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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
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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Try These Recipes!
Vegan Caramel Sauce Recipe
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
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 »
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 »
Hi Gemma!
Can this caramel be baked on top of brownies? It looks delicious!!!!! I can’t wait to try it!
Hey, Gemma can you use sugar instead of maple syrup ?
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.
Can I use almond milk or a another nut milk?
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.
Could I make this in a crock pot. seems like it would be perfect and I am TERRIBLE about burning things.
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
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!