Vegan Caramel Sauce
Smooth, buttery vegan caramel sauce made with coconut milk and vegan butter - perfect for drizzling over pancakes, ice cream, or stirring into coffee.
Equipment
- 1 Large non-stick pan or saucepan
- 1 whisk
- 1 Candy thermometer (optional)
Ingredients
For the sugar base
- 1 cup 1 cup granulated sugar (200g)
- ¼ cup ¼ cup water (60 ml)
Creamy additions
- 2 tablespoon vegan butter (28g)
- ½ cup full-fat coconut milk (120 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 Pinch of salt / sea salt optional, to taste
Instructions
- Add the sugar and water to a large pan over medium heat. Stir for 1-2 minutes until the sugar has fully dissolved.
- Bring it to a boil. Once it’s boiling, stop stirring and let it bubble for about 7-8 minutes, until it turns a rich amber colour. (If using a thermometer, aim for 160-180°C.)
- Remove the pan from the heat and whisk in the vegan butter until melted and combined.
- Slowly whisk in the coconut milk (it will bubble up), then whisk in the vanilla extract. Keep whisking until smooth and glossy.
- Let the sauce cool for 5 minutes before serving - it thickens as it cools but should stay pourable.
- Pour into an airtight jar once slightly cooled.
Notes
Storage: Keep in the fridge for up to 2 weeks in an airtight container.
Reheating: Warm gently on low heat (or microwave in short bursts), stirring until smooth.
Coconut milk tip: If your can separates, scoop from the top of the can for extra creaminess.
Salted version: Add sea salt at the end to taste for a salted caramel sauce.