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    Home » Dessert » Vegan Caramel Sauce

    Vegan Caramel Sauce

    April 5, 2022 By lovecheflaura 3 Comments

    Jump to Recipe Print Recipe

    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!

    Some links may be affiliate links. I may get paid if you buy something or take action after clicking one of these. If you do decide to buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!

    Spoon being dipped into vegan caramel sauce
    Jump to:
    • How to make this recipe
    • Equipment you will need
    • How to eat vegan caramel sauce
    • If vegan caramel is too thick
    • How to store leftovers
    • Vegan Caramel Sauce

    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

    1. The first step to making Vegan Caramel Sauce is to combine the full-fat coconut milk and coconut sugar in a saucepan.
    2. 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. 
    3. 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.
    the start of vegan caramel sauce
    vegan caramel sauce being cooked in a saucepan
    vegan caramel sauce in a pan

    Equipment you will need

    • Full-fat canned coconut milk
    • Coconut sugar
    • Heat resistant spatula

    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.

    caramel sauce in a glass with a spoon and napkin

    If you're looking for more easy vegan recipes, check out Coconut Almond Whip, Vegan Date Tahini Cookies, and Salted Dark Chocolate Tahini Caramels.

    Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!

    Spoon being dipped into vegan caramel sauce
    Print Recipe
    4.34 from 3 votes

    Vegan Caramel Sauce

    Vegan Caramel Sauce contains two ingredients and is nut-free, vegan, AIP friendly, and paleo-friendly.
    Prep Time5 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: caramel, dairy-free, dessert, gluten-free, vegan
    Servings: 2 cups
    Calories: 457.4kcal

    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.

    Nutrition

    Calories: 457.4kcal | Carbohydrates: 121.8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 274.5mg | Potassium: 1.1mg | Sugar: 91.3g | Vitamin C: 0.1mg | Calcium: 0.1mg | Iron: 0.1mg
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    Reader Interactions

    Comments

    1. Joanna

      May 27, 2022 at 2:25 pm

      3 stars
      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.

      Reply
      • lovecheflaura

        May 30, 2022 at 7:13 am

        Joanna, did you use full-fat canned coconut milk?

        Reply

    Trackbacks

    1. Vegan Caramel Sauce (2-ingredients) – Easy Instant Pot Recipes says:
      November 18, 2022 at 12:51 am

      […] https://lovecheflaura.com/vegan-caramel-sauce/ […]

      Reply

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