ObiThe Perfect Homemade Vegan Caramel Sauce Recipe
If you’ve ever wished you could make a homemade caramel sauce that is 100% vegan and tastes just as awesome as the classic non-vegan version, you are going to love this recipe I put together.
The nice thing about this recipe in my opinion, is how it is almost indistinguishable from the non-vegan version and even better some you buy from the stores. In fact, due to the nature of the recipe, you could tweak things to your taste, substituting ingredients to match whatever flavor profile you desire. Isn’t that one of the major reasons we make our own foods at home?
The magic in this recipe starts with coconut cream, specifically the thick part you get from a chilled can of full fat coconut milk. It is the main ingredient that creates a base for this vegan caramel sauce. Brown sugar and vegan butter when added, helps in deepening the flavor. From here, you can modify things as you please or leave as is.
I’ll let the guided recipe do the guiding for you, always remember, it’s a guide that you could tweak to give you what you desire.
Homemade Vegan Caramel Sauce Recipe
Equipment
- Small saucepan
- Measuring cups & spoons
- Heat-safe jar or container for storing
Ingredients
- 1 cup coconut cream or the thick portion from a chilled can of full-fat coconut milk
- 1 cup light brown sugar or coconut sugar for a deeper flavor
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- ¼ teaspoon Salt This is option and it's for a salted caramel version
Instructions
Warm the coconut cream:
- Add the coconut cream to a saucepan over medium heat. Stir until smooth and warmed through.
Add sugar:
- Pour in the brown sugar and whisk continuously until dissolved.
Simmer:
- Bring the mixture to a gentle simmer. Cook for 8–10 minutes, whisking occasionally, until it thickens slightly.
- Note: It will thicken more as it cools.
Finish the caramel:
- Remove from heat and whisk in the vegan butter, vanilla extract, and salt.
Cool & store:
- Let it cool for 10–15 minutes before transferring to a jar. Store in the refrigerator for up to 2 weeks.
Nutrition
Obi
Jessica