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!
3/4cupvanilla soymilkor regular soymilk (do not use light)
1/4cuppure maple syrup
1tablespooncornstarchor arrowroot flour
2tablespoonsdairy-free soy margarinesuch as Earth Balance
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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