I love how easy and delish this vegan caramel sauce recipe turns out. It is still so creamy that you won’t miss the butter or heavy cream. Coconut makes it luscious and delish. Add it anything you can dream up.
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How To Make Vegan Caramel Sauce
In a stockpot, place the coconut milk over medium heat. Once all the fat has melted, whisk in both sugars, the vanilla, baking soda, and salt, and let the mixture come to a boil, for about 10 to 12 minutes.
When the mixture has reached a boil, reduce the heat to medium-low and simmer until the caramel is dark brown and easily coats the back of a spoon, 37 to 42 minutes, stirring only occasionally.
Let cool completely, then pour into a jar, straining out any leftover little bits of brown sugar to ensure that the sauce is totally smooth. Let it sit in the refrigerator overnight so the flavors develop further.
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Vegan Caramel Sauce Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 13.5 ounce Cans Full-Fat Coconut Milk
- 1 cup Granulated White Sugar
- 3/4 cup Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Diamond Crystal Kosher Salt or 1/8 teaspoon Fine Sea Salt
Instructions
- In a stockpot, place the coconut milk over medium heat. Once all the fat has melted, whisk in both sugars, the vanilla, baking soda, and salt, and let the mixture come to a boil, for about 10 to 12 minutes.
- When the mixture has reached a boil, reduce the heat to medium-low and simmer until the caramel is dark brown and easily coats the back of a spoon, 37 to 42 minutes, stirring only occasionally (over stirring with cause it to crystallize).
- Let cool completely, then pour into a jar, straining out any leftover little bits of brown sugar to ensure that the sauce is totally smooth. Let it sit in the refrigerator overnight so the flavors develop further.
Notes
- This caramel should be stored in an airtight jar or container in the refrigerator; it will keep for 3 to 4 weeks if stored properly.
Nutrition
Recipe Help
It is, there are no dairy or animal products in this coconut caramel sauce recipe.
If you want to use another type of milk, use whole or full-fat milk as a replacement for canned coconut milk. It just won’t be vegan anymore.
More dessert recipes
- Apple Fritter Bread
- Homemade Cranberry Sauce
- Pineapple Coconut Cake Recipe
- Real Deal Southern Caramel Cake Recipe
- Grilled Peaches with Caramel Sauce
- Strawberry Sauce
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I made this caramel sauce last night to go with dessert and it was incredible! Thanks so much for sharing the recipe!
Never buying caramel sauce again! This was so good! Love that it’s made with coconut milk!
What a delicious idea! Although I am not vegan, this is great way to make a sauce with store cupboard ingredients too.