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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.

Skinny Vegan Caramel Sauce in a labeled mason jar with a spoon

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.

A spoon drizzling no cream caramel sauce into a filled mason jar of vegan caramel

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:

Ingredients for making vegan Caramel Sauce such as Soymilk and Maple Syrup on a marble counter with a sauce pan and red kitchen towel

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.


The Ingredients

  • 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.
Vegan Caramel Sauce made with Soymilk and Maple Syrup bubbling in a sauce pan with a whisk

The Directions

  1. Combine the soymilk, sugar, and maple syrup in a saucepan over medium heat. Whisking often, cook for 5 minutes.
  2. In a separate bowl whisk together the cornstarch and water.
  3. Add to the saucepan, then cook until the mixture bubbles, foams, and thickens slightly.
  4. Remove from heat and add remaining ingredients.
  5. Transfer to a heat-proof container and let the caramel cool completely. Serve as desired and ENJOY!
Vegan Caramel Sauce in a glass jar labeled no cream caramel sauce (vegan)

Frequently Asked Questions

Can Coconut Milk Be Used Instead of Soymilk?

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.

Can Sugar in the Raw or Turbinado Sugar be used in this 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.

Can Coconut Sugar be Used in Place of Granulated Sugar?

Yes. While I have not personally tested it, readers have reported swapping the granulated sugar for coconut sugar with delicious results.

Vegan Caramel Sauce

4.86 from 7 votes
A decadent vegan caramel sauce made with vanilla soymilk and maple syrup. Even non-vegans love this silky no cream caramel recipe!

Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes

Servings: 16 (yields approx. 1 cup)

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1(of 16) tablespoonsCalories: 80kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 36mgPotassium: 28mgFiber: 1gSugar: 16gVitamin A: 110IUVitamin C: 1mgCalcium: 21mgIron: 1mg

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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 wellplated.com 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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