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, not healthy, and certainly 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, sweet, sticky caramel and the soft serve vanilla. It was my favorite treat.
I remember scraping the last of the melted ice cream and the caramel out of the bottom of the cup so I could get every last drop.
Since there are 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 vegan caramel sauce recipe.
Just right for serving over ice cream, or over gluten free apple spice cake.
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.
Tips for making this vegan caramel sauce a 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
Disclosure: This post contains affiliate links.
Sweet and Simple Vegan Caramel Sauce.
This simple recipe for vegan caramel sauce is just right over cake or ice cream. Enjoy this dairy free treat at your next party.
Ingredients
- 1 cup brown sugar packed
- 1/2 cup full fat coconut milk I used So Delicious brand culinary coconut milk
- 1/4 cup vegan buttery spread
- 1/8 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.
Adapted from this recipe.
DO you think it would work to make rice krispie balls with this caramel ? Or s it too thin?
What can I use I s tea do of coconut oil? WE are allergic to it
You could use almond milk or heavy cream instead.
Delicious recipe!
Do you drain the water from the coconut milk or do you shake the can 1st?
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.
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?
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.
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!