Vegan Caramel Sauce
Making vegan caramel sauce from scratch turns out to be super easy with this recipe! The best part, you only need 3 ingredients for this golden brown and creamy sweet treat!
- 1 cup white sugar
- 6 tbsp vegan butter Vegetarian: butter
- ½ cup dairy-free cream Vegetarian: heavy-cream
- 1 tsp sea salt optional
Melt the sugar in a saucepan over medium heat, stirring occasionally, until fully melted and golden brown.
Remove from the heat and stir in butter. → It will splash, be careful.
Put it back over low to medium heat and pour in dairy-free cream. → It will splash again, be careful.
Cook while constantly stirring for a few minutes. (Optional: stir in sea salt for salted caramel sauce). Pour it into a glass jar and allow to slightly cool down before using. → Caramel thickens as it cools.
For a thicker caramel sauce, let it chill for a few hours in the refrigerator.
Keeps fresh for one month stored in the refrigerator.
Tastes delicious over vanilla ice cream, latte macchiato, or apples. Use it to make caramel flans, caramel chocolate cups, or cakes/cupcakes.
Caramel sauce solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Love salted caramel sauce? Stir in one tablespoon of sea salt.
A note on dairy-free cream: Dairy-free cream is sometimes not as heat-resistant as regular heavy cream. Therefore, it can happen that the caramel sauce doesn’t get as thick as when made with dairy products. But even if you think that the sauce is too liquid, let it chill for at least a few hours in the refrigerator. It will thicken immensely into a thick (yet not hard) caramel sauce! → I recommend using a dairy-free cream which is suitable for cooking.
Non-vegan version? If you don’t have dairy-free butter and cream at hand, swap the ingredients 1:1 with its dairy counterpart (regular butter & heavy cream).
Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 185mg | Potassium: 14mg | Sugar: 13g | Vitamin A: 200IU | Calcium: 1mg