Follow my easy instructions and minimal ingredients to make THE BEST Vegan Caramel Sauce recipe you’ve ever tried. Perfect for cupcakes, cakes, cookies, tarts, ice-cream and more!
Watch me make this caramel sauce here.
Homemade caramel isn’t difficult, it just requires a few ingredients, a few utensils and a few tips.
This caramel sauce is:
- Thick
- Chewy
- Gooey
- Easy to make
- Perfect addition for any dessert
- 100% vegan and gluten-free
No thermometer needed!
Unlike many caramel recipes, this recipe doesn’t require a candy thermometer! You’ll just need your eyes-haha!
You will need to follow the instructions ‘step by step’ in order to create this irresistible caramel perfectly.
How to make a vegan caramel sauce?
Vegan caramel is SUPER quick and easy to make. It thickens as it cools and is just soo tasty!
You’ll need 3 ingredients- caster sugar, dairy-free block butter and coconut cream. Use the written out recipe below for the full recipe + method, but here is an overview.
- Firstly, you’ll want to melt the sugar in a small saucepan, stirring with a wooden spoon until it turns liquid and golden in colour.
- Next step is to add in the dairy-free butter. Stir this in until its combined. The mixture will turn thicker.
- Finally, add in the coconut cream.
- That’s it, the caramel is done
How to store this caramel sauce recipe?
As this caramel contains coconut cream, you’ll want to store it in the fridge.
Best way to store caramel in a a sealed container or jar. I allow my caramel to cool down at room temperature for around 30 minutes (so the heat from the caramel doesn’t effect my fridge), pour the caramel in the jar / container, add on the lid and place in the fridge. That’s it! The longer it’s in the fridge, the thicker the caramel will be!
Looking for more caramel inspired recipes? Look no further:
The Best Vegan Caramel Sauce
- Yield: 1 batch 1x
- Diet: Vegan
Description
How to make THE BEST Vegan Caramel Sauce!
Ingredients
- 200g of caster sugar
- 100g of dairy-free block butter*
- 200g of coconut cream*
Instructions
Method (caramel)
- Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
- When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
- Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
- Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.
Notes
Store: Keep this caramel sauce in a sealed jar / container in the fridge. Best enjoyed a week of making.
Coconut cream: Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
What vegan block butter to use? My favourite vegan / dairy-free block butters are ‘Naturli Vegan Block’ or Flora Plant Based Block Butter Alternative (salted or unsalted).
- Category: Basics
- Method: Baking
Hello! Seem like incredible!
At the step 3 you add the pan on the heat but when do you remove from it?
Hello, on step 2, you remove the pan from the heat to stir in the butter and coconut cream. Hope that helps 🙂 x
Hi! If you wanted to make this today, could you use a cartoon of coconut cream instead of waiting overnight for coconut milk to chill and removing the liquid?
Hello! Could you use this to make millionaires shortbread? Thank you!
Hi, can i use soy cream instead of coconut?
Author
Hello, You sure can! I like coconut as it just makes it so much more creamier! x
Does this taste like coconut? 🙂
Mine sure does. It’s not an overwhelming coconut taste, and might be covered up when added to something else.
Hi there…what type of unrefined sweetener could one substitute in for the castor sugar?
Can you use emlea plant based cream instead of the coconut cream?
Best ever caramel!!!!!!!
Author
Yay thank youu xx
I’m allergic to coconut cream, can there be another substitute?
Very tasty, not overly coconut(ty) which seems to be a concern for many people. My gripe with this recipe is the emulsification – the butter separates out and needs to be whisked back in. Slightly apprehensive using this in the caramel
apple cake recipe because of that.
Yummy and EASY!!
My 14 year old wanted to do all the mixing and it was easy for her. The whole family loved how it turned out!