How to Make Vegan Caramel Sauce | Dairy-Free Dessert Topping

coconut cream

🥗Healthier: cashew cream

💰Cheaper: coconut milk

Coconut milk is more affordable and still provides creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is less expensive and works well for sweetness.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Peanut butter is usually cheaper and adds a similar texture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides sweetness.

Take the coconut cream and drop it into a blender.

Add corn starch to the blender with the coconut cream.

Blend until smooth, adding a little coconut milk or water if it gets too thick.

Heat a saucepan on medium-high heat and add coconut palm sugar, stirring to warm it up.

Add the blended coconut cream and corn starch mixture to the saucepan.

Whisk continuously until combined and melted, cooking on medium-low for about 10 to 15 minutes until thick and glossy.

Monitor the sauce, stirring occasionally to prevent burning.

Once thickened, remove from heat and let cool slightly on the counter.

Pour the sauce into a heat-proof glass container.

Add vanilla extract and sea salt to the sauce, stirring well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens