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 Vegan Caramel Sauce and a spoon, and let’s deal.
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.
After three, 15-hour days spent furniture shopping, I’m confident that—at least when it comes to couches—we have too many options.
Fortunately for us, the vegan caramel sauce recipe I’m sharing today tastes as heavenly eaten standing in front of an open refrigerator as it does sitting on the finest of sofas.
All you need to do is grab a spoon, open the lid, and dive right into this sweet nectar.
5 Star Review
“I made caramel sauce with coconut milk, coconut sugar, and maple syrup and it was sooo good!”— Karla —
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 (like this Vegan Apple Crisp) around allows me to satisfy my sweet tooth while living a healthy lifestyle.
I became intrigued by the idea of making a no-cream caramel sauce, and this vegan caramel sauce is the result.
This 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.
How to Serve Vegan Caramel Sauce
Enjoy this dairy-free caramel sauce as you would traditional caramel sauce. Here are a few of my favorite ways to serve it:
- Drizzled on ice cream (try it on this Banana Ice Cream)
- Dunked with apple slices or Apple Chips
- Poured over waffles (try it on these Blender Whole Wheat Waffles)
- Added to Healthy Hot Chocolate or coffee
- Swirled into these Caramel Apple Bars
- OR eaten directly from the jar (zero judgment—in fact, grab me a spoon too)
How to Make Vegan Caramel Sauce
Whether you follow a vegan diet, are looking for lower-guilt dessert choices, or run into an emergency shortage of heavy cream, this vegan caramel sauce will not disappoint.
- Sugar + Water. Just like traditional caramel, vegan caramel also begins with a base of sugar and water. (If you’re looking for a non-traditional caramel, try this Apple Cider Caramel Sauce.)
- Maple Syrup. Gives the caramel a subtle maple flavor and enhances the color.
- Cornstarch. Functions as a thickening agent for the sauce since vegan caramel contains less fat than traditional caramel sauces.
- Vanilla Soymilk. Our vegan swap for milk. Make sure to choose regular soymilk rather than light soymilk. Even vegan caramel needs a bit of “fat” to help it thicken and come together.
- Dairy-Free Margarine. Choose a soy-based margarine, like Earth Balance for best results.
- Vanilla. Enhances the natural flavor of the vegan caramel.
- Pinch of Salt. The perfect finish to balance out the sweetness of the caramel.
- Combine the soymilk, sugar, and maple syrup in a saucepan over medium heat. Whisking often, cook for 5 minutes.
- In a separate bowl whisk together the cornstarch and water.
- Add to the saucepan, then cook until the mixture bubbles, foams, and thickens slightly.
- Remove from heat and add remaining ingredients.
- Transfer to a heat-proof container and let the caramel cool completely. Serve as desired and ENJOY!
Frequently Asked Questions
Yes. Readers have reported great results using an equal amount of full-fat canned coconut milk instead of soymilk in this vegan caramel sauce recipe.
Yes. You may swap the granulated sugar for your favorite turbinado sugar. One benefit to using turbinado sugar is the caramel sauce will develop a richer, golden color.
Yes. While I have not personally tested it, readers have reported swapping the granulated sugar for coconut sugar with delicious results.
Vegan Caramel Sauce
- 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 for 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.
- TO STORE: Refrigerate leftover vegan caramel in a sealed container for up to two weeks. Stir before using.
- TO REHEAT: Warm gently on the stovetop or in the microwave until warm.
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