• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Instagram
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan Thanksgiving Recipes
    • Vegan Christmas Recipes
    • New Year’s
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Popular » Vegan » Vegan Caramel Sauce

Vegan Caramel Sauce

December 4, 20222 Comments

Pin
Share
Tweet
11Shares
View Recipe

Vegan Caramel Sauce ~

Thick and rich homemade caramel sauce is easy to make with only 4 simple ingredients!

Vegan Caramel Sauce ~ Thick and rich homemade caramel sauce is easy to make with 4 simple ingredients! Simple and delicious!

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!

Vegan Caramel Sauce ~ Thick and rich homemade caramel sauce is easy to make with 4 simple ingredients! Simple and delicious!

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.
Vegan Caramel Sauce ~ Thick and rich homemade caramel sauce is easy to make with only 4 ingredients! Simple and delicious!

More Recipes You’ll Love!

  • Caramel Popcorn
  • Snickerdoodle Cake
  • Sweet Chex Party Mix
  • Vegan Chocolate Fondue
  • Praline Fudge

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Vegan Caramel Sauce ~ Thick and rich homemade caramel sauce is easy to make with 4 simple ingredients! Simple and delicious!
Vegan Caramel Sauce ~ Thick and rich homemade caramel sauce is easy to make with 4 simple ingredients! Simple and delicious!

Vegan Caramel Sauce

Thick and rich homemade caramel sauce is easy to make with 4 simple ingredients!
No ratings yet
Print Pin Rate
Course: sauce
Cuisine: American
Keyword: Christmas, dairy free, dessert, Halloween, sauce, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 174kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 174kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 10mg | Potassium: 165mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Pin
Share
Tweet
11Shares

Related Posts:

  • Frosted Fudge Brownies
    Frosted Fudge Brownies
  • Cranberry Coffee Cake
    Cranberry Coffee Cake
  • Apple Streusel Coffee Cake
    Apple Streusel Coffee Cake

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Filed Under: Autumn Flavors, Dessert, Sauces, Dressings, & Dips, Vegan, Vegan Christmas Recipes, Vegetarian Tagged With: Christmas, dairy-free, dessert, make-ahead, sauces, vegan, vegetarian

Previous Post: « Leftover Mashed Potato Focaccia
Next Post: Vegan Christmas Fudge »

Reader Interactions

Comments

  1. Jude

    December 5, 2022 at 9:14 am

    Do you add the vanilla paste same time as all the other ingredients, it doesn’t mention it in the instructions.

    Reply
    • thiswifecooks

      December 5, 2022 at 12:47 pm

      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.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Recent Posts

  • White Bean Stew
  • Noodles Romanoff
  • Taco Soup
  • Cabbage and Noodles (Haluski)

Footer

This Wife Cooks press

Copyright © 2023 thiswifecooks.com. All rights reserved. Privacy Policy .

This Wife Cooks™Logo Header Menu
  • #760 (no title)
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular