This Vegan Caramel Sauce is delicious, smooth, & very simple to prepare. This rich sauce works well as a fruit dip, a drizzle over sweets, or a stir in coffee. Despite using only a few plant-based ingredients, Vegan Caramel Sauce has a flavor that is identical to the traditional kind. It is manufactured without any animal products and is free of dairy and butter. All of the rich flavor and creamy texture will be yours without the guilt. The sauce to dip has the ideal combination of sweetness and saltiness and is smooth and shiny. Even people who lack a vegan will enjoy it!
STATS:
- Diet: Vegan, Dairy-Free, Gluten-Free
- Course: Sauce, Dessert Topping
- Cuisine: American
- Time for prep: 5 minutes
- Cooking time: 10 minutes
- Working time (total): 15 minutes
- Size/serving: 1 to 2 tablespoons
- Total yield: About 1 cup
- Level of difficulty: Easy
- Mode of cooking: Stovetop
EQUIPMENT:
- Small saucepan
- Airtight jar/container (for storage)
- Whisk
- Measuring cups & spoons
Ingredients:
- One cup of canned coconut milk with full of fat
- 3/4 cup of light or dark brown sugar
- Two tablespoons of maple syrup are enough
- One tablespoon of coconut oil, if you want for added richness
- One teaspoon of vanilla extract
- 1/4 tsp sea salt, or more according to preference
INGREDIENT NOTES:
Coconut milk:
- The best choice for getting a creamy texture is full-fat, canned coconut milk. Light coconut milk may dilute the sauce, so avoid using it. Spin the can to mix the cream and liquids prior to drinking.
Brown sugar:
- You have the option of using either light or dark brown sugar. Dark sugar enhances the flavor of caramel. Examine its vegan accreditation if needed.
Maple syrup:
- The sweetness of maple syrup adds a creamy feel and a natural sweetness. It likewise enhances the flavor.
Coconut oil:
- It offers texture and glitter but is not indispensable. The taste of coconut is not overpowering in refined coconut oil.
Vanilla and salt:
- Vanilla adds warmth. Salt balances sweetness and offers that classic salted caramel flavor.
DIRECTIONS:
- In a small pot, blend the brown sugar, maple sap from trees, and coconut milk.
- Stir frequently with a whisk while heating over medium heat.
- Decrease to a low temperature after bringing to a mild boil.
- Stir frequently as you cook for around eight to ten minutes.
- As it cooks, the sauce will get thicker.
- To add even more sparkle and richness, mix in the coconut oil now if using.
- Stir in the vanilla and salt after turning off the heat.
- The dipping sauce becomes thicker as it cools, so allow it to cool somewhat.
- Fill a clean jar and store it in the fridge.
SUGGESTIONS:
- Avoid letting it simmer. Stir frequently to avoid scorching.
- Don’t worry if the sauce appears thin at first; it will expand more as it cools.
- Does it get too thick after chilling? Finish with a splash of plant milk after gently reheating.
- Try it with ice cream, brownies, pancakes, or apple slices!
STORAGE DETAILS:
FRIDGE:
- Store in a tightly sealed jar for at least two weeks. Warm it up slowly before using it, because it gets firmer when it’s cold.
FREEZER:
- You can freeze it for at least the next two months.The following day, let it thaw in the refrigerator before using.
FAQs:
Is it feasible to use another sweetener for brown sugar?
- Coconut sugar is effective. There will be a little more earthiness & depth to the flavor.
Will this have a coconut flavor?
- A little. To further cover it up, add a little vanilla or refined coconut oil.
Is this sauce suitable for topping/baking?
- It works best as a drizzle, dip, or topping. In baked foods, it might separate.
Is it feasible to prepare it without oil?
- Indeed! Coconut oil is not required. It simply makes things richer.
Is it practicable to double the recipe?
- Yes, you can simply use a bigger pot and boil for a bit longer (if necessary)
NUTRITIONAL INFORMATION:
Calories: 90
Carbs: 11g
Iron: 0.3mg
Total carbs: 11g
Vitamin A: 0 IU
Fiber: 0g
Calcium: 10mg
Protein: 0g
Iron: 0.3mg
Serving size: 1 tbsp
Sodium: 45mg
Serving: About 16 tablespoons
Potassium: 40mg
