Craving a rich, creamy caramel sauce but looking to keep it vegan? This easy vegan salted caramel sauce is here to satisfy! Made with just a handful of plant-based ingredients, this caramel is smooth, perfectly sweet, and has a hint of salt that balances out the flavors beautifully. It’s the perfect topping for drizzling over ice cream, adding to baked goods, or stirring into your coffee for an extra indulgent treat. And the best part? No need for dairy or refined sugars! This sauce brings all the caramel goodness with none of the compromise. Dive into this simple recipe and discover how easy (and delicious) homemade vegan caramel can be.
Here’s a simple and delicious recipe for a vegan salted caramel sauce. Perfect for drizzling on desserts, stirring into coffee, or just enjoying by the spoonful!
Vegan Salted Caramel Sauce
Ingredients
- 1 cup coconut cream (or full-fat coconut milk)
- 1 cup coconut sugar (or brown sugar for a slightly different flavor)
- 2 tablespoons maple syrup (optional, for extra richness)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, or to taste
Instructions
- Prepare Coconut Cream: If using coconut milk, chill the can for a few hours first, then scoop out the thick cream from the top. You’ll need about 1 cup.
- Combine Ingredients: In a medium saucepan over medium heat, add the coconut cream, coconut sugar, and maple syrup (if using). Stir to combine.
- Bring to a Simmer: Heat the mixture, stirring occasionally, until it starts to simmer. Reduce the heat to low, and let it cook for about 10–15 minutes, stirring frequently. The sauce will thicken as it cooks.
- Add Flavoring: Once it reaches a caramel-like consistency, remove from heat. Stir in the vanilla extract and salt, adjusting to taste.
- Cool and Serve: Allow the sauce to cool. It will continue to thicken as it cools. Store in an airtight container in the fridge for up to two weeks, and warm it slightly before serving if needed.
Enjoy your vegan salted caramel sauce on everything from ice cream to brownies or even mixed into your morning oats!
This vegan salted caramel sauce is proof that plant-based treats can be every bit as indulgent and delicious as their classic counterparts. With its rich, creamy texture and perfectly balanced sweet and salty flavor, this sauce is sure to become a staple in your kitchen. Whether you’re drizzling it over desserts, stirring it into your coffee, or enjoying it by the spoonful, it’s a treat everyone can enjoy. We’d love to hear how you used your caramel sauce or any twists you added—let us know in the comments below! Your feedback and ideas inspire our future recipes!
Frequently Asked Questions
Can I use another type of plant-based milk instead of coconut cream?
Coconut cream (or full-fat coconut milk) is ideal because it provides the thick, creamy texture essential for caramel sauce. Almond or oat milk may work, but the sauce may be thinner and less rich.
Does this caramel sauce taste like coconut?
Using coconut cream does give it a subtle coconut flavor, but it’s balanced by the caramel notes from the sugar and vanilla. For a milder coconut taste, try using refined coconut oil or cream.
Can I make this caramel sauce ahead for a party?
Yes, you can make this vegan salted caramel sauce ahead of time, making it perfect for party prep! Simply prepare the sauce as directed and store it in an airtight container in the refrigerator for up to a week. When you’re ready to serve, gently warm it on the stove or in the microwave, stirring well to restore its smooth, drizzly texture. The sauce will thicken as it cools in the fridge, so warming it will bring it back to a pourable consistency. This make-ahead option is ideal for busy schedules, allowing you to serve a delicious treat with ease!
