Vegan Caramel

4.94 stars (47 ratings)

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.

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 121kcal

Author: Nora Taylor

Ingredients

1 cup coconut cream
3/4 cup brown sugar
optional: pinch of salt

US Customary - Metric

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.

Nutrition