Sometimes it’s all just too…too. The neighbor’s dog barks too early. Traffic moves too slowly, inboxes grow too full, and there are way WAY too many choices for sofas available. Grab a jar of No Cream Vegan Caramel Sauce and a spoon, and let’s deal.

Skinny Vegan Caramel Sauce made with vanilla soymilk and maple syrup. Even non-vegans will love this caramel recipe!

I’m not sure at what point in history we transitioned from a sofa being a bench with cushions to a sofa being an endless maze of firmness and arm length and fabric to analyze and debate, but we have arrived at couch overload.

After three, 15-hour days spent furniture shopping Labor Day sales, I’m confident that—at least when it comes to couches—we have too many options.

Last week, Ben and I moved from a 500-square-foot apartment to a full-sized home, and—minus a bed and a few college-era plastic drawers—that home is devoid of furniture.

It’s ideal for an open-floor dance party but not so ideal for activities such as eating, reading, or generally any enterprise best accomplished while sitting.

Fortunately for us, No Cream Vegan Caramel Sauce tastes as heavenly eaten standing in front of an open refrigerator as it does seated at the finest of tables. Grab a spoon, open the lid, and dive right into this sweet nectar.

No Cream Caramel Sauce. Made with vanilla soymilk and maple syrup! Vegan and much healthier than classic caramel.

Making homemade caramel has to be one of my all-time favorite life activities. I love watching the sugar melt, the mixture bubble ferociously as I stir in the cream, and the transformation of color from a thin, pale gold to a deep, rich copper. Another all-time favorite activity of mine: pouring homemade caramel sauce over absolutely everything.

While I’m overwhelmed by furniture options at the moment, caramel (and dessert in general) is one area where I believe we deserve choices.

Although I adore a butter-bursting, heavy cream-laced caramel sauce as much as the next sane individual, I also eat dessert after every meal, including lunch.

I’ve found that keeping a few lighter dessert options around allows me to satisfy my sweet craving, while living a healthy lifestyle. I became intrigued by the idea of making a caramel sauce without heavy cream, and this No Cream Vegan Caramel Sauce is the result.

Whether you follow a vegan diet, are looking for lower-guilt dessert choices, or run into an emergency shortage of heavy cream, this No Cream Vegan Caramel Sauce will not disappoint. I made it using soy milk, maple syrup, and vegan margarine.

If you are not following a vegan diet, regular unsalted butter is a fine substitute.

Vegan Caramel Sauce with Soymilk and Maple Syrup. Even non-vegans will love this recipe!

The sauce comes together easily on the stove, and although it won’t thicken quite as much as regular, full-fat caramel, it’s still rich, decadent, and absolutely fabulous.

Plus, you can enjoy the full benefit of feeling like a magical sugar wizard as the soymilk froths and bubbles.

Vegan Caramel Sauce made with Soymilk and Maple Syrup

Try Vegan Caramel Sauce drizzled on ice cream, dunked with apple slices, poured over waffles, or eaten directly from the jar. After all, this healthy-living dessert is all about options!

Vegan Caramel Sauce. Made with vanilla soymilk and maple syrup.

Personally, I’ll be eating my Vegan Caramel Sauce while cozied up to one of our many (still) unpacked moving boxes on our empty living room floor, for the next eight weeks. Our sofa—chosen in a moment of desperation as the furniture store was closing—isn’t due to be delivered until Thanksgiving.

Standing, caramel-eating dance party anyone?

Vegan Caramel Sauce

Vegan Caramel Sauce

5 from 3 votes
A lightened-up recipe for caramel sauce that is completely vegan! Made with soymilk and maple syrup, even non-vegans will love this sweet, low-fat alternative to regular caramel. Drizzle over ice cream, pancakes, or simply eat it directly with a spoon!

Prep: 2 mins
Cook: 10 mins
Total: 12 mins

Servings: 1 cup, approx.


  • 3/4 cup vanilla soymilk or regular soymilk (do not use light)
  • 1 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 tablespoon cornstarch or arrowroot flour
  • 1 tablespoon water
  • 2 tablespoons dairy-free soy margarine such as Earth Balance
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt


  • In a medium saucepan, combine the soymilk, sugar, and maple syrup over medium heat. Cook for 5 minutes, whisking often. In a small bowl, whisk together the cornstarch and water, then add to the saucepan. Cook caramel an additional 5 minutes. The mixture will bubble, foam, and thicken somewhat.
  • Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature. The caramel will continue to thicken as it cools.


Refrigerate leftover vegan caramel in a sealed container for up to two weeks. Stir before using.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is so genius! I can’t wait to try it!!
    Lauren at

  2. OOOOH! Just stumbled across this, going to try this with almond milk and Natvia! Can’t wait! Now, just to make some dairy- and sugar-free ice cream and some coconut flour waffles to go with it…

    1. Hi Karla! I’m so happy to hear that you liked it. I bet the coconut milk was delicious!! Thanks for taking time to let me know and have a great day :)

  3. Could you recommend any replacement for maple syrup? I can’t find it where I live :( Its cool that i found this blog since I’m also a law student’s wife and, he happens to be vegetarian so, he would appreciate a vegan caramel sauce.

    1. Hi Eli, This is really tough, because maple syrup gives the caramel both consistency and flavor. You could experiment with honey, though the final taste of the caramel will be different than what I posted (and it won’t be vegan). If you do try it, please let me know how it goes. I’m sorry I can’t be of more help!

  4. So excited to try this recipe! My niece is vegan and always seems to be left out of all the Christmas goodies at our family gatherings. One question…can I use brown sugar instead of white sugar in this recipe? My usual recipe calls for brown sugar.

    1. Hi Lynn, I’m so happy that you found this recipe (and happy for your niece too :) ). I’ve never tried the recipe with brown sugar, so to be safe, I’d recommend using white. The white will caramelize as the caramel cooks, so you’ll still have a nice flavor. If you want to use brown, feel free to experiment—I’ve just never done it that way, so I can’t vouch for the results.

      1. Uh oh…screwed it up I assume because I used a coconut milk creamer that is actually FAT FREE! Who knew? (Guess I should have paid more attention) Anyway, it tastes yummy, but isn’t thickening. I will make one last trip to the store for soy milk and try again. At least it is not a really time-consuming endeavor, thankfully!

        1. Lynn, I’m sorry to hear that, but as you discovered fat is critical to making any kind of caramel. If you prefer to use coconut milk, the canned full fat variety would be absolutely amazing in this recipe, maybe even better than soy :-)

          1. Thanks, Erin. I was actually able to “tweak” the failed try and managed to get it to turn out fairly well. Next time I will try the full fat version of coconut milk!
            Merry Christmas and A Joyous New Year to you and yours!5 stars

  5. Cannot wait to try making this! I have been craving caramel for my apple slices but gave up sugar in April and have not missed it one bit. I will definitely make lots of this for fall/winter enjoyment.

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