Vegan Caramel Sauce ~
Thick and rich homemade caramel sauce is easy to make with only 4 simple ingredients!
Vegan Caramel Sauce Recipe
I like this non-dairy caramel sauce because it’s easy, delicious, and so versatile!
Drizzle over ice cream, brownies, and pies. Enjoy as a dip with apples and pears. Or add a spoonful to your morning coffee for a sweet start to the day!
Ingredients for Vegan Caramel Sauce
You will need:
- 13.5 ounce coconut milk, canned
- 1/3 cup maple syrup
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla bean paste
Ingredient Notes
- Coconut Milk – Canned coconut milk, with its higher fat content than carton milk, should be used for this recipe. You also want to use full-fat coconut milk. We want thick caramel sauce; this is not a job for lighter milk!
- Maple Syrup – Pure maple syrup yields the best flavor!
- Light Brown Sugar – I prefer light brown sugar simply for its lighter color. Dark brown will also work just fine but the caramel sauce will be…well, darker.
- Vanilla Bean Paste – Vanilla bean paste has a thicker consistency and a sweeter, stronger flavor than vanilla extract. However, vanilla extract is a fine substitute.
How to Make Vegan Caramel Sauce
STEP ONE: In a medium saucepan, stir together the coconut milk, maple syrup, and brown sugar. Bring just to a low boil. Cook for 3 minutes, stirring frequently.
STEP TWO: Reduce the heat to low and simmer for 45 minutes, stirring occasionally until the sauce is thickened and reduced by half.
STEP THREE: Remove from heat and stir in the vanilla bean paste. Set aside to cool completely in the saucepan, about an hour. When the sauce is at room temperature, transfer it to an airtight container and refrigerate until ready to use.
Storage
- This vegan caramel sauce will be good in the refrigerator for 2-3 weeks and in the freezer for up to 3 months. To thaw, let the sauce come to room temperature on the counter then transfer to the fridge.
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Vegan Caramel Sauce
Ingredients
- 13.5- ounce can coconut milk
- 1/3 cup maple syrup
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla bean paste
Instructions
- In a medium saucepan, stir together the coconut milk, maple syrup, and brown sugar. Bring just to a low boil. Cook for 3 minutes, stirring frequently.
- Reduce the heat to low and simmer for 45 minutes, stirring occasionally until the sauce is thickened and reduced by half.
- Remove from heat and stir in the vanilla bean paste. Set aside to cool completely in the saucepan, about an hour. When the sauce is at room temperature, transfer it to an airtight container and refrigerate until ready to use.
Jude
Do you add the vanilla paste same time as all the other ingredients, it doesn’t mention it in the instructions.
thiswifecooks
Hi Jude ~ The vanilla bean paste is added in Step #3, after the sauce is taken off the heat. I’ve just updated the directions for clarity.