Sweet and simple vegan caramel sauce comes together so easily – just five ingredients are needed to make this delectable treat!
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.
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.
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