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Vegan Caramel Sauce

4.39 from 21 votes
My Vegan Caramel Sauce is in response to many requests for a delicious, easy-to-prepare caramel topping without dairy.
A spoon dipped in vegan caramel sauce.

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Hi Bold Bakers!

WHAT YOU GET: A no-fuss vegan caramel sauce recipe that can be used as a topping or dip for many desserts, made in under an hour and perfect for topping almost anything.

After many requests for a dairy-free and Vegan Caramel Sauce option, it is finally here! This recipe is not just for vegans, but all caramel fans, and it’s actually way less finicky than traditional caramel sauce. 

Lots of store-bought caramel sauces are full of artificial ingredients and flavorings to make them last longer and “taste better.” Well, this recipe is here to show you you can make homemade vegan caramel sauce with just a few store-bought ingredients you probably have in your cupboard right now. This Vegan Caramel Sauce recipe is made by simply simmering coconut milk, maple syrup, and a pinch of salt. When the sauce has reduced down into a thick caramel, I take it off the burner and add vanilla and coconut oil. These last 2 ingredients make the sauce glossy, rich and full of flavor. 

I cannot tell you how yummy and addictive this Vegan Caramel Sauce is. Whether as a topping for ice cream or as an addition to my morning oatmeal, this sauce is perfect to pair with just about everything. This recipe is a “must-try” for all you Bold Bakers, vegan or not!

What Makes This Vegan Caramel Sauce Easy?

Usually, caramel sauce has to be babysat and can easily burn leaving you with an acrid or bitter caramel. This caramel thickens low and slow on the stove requiring just an occasional stir from you.

Tools You Need To Make Vegan Caramel Sauce

  • Large heavy bottom saucepan
  • Whisk
  • Measuring cups and spoons
  • Airtight storage container

Vegan caramel sauce being spooned out of a jar.

Gemma’s Pro Chef Tips For Making Vegan Caramel Sauce

  • Customize your flavor by using rum extract instead of vanilla extract.
  • Add ¼ tsp coarse salt at the end for salted caramel.
  • Steam releases when you stir this caramel so be sure to keep your hands and face away before stirring.
  • Reheat using a double boiler method aka bain-marie.

Can You Use Other Sweeteners?

Any sugar that caramelizes can be used in equal volume. 

Can You Use Other Dairy-Free Milk?

Yes, the reason for the coconut milk is that it is high in fat, and this enriches the sauce. Another type of nut milk will give you a thinner result.

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Vegan Caramel Sauce Recipe

4.39 from 21 votes
My best Vegan and Dairy Free Caramel Sauce is in response to many requests for a delicious, easy to prepare caramel topping for many desserts.
Author: Adapted from Feelgreatin8.com
Servings: 20 -25
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
My best Vegan and Dairy Free Caramel Sauce is in response to many requests for a delicious, easy to prepare caramel topping for many desserts.
Author: Adapted from Feelgreatin8.com
Servings: 20 -25

Ingredients

  • 2 cans full-fat coconut milk
  • 1 cup (10oz/283g) maple syrup
  • a pinch of sea salt
  • 2 tablespoon coconut oil
  • 4 teaspoons vanilla extract (optional)

Instructions

  • In a large saucepan with a heavy base, combine coconut milk, maple syrup, and salt.
  • Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
  • Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
  • Stir a little more often towards the end to keep the bottom from burning.
  • Remove from the heat, add the vanilla, then pour the caramel into a bowl and let it cool for about 5 minutes.
  • Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.

Recipe Notes

Nutrition Facts
Vegan Caramel Sauce Recipe
Amount Per Serving (1 g)
Calories 94 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 5g31%
Sodium 8mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jolina
Jolina
3 years ago

I just made this caramel sauce this morning! So delicious! But I did simmer it on medium low for 2 hrs though.i wanted it to ticken up. And that brown caramel color so I just kept on cooking. Haha. It’s easy, I didn’t have to babysit all the time. It didn’t burn. I used 2 tbsp vegan butter( earth balance) instead of coconut oil. I used two can of 13.5 oz coconut milk, at the end I got one 16oz jar and a 8 oz jar caramel sauce. Yay! Darn it, as I am writing the review, I just remembered… Read more »

anonymous
anonymous
3 years ago

a few notes – if you use sugar (at least white sugar) instead of maple syrup it’s harder to tell when it’s ready as there is no real caramel colour. Also, yes, this recipe does taste of coconut. Mine tasted very strongly of it – probably because I hate coconut and will sniff out half a gram of coconut milk in 5 seconds. It’s worth noting that I did use a white sugar which probably didn’t help disguise the coconut taste. If you don’t like coconut then I wouldn’t advise using this recipe but otherwise, it’s a great recipe and… Read more »

Brittany
Brittany
4 years ago

Hi Gemma!

Can this caramel be baked on top of brownies? It looks delicious!!!!! I can’t wait to try it!

Yuliana
Yuliana
4 years ago

Hey, Gemma can you use sugar instead of maple syrup ?

Linoya
Linoya
5 months ago

Hi Gemma, can you please write the ounces or grams of the coconut
milk so I can use a scale? I have coconut milk in a box, not a can.

Sienna
Sienna
3 years ago

Can I use almond milk or a another nut milk?

Mae
Mae
3 years ago

This was amazing and delicious. It is definitely worth the long wait. I followed the recipe to a T and it came out exactly as described. Wonderful.

Dusty
Dusty
3 years ago

Could I make this in a crock pot. seems like it would be perfect and I am TERRIBLE about burning things.

Christine Waters
Christine Waters
3 years ago

Hi Gemma, was wondering if this could be made in the microwave? I have made your other recipes (brownie and carrot cake) which are to die for – thank you so much for all your ideas.
Cheers Christine

Mrs. Chiu
Mrs. Chiu
4 years ago

Can this be frozen? I’ve frozen homemade dulce de leche so wondering if this would freeze as I couldn’t use it up in two weeks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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