup coconut sugar
Instructions
- Combine the full-fat coconut milk and the coconut sugar in a saucepan and gently heat over low heat.
- Stirring every 2-3 minutes, bring thee mixture to a boil and then turn down to a simmer. Allow the caramel to cook for 25-30 minutes. The caramel will form large rolling bubbles when cooked. If the caramel is too thick, add a splash of room temperature coconut milk to thin it out.
- Allow the caramel to cool for 15-20 minutes before using. Store leftovers in an airtight container in the refrigerator for up to one week.
After 45 minutes the sauce was still not thick. It tasted ok but is too runny for anything other than a sauce. Certainly couldn't use like regular caramel.
Joanna, did you use full-fat canned coconut milk?