This easy vegan salted caramel sauce is the perfect blend of sweet, salty, and irresistibly delicious! With just a few basic ingredients and no need for a food processor, it’s a vegan caramel sauce without dates that’s quick and easy to make.
Why You'll Love My Recipe
When I first started experimenting with vegan caramel recipes, I tried several date-based versions, but as a chef, I wanted something smoother and closer to traditional caramel. That's how this vegan salted caramel recipe was born!
It’s the perfect blend of sweet and salty, with a rich, creamy texture that rivals any non-vegan caramel. But the best part about this vegan caramel sauce recipe without dates is how easy it is to make! No food processor needed—just a saucepan and a whisk.
I use a combination of coconut cream and vegan butter to create a luxurious, silky texture, while coconut sugar gives it a deep, caramelized flavor.
It’s an amazing easy vegan caramel sauce that you can drizzle over any vegan dessert or ice cream! You can even add it to coffee or use it as a vegan caramel dip.
Ingredients Needed
My vegan salted caramel is made with simple ingredients you likely have on hand, but you can easily adjust a few of them to suit your preferences or what’s in your pantry.
- Coconut Sugar: I like using coconut sugar for its rich, caramelized flavor. You can substitute it with brown sugar if you prefer. Granulated sugar will work but it won't produce the same results.
- Coconut Cream: This is key to achieving the velvety heavy cream like texture. I only use the thick part from a can of full fat coconut cream. If you don’t have coconut cream, you can use full fat coconut milk, chilled overnight to separate the cream from the liquid.
- Cornstarch: This helps thicken the caramel to the perfect consistency. If you’re avoiding cornstarch, arrowroot powder works as a great alternative.
- Salted Vegan Butter: Adds buttery richness and a touch of salt to balance the sweetness. You can substitute with unsalted vegan butter and simply add some extra sea salt if you still want that salted caramel effect.
- Vanilla Extract: A small amount of vanilla adds warmth and rounds out the flavors. This ingredient is optional but highly recommended for a richer taste.
- Salt: If you want a stronger salted caramel flavor, feel free to add a little more salt. My favorite is flaky sea salt for added texture and flavor.
✏️ Recipe Card! Scroll down to the recipe card at the bottom of the post for the exact amounts.
How To Make Vegan Caramel Sauce
Learning how to make caramel sauce vegan is really easy. With just a few simple swaps, you can make my rich, creamy, and completely dairy free vegan caramel sauce recipe.
First, I combine the coconut sugar, coconut cream (using only the thick part), salted vegan butter, vanilla extract, and cornstarch in a medium pot. Then I turn the heat to medium and whisk constantly as everything melts together.
It’s important to make sure the cornstarch and sugar dissolves completely for a smooth sauce.
Once it comes to a simmer, I let it cook for about 5 to 10 minutes on low, giving it a good stir every now and then. You’ll notice it bubbling up and thickening nicely.
Next, I take the pot off the heat and let the caramel cool. Don’t worry if it looks a little thin; it thickens beautifully as it cools.
At this point, you can taste the caramel and add more salt if desired.
After it’s cooled to room temperature, I transfer my vegan salted caramel to a glass jar or airtight container and pop it in the fridge. It’ll keep for up to 2 weeks.
When I’m ready to use it, I just reheat it gently on the stovetop or in the microwave until it’s creamy again.
Expert Tips For Success
- Use the Thick Part of the Coconut Cream: For the best texture, make sure you’re using only the thick part of the coconut cream. I pop the can in the fridge for a few hours so the cream rises to the top, making it easy to scoop out.
- Dissolve the Cornstarch Completely: I whisk the cornstarch thoroughly into the mixture to avoid any lumps. You can mix the cornstarch with a bit of coconut cream first to form a slurry before adding it to the pot.
- Stir to Prevent Burning: The longer you let the caramel simmer, the deeper the flavor becomes, but it’s important to keep stirring to prevent any burning on the bottom of the pan.
- Don’t Panic if It’s Thin: When you take the caramel off the heat, it might look a bit thin. Don’t worry—it thickens up beautifully as it cools.
- Customize Your Flavor: Taste the vegan salted caramel as it cools and feel free to adjust the salt level. You can also add a pinch of flaky sea salt on top just before serving for a nice contrast in texture.
Variations
There are plenty of ways to tweak a vegan caramel sauce recipe to suit your tastes. Here are a few ideas to mix things up:
Sweet Caramel: I made salted vegan caramel, but you can easily make a sweeter caramel vegan. Just use unsalted vegan butter and only add a tiny pinch of salt. You can even omit salt altogether if you like.
Spiced: Add a warm, spiced twist by stirring in a pinch of cinnamon, nutmeg, or even my homemade pumpkin pie spice or masala chai spice blend once the sauce is off the heat. This version is perfect for drizzling over fall desserts like my no bake vegan pumpkin cheesecake!
Maple: For a deeper, more complex sweetness, replace 2-3 tablespoons of the coconut sugar with maple syrup. I love serving my vegan apple bread with a drizzle of maple-infused plant based caramel.
Chocolate: Stir in 1-2 tablespoons of melted dark chocolate or a spoonful of cocoa powder into the mixture at the end to add some chocolatey goodness to this caramel vegan sauce.
Coffee: For a rich coffee-caramel flavor, stir in 1 teaspoon of instant espresso powder into the mixture after it's off the heat. It's great for drizzling over desserts like my double chocolate muffins and brownies.
Coconut Free: When making a caramel sauce recipe vegan I like to use coconut cream, but you can substitute it with oat milk, almond milk, or soy milk. Just keep in mind the sauce will not be as thick and creamy.
Frequently Asked Questions
Vegan caramel should be stored in an airtight container or glass jar in the refrigerator. It will keep for up to 2 weeks. Over time, the caramel will thicken, so when you're ready to use it, slowly reheat it on the stovetop or in the microwave to restore its smooth, pourable consistency.
Yes, you can freeze dairy free caramel sauce. Store it in an airtight container or freezer-safe jar, and it will last for about 2 months. When you’re ready to use it, thaw the caramel in the fridge overnight, and reheat.
Yes, you can use coconut milk instead of coconut cream, but the caramel may be slightly thinner since coconut milk has less fat. To help it thicken, simmer the sauce a bit longer. Using full-fat coconut milk will give you the best results.
When making salted caramel sauce vegan graininess is usually caused by undissolved sugar crystals. This can happen if the sugar wasn’t completely melted before simmering or if the heat was too high. To avoid this, I stir constantly while the sugar dissolves, and make sure to heat it slowly.
Your vegan salted caramel is done when it coats the back of a spoon and has thickened. It will continue to thicken as it cools, so don’t worry if it looks a little thin at first. The sauce should be smooth, and the flavor will be rich and caramel-like.
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Vegan Salted Caramel
Ingredients
- 1 cup coconut sugar
- ¾ cup coconut cream (use only the thick white part)
- ¼ cup salted vegan butter
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Pinch of salt (use more or less to taste)
Instructions
- In a medium saucepan, combine the coconut sugar, coconut cream, salted vegan butter, vanilla extract, and cornstarch.
- Heat over medium, whisking constantly as the ingredients melt together. Ensure the cornstarch and sugar is fully dissolved for a smooth sauce.
- Bring the mixture to a gentle simmer and let it cook for 5-10 minutes, whisking occasionally. It will get bubbly and thicker.
- Remove from the heat and allow it to cool. The sauce will thicken as it cools. You can taste it at this point and add more salt if you like.
- Pour the cooled vegan caramel sauce into a glass jar or airtight container and store it in the fridge for up to 2 weeks. Reheat gently on the stovetop or in the microwave.
Notes
- Use only the thick part of the coconut cream for the best texture.
- The sauce will thicken more as it cools, so don't worry if it's thin while hot.
- Simmer on low heat to prevent burning.
- This recipe was inspired by several other vegan cooks. I took everything I loved about the different recipes to make my own salted vegan caramel recipe.
Jenny says
So yummy! Could I use this as the middle layer of a cake?
Kim Grimmett says
Yes! Just know it may seep into the cake. It's not like frosting.