With flavors like Sea Salt Caramel and Movie Night, you could say we know a thing or two about a quality caramel swirl. We decided to bring that same expertise and excitement back to the kitchen to create a vegan caramel sauce for our dairy-free (and dairy-loving) friends!
Traditional caramel recipes call for butter and/or heavy cream, but our recipe only requires a few adjustments to make it vegan-friendly like swapping coconut milk for cream and using coconut oil instead of butter. And voila, you’re done!
Well, actually not quite yet. Let’s get started…
We recommend using a slightly larger pan even if you think your pan might be too big for the job. The ideal option would be wide (to evenly distribute heat) and have slightly higher walls than average to protect you in case your sauce bubbles over.
Now that you have the perfect tools, it only takes four easy steps to recreate our vegan caramel sauce! Pro tip: Keep a close eye on the changing color of your sauce! You can use this information to determine when your caramel has reached the perfect consistency. The goal is to achieve a beautiful golden amber hue. Once you see that color in your own pan, remove the mixture from heat and stir in the last of the remaining ingredients. From there you can choose to enjoy your caramel sauce warm (we’d recommend over a few scoops of cool Vanilla ice cream) or store it for up to 2 weeks in the fridge.
Although ice cream would be our number one pick to mix with caramel, it can be paired with plenty of other treats. Try drizzling your vegan caramel sauce over apple slices, using it to cook caramelized bananas, or just licking it right off the spoon. The effort and care that goes into making something from scratch always shines through, and this homemade recipe is no exception! For this ice cream party, we’ll bring the pints if you bring the caramel sauce. 😉
1 can (or 13.5 oz) full-fat coconut milk
½ cup coconut sugar
½-1 teaspoon sea salt (depending on preference)
1 teaspoon coconut oil
1 teaspoon vanilla extract
Combine coconut milk, coconut sugar, and sea salt in a saucepan over medium-high heat.
After bringing to a boil, immediately lower the temperature and remain cooking at a light simmer for 30-40 minutes, stirring occasionally.
Remove from heat once the sauce has turned to a deep amber color. Then stir in coconut oil and vanilla extract.
Serve warm or keep refrigerated and save for later (for 1-2 weeks)!
Wondering which pint to pair with your vegan caramel sauce?
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