You only need 4 ingredients for this vegan caramel sauce! It's made with coconut milk, maple syrup, coconut oil and vanilla. Highly recommend topping with flaky sea salt!
It's always good to have some vegan caramel on hand during the fall. When you keep a jar in your fridge, you will always have a sweet sauce for impromput caramel-filled moments.
Is caramel vegan?
Traditionally, caramel sauce is not vegan because it's made with heavy cream. The cream is cooked on the stove with sugars and vanilla to caramelize and turn to caramel. The good news is, this recipe is vegan so if you follow a dairy free diet this is a great option.
What is vegan caramel made of?
Vegan caramel is made with coconut milk, maple syrup, coconut oil and vanilla. If you have those ingredients you can make this sauce right now.
How do you fix caramel sauce that is too hard?
If you're caramel sauce is too thick and hard, add a little salt and more maple syrup. Allow to cook down and thin out the sauce over medium heat.
How to do you fix caramel sauce that is too thin?
If you're caramel sauce is too thin, allow it to cook for 5-10 more minutes. This allows the moisture from the sauce to boil off so the vegan caramel thickens. Remember the sauce will thicken a lot once it cools a bit!
How do you heat up caramel sauce?
Store your caramel in the fridge in an air-tight container then warm it up in 15 second increments in the microwave or pour into a small saucepan and heat over medium heat until warmed all the way through. The sauce will get thinner when it warms!
If you love this recipe, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
What to put vegan caramel sauce on:
- Vegan pumpkin cheesecake
- Sauteed peaches with dairy free ice cream
- Paleo pumpkin coffee cake
- Pumpkin cobbler [GF | DF]
Vegan caramel sauce
- ⅔ cup pure maple syrup
- 1 can full fat coconut milk cream and liquid
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- Pinch of flaky sea salt plus more to taste
- Whisk together all of the ingredients in a medium saucepan over medium-high heat. Allow to cook, whisking frequently and bring to a boil.
- Once boiling, reduce heat to a simmer and allow to simmer for 15 minutes, stirring frequently, until it starts to thicken and the caramel can coat the back of a spoon. If it doesn't seem thick enough, allow to simmer for 5-10 more minutes to thicken.
- Remove from heat and allow to cool. Store at room temperature for a few days or in the refrigerator for up to 2 weeks.
Leave a Reply