Vegan Caramel

Made with a coconut milk base, this decadent recipe is fast, simple, and flavorful!
Use this exquisite dairy-free recipe to drizzle over vegan cheesecakes, cookies, pies, fruits, ice creams… or pretty much anything!

Final

Makes about 1.5 cups of caramel sauce.

  • 1/2 cup Coconut Milk (scoop the top part of a chilled [overnight] can of high fat Coconut Milk)
  • 1 cup brown sugar
  • 5 tbsp coconut milk (from the bottom of the same can)
  • 4 tbsp vegan butter
  • 1 tbsp vanilla extract
  • pinch of salt
  1. In a small mixing bowl, combine the coconut mixture (the scooped, thickened part on the top of the can, along with the coconut milk). Mix until the ingredients are blended and smooth.
  2. Add all ingredients to a small saucepan.
  3. Whisk together over medium-low heat until all the sugar dissolves (approximately 10 minutes).
  4. Remove from the heat and place the sauce into a bowl/glass container . Allow it to cool to room temperature.
  5. Refrigerate the leftovers. The caramel thickens as it cools. Reheat it in a sauce pan if necessary.

Tip: You can lay out parchment paper with teaspoon drops of caramel. Leave it in the fridge overnight and you’ll have mini caramel chews 😉

Rich, sweet, and enticing- this delightful dairy-free recipe tastes exactly like caramel!