Sweet and simple vegan caramel sauce comes together so easily – just five ingredients are needed to make this delectable treat. This recipe is perfect for drizzling over ice cream, brownies, or cake.
When I was growing up, I used to love it when my parents would suggest going to McDonald’s and getting an ice cream sundae.
I know, it’s not allergy friendly, but we didn’t have to worry about that then.
Anyway, it wasn’t the hot fudge that I craved, but the hot caramel sauce. There was just something about that warm caramel and the soft serve vanilla. It was my favorite treat.
Since there are many good substitutes available for butter and milk, I figured it wouldn’t be too tricky to make a dairy free, vegan caramel sauce.
And it really wasn’t tricky at all! After a short cooking time, and then a little time to cool (don’t worry, no candy thermometers required), I had a perfectly delicious caramel sauce that’s free of not only dairy, but the top 9 allergens.
It’s the perfect addition to your favorite dessert, whether it’s dairy free ice cream, or gluten free apple spice cake.
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Top Tip
The longer you let this dairy free caramel sauce cool, the thicker it becomes. So don’t fret if your sauce seems a little thin at first.
Ingredient Notes
- Coconut Milk – You will need to use full fat coconut milk from the can for this recipe. I like Native Forest brand, or Thai Kitchen.
- Brown Sugar – Light brown sugar is the best choice here – dark brown sugar will not work as well.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. Feel free to use the Earth Balance Baking Sticks if you prefer.
Step by Step Instructions
- Place the light brown sugar, full fat coconut milk, and vegan buttery spread in a heavy bottomed sauce pan.
- Cook over medium low heat, stirring regularly, for about 6-7 minutes. Add the salt and vanilla and cook for a couple more minutes.
- Let the sauce cool for a bit, then serve over your favorite ice cream, cake, or pie. Enjoy!
Tips for Success
- Use a heavy bottomed saucepan
- Don’t raise the heat too high, keep it at medium low
- You can try coconut sugar, but I wouldn’t make many other changes to this recipe
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Storage
Store leftover sauce in an airtight container in the refrigerator. It should stay fresh for about 5 days.
Reheat any leftovers for a few seconds in the microwave before serving.
Disclosure: This post contains affiliate links.
Recipe
Sweet and Simple Vegan Caramel Sauce.
Ingredients
- 1 cup brown sugar packed
- ½ cup full fat coconut milk
- ¼ cup vegan buttery spread
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Place the brown sugar, full fat coconut milk, vegan buttery spread, and sea salt in a heavy bottomed saucepan.
- Cook over medium low heat, stirring often, for about 6-7 minutes. Add the vanilla extract and cook for another minute or two.
- Let sauce cool – it will thicken as it cools down. Serve over cake or ice cream. Store leftovers in the refrigerator.
Notes
Nutrition
Adapted from this recipe.
Tina Vornheder
This is easy and tastes great. It also becomes nice as thick as it cools. I had better luck with this recipe than the caramel sauce with the corn syrup in it. I found that one didn’t taste like caramel sauce and it didn’t cling to the apples well.
Kelly Roenicke
I’m so glad you enjoyed it! Thank you for letting me know.
Kelly Ann
This sounds delicious! I’m thinking about using this sauce for dipping apple slices.
Lex
DO you think it would work to make rice krispie balls with this caramel ? Or s it too thin?
KARIn
What can I use I s tea do of coconut oil? WE are allergic to it
Kelly Roenicke
You could use almond milk or heavy cream instead.
Katie
Delicious recipe!
Curious
Do you drain the water from the coconut milk or do you shake the can 1st?
Kelly Roenicke
If your can has a ton of water, go ahead and drain it off. The brand I used, So Delicious Culinary Milk, doesn’t have much liquid, so I did not drain it.
Michelle
This recipe sounds wonderful! I’m thinking of making a frozen ice cream dessert and I’m wondering if this will freeze solid or if it will stay somewhat soft and easy to eat?
Michelle
I can’t wait to try this! I have a suggestion, though. When a recipe calls for coconut milk, it would be very helpful to specify whether it’s the type that comes in a can or in a carton. You’ve done the next-best thing by mentioning a brand name (which is more information than most recipes give). I believe So Delicious comes in a carton; right? But in case not everyone is familiar with that brand, I think it would be helpful information since coconut milk in those two very different forms, yet most recipes leave me guessing.
Kelly Roenicke
This recipe calls for full-fat coconut milk, which comes in a can usually. The only brand of full-fat coconut milk that I have seen in a carton is the culinary coconut milk from So Delicious. When I am talking about refrigerated coconut milk beverage, I usually say exactly that in the ingredients of a recipe. If it’s the canned kind, that’s when I specify full-fate coconut milk. Thank you for your comment! I am always looking for ways to help my readers!