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.
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.
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 plant protein power-packed Silk Vanilla Soymilk, maple syrup, and vegan margarine. If you are not following a vegan diet, regular unsalted butter is a fine substitute.
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.
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!
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?
Once again, thank you all so much for your kind moving wishes! We still don’t have internet (*sigh*), so please be patient with me, as I will be slow to respond to comments and emails. In a few weeks once things are unpacked, I plan to share photos of our (still empty) abode, along with the wild story behind our move and first home purchase too. Stay tuned!
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 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.
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More healthy-living dessert deliciousness:
- Whole Wheat Walnut Chocolate Chip Cookies
- Banana Blueberry Crumb Bars
- Hazelnut Latte Chocolate Meringue Cookies
- Mini Lemon Greek Yogurt Cheesecakes with Gingersnap Crust
Today’s conversation is sponsored by Silk. All opinions are my own. As always, thanks for supporting the brands who make it possible for me to continue to provide high-quality content for you! Please note that comments submitted on this post may be displayed on other websites owned by the sponsoring brand.