Vegan Caramel Sauce
Easy to make, rich, and creamy, this vegan caramel sauce is the perfect sweet topping for desserts, coffee, or ice cream!
You can make vegan caramel from scratch with just 5 ingredients and a saucepan!
Why This Vegan Caramel Recipe is So Good
- Homemade means it’s better! Not only does this vegan caramel sauce taste amazing, but it’s made with simple, natural ingredients. There are no preservatives, food dyes, or chemical additives in this recipe, which is not usually true of store-bought dessert sauces.
- Not only is this recipe vegan and dairy-free, but it’s also gluten-free, nut-free, and allergy-friendly.
- It’s rich and creamy without any milk! Full-fat coconut milk is a magical ingredient when it comes to making creamy vegan dishes like this one.
- Enjoy homemade vegan caramel on your favorite desserts, like our Vegan Mug Brownie, or drizzled into an Oat Milk Latte or Vegan Hot Chocolate for a coffee-shop style treat!
- You can even use this sauce in cocktail recipes! I found this one for a bourbon caramel apple cocktail that sounds delish.
Tips and Tricks for Making Vegan Caramel
- A candy thermometer is a must when making this recipe, especially if you’re not already a professional at cooking caramel! Some home cooks can eyeball this, but I like to be precise to be safe. Cook the sugar mixture until it reaches the soft ball stage, or 235°F.
- Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.
- Homemade caramel can get gritty after it’s refrigerated, so it’s best to enjoy your homemade caramel right after making it! If you need to, store leftovers in the fridge for up to 5 days.
More Sweet Recipes
- Vegan Coffee Cake
- No Bake Cookie Dough Bites
- Chocolate Covered Cranberries
- Vegan Gingerbread Cookies
- Vegan Pecan Pie
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Caramel Sauce
Easy to make, rich, and creamy, this vegan caramel sauce is perfect for desserts, coffee, or ice cream!
Ingredients
- 1 cup light brown sugar
- ½ cup full fat coconut milk well stirred and divided
- 2 tablespoons dairy free butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
Instructions
- Place the light brown sugar and coconut milk in a large saucepan set over medium heat. Cook, stirring occasionally, until the sugar has melted completely.
- Bring the caramel to a boil and cook until the temperature reaches the “soft ball” stage (235F). This should take 5-7 minutes, but I highly recommend using a candy thermometer to ensure it’s the right temperature!
- Remove the pan from the heat and add the butter, vanilla and sea salt. Whisk to combine.
- Enjoy immediately. This caramel is best enjoyed fresh as it will become gritty when reheated. It can be stored in the fridge for up to 5 days and reheated in 10 second intervals in the microwave until warm.
Notes
- A candy thermometer is a must when making this recipe, especially if you're not already a professional at cooking caramel! Some home cooks can eyeball this, but I like to be precise to be safe. Cook the sugar mixture until it reaches the soft ball stage, or 235°F.
- Use full-fat coconut milk rather than a light version, and be sure to pour it out of the can into a bowl and whisk it well to combine the coconut solids and liquid.
- Homemade caramel can get gritty after it's refrigerated, so it's best to enjoy your homemade caramel right after making it! If you need to, store leftovers in the fridge for up to 5 days.
