Use this Easy Vegan Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.
Learn more about the sugar caramelization temperature stages.
Easy Vegan Caramel Sauce Recipe
1) Chill the coconut milk and remove the coconut cream
2) Mix the sugar and salt over heat
3) Caramelize the sugar mixture then add the coconut cream
4) Finish mixing the vegan caramel then cool
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Average user rating from: 3 user(s)
I love the recipe, however when I made it to drizzle onto my cupcakes the actual caramel sauce turned more into a caramel candy and hardened almost immediately instead of a creamy sauce. Is there something I did wrong? Did I overcook the caramel?
I recently discovered Organic Coconut Palm Sugar which is recommended for people with Diabetes. Can I substitute it for the white sugar in this recipe and the one for Golden Carmel Sauce? Are the measurements the same? Thank you! I LOVE carmel and have missed it. Mattie, I am constantly amazed by your website! You are the best!
Sugar type to use?
I'm assuming I can use a vegan-friendly, non-white sugar to make this? I generally use a light gold organic type from Florida.
This sauce is amazing. It didn't say how much vanilla/bourbon to use so I used one tsp. Amazing.
rich and delicious
I just made this and I love the outcome! I live in Utah, and with an elevation over 4,000 feet, I decreased the final cooking temp by 10 degrees, and still ended up with a very dark caramel. The next time I make this, I might even bring the final temp down to 335 for a lighter sauce. Thanks again Mattie!