Vegan Salted Caramel
This vegan salted caramel is the perfect blend of sweet, salty, and irresistibly delicious! With just a few basic ingredients, it’s a vegan caramel sauce recipe without dates that’s quick and easy to make. No need for a food processor!
Servings: 10
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.
Nutrition
Serving: 2tablespoon | Calories: 105kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 6g | Sugar: 12g
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!