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Vegan Caramel Sauce!! The simplest caramel recipe and you won't believe the flavor

Vegan Caramel Sauce

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Hi Bold Bakers!

After many requests for a dairy free and Vegan Caramel Sauce option, it is finally here! This is my recipe for the best Vegan 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.

My Vegan Caramel Sauce recipe is so easy, anyone can make it, and anyone would love it. This recipe is not just for vegans, but all caramel fans, and it’s actually way less finicky than traditional caramel sauce. Usually caramel sauce has to be babysat and can easily burn leaving you with an acrid or bitter caramel. This Vegan Caramel Sauce recipe is made by simply simmering coconut milk, maple syrup, and a pinch of salt. The caramel thickens low and slow on the stove requiring  just an occasional stir from you.

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!

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4.22 from 14 votes
Vegan Caramel Sauce!! The simplest caramel recipe and you won't believe the flavor
Vegan Caramel Sauce
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 20 -25
Calories: 94 kcal
Author: Adapted from
  • 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
  1. In a large saucepan with a heavy base, combine coconut milk, maple syrup and salt.
  2. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
  3. Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
  4. Stir a little more often towards the end to keep the bottom from burning.
  5. Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.
  6. Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.
Nutrition Facts
Vegan Caramel Sauce
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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Sienna on March 28, 2019 at 8:16 pm

    Can I use almond milk or a another nut milk?

    • Gemma Stafford on March 29, 2019 at 4:24 am

      Hi Siena,
      Yes! The reason for the coconut milk is that it is high fat, and this enriches the sauce, another nut milk will give you a thinner result,
      Gemma 🙂

  2. Jolina on September 19, 2018 at 10:45 am

    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 I forgot to add the vanilla before I jarred it. Haha. I would do it now but I got a 5 months old napping on my chest. Still, it is already delicious! Thank you so much, this will be my go to recipe from now on. Even after breastfeeding, I can have dairy again, I think I’ll still use this recipe. My baby is allergic to protein found in cow’s milk, I’m breastfeeding so I have to cut dairy off from my diet. At he beginning it was hard, but now I’m discovering all kinds of dairy free recipes just as good, it got easy 😜. Thank you!

    • Gemma Stafford on September 19, 2018 at 11:49 am

      Hi Jolina,
      Wow! well done you, and congratulations on your baby. five months of feeding is a big job done!
      I know about this allergy, I had this issue as I was weaned, dreadful eczema, which was solved by a change to goats milk. apparently the goat milk protein is smaller, and more suitable! phew, I know my parents were so distressed by this. I hope all well now for your baby. I grew out of the problem, it seems it was infantile, I hope this is true of your little person too.
      Thank you for being in touch,
      Gemma 🙂

  3. anonymous on August 7, 2018 at 2:51 pm

    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 turned out really well and my coconut loving family loved it.

    • Gemma Stafford on August 9, 2018 at 7:44 am

      Hi there,
      Thank you for this well though out review. Yes, you are right, you will taste the ingredient you are not too fond of, this is true of things like eggs too!
      I appreciate your taking the time to write this, and other Bold Bakers will too.
      Gemma 🙂

  4. Mae on August 2, 2018 at 12:53 pm

    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.

    • Gemma Stafford on August 2, 2018 at 1:16 pm

      Thank you Mae, I am really happy to hear this.
      It is great to have your very kind review.
      Gemma 🙂

  5. Dusty on July 29, 2018 at 6:20 am

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

    • Gemma Stafford on July 29, 2018 at 4:37 pm

      yes for sure, but it will just take a little longer 🙂


  6. Christine Waters on June 24, 2018 at 9:36 pm

    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

    • Gemma Stafford on June 25, 2018 at 2:41 am

      Hi Christine,
      Mmmm! this is me thinking. I do not think so. This is because there is a certain amount of reduction required to thicken the sauce. This is almost like condensing the liquid ingredients. It is a slow process. I cannot think how to do this in a shorter time, I am sorry.
      Thank you for the question though, it made me think! We may be able to veganize this one ( using a vegan margarine and coconut cream. If you try it let us know,
      Gemma 🙂

  7. Mrs. Chiu on April 29, 2018 at 2:04 pm

    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!

    • Gemma Stafford on April 29, 2018 at 9:15 pm


      It doesn’t really need to be frozen. it will keep happily in the fridge for a few weeks. Not sure if freezing will do this caramel any favors.


  8. Brittany on April 2, 2018 at 7:46 pm

    Hi Gemma!

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

    • Gemma Stafford on April 3, 2018 at 2:18 am

      Hi Brittany,
      I really do not know! It is worth a shot. It willharden a little I think, I would need to try it to be sure,
      Gemma 🙂

  9. Yuliana on March 10, 2018 at 4:40 pm

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

    • Gemma Stafford on March 11, 2018 at 5:38 am

      Hi there,
      Yes, in the same quantity. Ant sugar which can caramelize can be used in this recipe,
      Gemma 🙂

  10. Mathilde on January 17, 2018 at 9:59 am

    Hi Gemma!
    Firstly, I would like to thank you for making vegan recipes (not to mention gluten free and other) – it just makes me so happy to see a “regular” chef make such recipes as I know many who swear to traditional ingredients, especially dairy.
    My question: do I have to use maple syrup? I k ow it tastes amazing, but it is also quite expensive. Does any type if syrup work out as sweetener?
    Wishing all the best for future baking,

    • Gemma Stafford on January 17, 2018 at 8:59 pm

      Hi Mathilde,

      I’m really thrilled you like these guilt free recipes. I want my recipes to be as inclusive as possible.

      So I agree, maple syrup is super expensive. If you want to swap it for agave or another sugar check my chart. Just a note that stevia won’t work in this recipe as it won’t turn to caramel and honey might have too strong of a flavor.


  11. Claire on January 17, 2018 at 1:32 am

    Does this have a strong coconut taste? I really don’t like coconut and I’d be worried it’d overpower the taste. Thanks

    • Gemma Stafford on January 17, 2018 at 2:05 am

      Hi Claire,
      Really it depends on your sense of taste!
      I would not find that I can taste it, but I have found that people will taste what they do not like, so people will tell me that they taste egg, even in the smallest amounts, when egg is not part of their usual diet. In other words I do not know if you will taste it, try it!
      Gemma 🙂

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