This silky smooth Vegan Caramel Sauce is easy to make with just two ingredients! Rich, sweet, and decadent, it’s the perfect sauce to drizzle over vegan ice cream or apple pie. Or try dipping apple slices in it! The possibilities are endless.
Searching for more sweet vegan sauces? Check out my Vegan Hot Fudge, Vegan Lemon Curd, Strawberry Sauce, and Vegan Chocolate Ganache recipes as well.
Hello, dreamy, creamy Vegan Caramel. This incredibly sweet and easy sauce takes 10 minutes to stir together using just 2 ingredients: coconut cream and brown sugar! It comes together like magic before your eyes.
Once it’s looking luscious and silky smooth, you can drizzle this perfect vegan caramel sauce over a bowl of Vegan Ice Cream, homemade Vegan Apple Crisp, my Caramel Skillet Cookie, and any other vegan dessert recipes that could use a caramel twist.
Don’t forget to try my salty and sweet Vegan Salted Caramel recipe, too. It’s made in a more traditional way on the stovetop and is a bit more difficult, but is still fairly simple. You can’t go wrong with either in my opinion, but if you don’t love coconut, you may want to use that recipe instead (leave out the salt if you don’t want salted caramel).
Why this is the best vegan caramel sauce
- Only two ingredients! Coconut cream and brown sugar are all you need for homemade vegan caramel. Or, customize the flavor with a pinch of salt, cinnamon, and other add-ins.
- A 10-minute recipe – Heat the two ingredients in a pot on the stove and in 10 minutes, you have a perfectly thick and creamy caramel sauce.
- Delicious caramel – I really used to love caramel and while I have nothing against the “healthy” versions made with dates or maple syrup, this sweet and luscious recipe instantly curbs my cravings.
How to make vegan caramel
Find the complete recipe with measurements in the recipe card below.
Add the coconut cream and brown sugar to a small pot and heat over medium-high heat on the stove, stirring constantly. When the mixture begins to bubble and foam, lower the heat to a simmer and stir frequently for about 5-10 minutes.
Customize the flavor by stirring in a pinch of salt, cinnamon, nutmeg, or vanilla bean paste while the caramel is simmering.
Take the pot off the heat. Use the caramel right away or transfer it to a glass container and let it cool. Enjoy!
Pro tip: The caramel thickens considerably as it cools. To loosen the consistency, place it on the kitchen counter or zap it in the microwave for 30 seconds. Give it a good stir, then enjoy.
Serving suggestions
There are so many ways to use vegan caramel, such as:
- It’s one of the best vegan ice cream toppings ever!
- Drizzle it over apple pie, apple crisp, apple cake, apple crumble, or apple muffins. You can even use it in my Apple Upside Down Cake.
- Or, keep it simple by using it as a sweet dip for apple slices.
- Use it as a cake or cupcake filling.
- Drizzle it over my Vegan Salted Caramel Skillet Cookie.
- It gives my Vegan Caramel Monkey Bread a glistening and sweet touch.
- Eat it by the spoonful right out of the pot. I won’t judge!
Frequently asked questions
Butter and/or heavy cream are sometimes added to caramel for a glossy look and rich mouthfeel, so usually, no, caramel is not vegan. The good news is that dairy isn’t what makes caramel caramel, and you can make a delicious dairy free version.
This vegan caramel recipe uses brown sugar as the main ingredient, while some coconut cream gives it a nice richness.
Yes, you can use canned full-fat coconut milk if you can’t find canned coconut cream. Simply scoop out the thick white part at the top and leave the liquid in the can (save it for a vegan curry or potato soup).
This recipe makes about 1 1/4 cups of caramel.
The leftover caramel will keep for up to 1 week when stored in an airtight glass container in the refrigerator. Give it a good stir before serving or reheat it in 30-second intervals in the microwave until it’s smooth again.
Yes! The caramel freezes well for about 1 month. Let the leftovers thaw in the fridge overnight before reheating them in the microwave and serving.
Vegan Caramel
Ingredients
- 1 cup coconut cream
- 3/4 cup brown sugar
- optional: pinch of salt
Instructions
- In a small pan or pot, add the coconut cream and brown sugar. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5-10 minutes. If you want salted caramel, add a pinch of salt, or more to taste.
- Remove from heat. The caramel can be used immediately, or let it cool and it will thicken considerably. Each time you go to use it, give it a good stir. Store leftover caramel in a covered glass container in the refrigerator for about a week.
Video
Notes
- I like to buy canned coconut cream for this recipe, but if you can’t find it you can use full fat coconut milk. Simply scoop out the thick white part, and leave the liquid in the can. You might need a few cans of full fat coconut milk to get enough cream.
- May sub coconut sugar for brown sugar if desired, but I prefer brown sugar.
- It will be quite thick after refrigerating. Simply microwave or heat in a pan and stir until it thins a bit, as desired.
I drizzled this on a raw carrot cake and it was delicious! I’m going to try it on some apples for a snack tonight. I have to keep coming up with things to put it on, otherwise I’m just going to drink it. Thanks for sharing such a decadent, but easy recipe!
You’re so welcome!!
This looks incredible! Do you use everything in the tin of coconut cream or just the solid at the top?
I try to use only the creamy white part, or even buy the canned “coconut cream” which is just all creamy white coconut. But if a little clear liquid gets in, it will still be fine!
100% delicious! Added some vanilla essence, because my husband doesn’t like coconut flavour. We had it with your apple cake and oh lordy it was so yum! So glad I found your recipes.
Sounds amazing! So glad you found my site, thank you!
Can I say I’m addicted to this now? I’ve been craving caramel but with my dairy allergies just can’t. But this!!! Thanks for posting this recipe!!
You’re so welcome!
Hello! How to store caramel? Fridge or not?
Yes, it needs to be stored in the fridge.
I absolutely love it!!! I’m glad I did make it today and it’s really delicious yummy! Thanks so much!!
You’re so welcome!
SCRUMPTIOUS!
That’s great!
This caramel recipe is loved by the whole family. Thanks!!
You’re so welcome!
Lovely, simple, delicious caramel sauce. We drizzled it over a from-scratch vanilla cake.
Thanks!
Can I use sweetened condensed coconut milk instead of coconut cream?
I bet it would work but I haven’t tried it.
Hi there!
What’s the actual serving size?
I don’t have an exact breakdown, if you divide it by 12 that is the serving size, but I haven’t done this myself.
I love the flavor , is going to be really good drizzle on my apple, pecan bars.
Thank you!
easy and delicious. i was amazed!
I’m making a fruit tray for an upcoming gathering. Would this be good as a dip?
Yes it’s a really good dip for fruit!
Putting it over my dark choc walnut brownies mad dope
Looks good! Can it be frozen?
I haven’t tried it myself, but I bet it would work pretty well. You might have to whisk it well once thawed or use an immersion blender to get it smooth again, or maybe just warming it up would be enough.
This quick and easy caramel recipe was perfect.
Just saw the recipe and had ingredients and made it to pour over homemade bread pudding. My husband is obsessed. He loves sweets. Stated it’s better than the store bought. Which I’m glad cause that one isn’t vegan. He said it was way better I’m his coffee as well. Almost ate the whole thing lol. Thank you! ☺️
That sounds incredible over bread pudding, wow! So happy he is loving it so much, thank you!
Nora, this vegan caramel was delicious and SO DANG EASY to make! Thank you so much for this recipe!
Does the coconut cream need to be chilled overnight before making this recipe? I know a lot of recipes recommend doing this but I wasn’t sure if it would be necessary here. Thanks!
No it is not necessary for the caramel sauce, in fact you are warming it anyhow. Chilling the coconut cream would be more for when you make coconut whip cream. Thanks!
Do you think it could be used as a caramel glace for a drip cake?
Yes I think it would work for that. I haven’t tried it though! Pretty good idea. ?
Would this work on top of popcorn or would it make it soggy? I haven’t found a vegan caramel sauce that doesn’t make the popcorn soggy instead of soft caramel.
I think if you just poured it over popcorn it would make it soggy. I think to make caramel popcorn you really should pour the caramel on the popcorn and then bake it for a bit. But that being said, I haven’t tried it with this recipe yet, but I will soon. That sounds incredible!
I want to try this caramel sauce and I was wondering if I could use coconut ? sugar instead of the brown sugar? Thanks for sharing ?
It would probably work but I’ve never tried it! Thank you.
Bless you for sharing this recipe! I’ve been seeing yummy trifles and parfaits using caramel sauce but we are a lactose intolerant family! Thank you for a quick and easy alternative option!
Thank you! So glad you enjoyed it.
Yes thank you very easy I Hope.
I love this recipe! Can I freeze this?
Thank you, so glad you love it! I haven’t tried freezing this myself, but I don’t see why it wouldn’t work. You would probably just need to warm it and whisk it up good to make it smooth again.
So easy and delicious! I had ingredients on hand, so I whipped it up. Amazing!!