vegan caramel sauce

3 Ingredient Vegan Caramel Sauce is easy to make and perfect for topping non-dairy ice cream or any other dessert! Comes together in just 5 minutes.

3 Ingredient Vegan Caramel Sauce

coconut cream

brown sugar

cornstarch

salt

In a small pan or pot, add the coconut cream, brown sugar and cornstarch. 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 minutes. If you want salted caramel, add a pinch of salt.

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.

A healthier take on salted caramel sauce that's made from coconut milk and coconut sugar. It's sweet, golden, gooey and you'll never taste the difference!

Salted Caramel Sauce (Vegan, Dairy-Free, Paleo)

13.5 oz coconut milk (full fat)

coconut sugar

tsp sea salt

coconut oil

tsp vanilla extract

Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.&nbsp;

Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.

Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.

Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.

Serve the sauce warm or refrigerate in a sealed glass jar.

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Salted caramel sauce that's made from coconut milk and coconut sugar. It's a dairy-free, paleo and vegan caramel sauce. And it's extremely delicious!

Salted Caramel Sauce

Dangerously addictive, ooey-gooey, rich &amp; thick vegan caramel sauce. Ready in under 5 minutes &amp; so incredibly delicious that you will need all of your will power not to eat it straight from the jar. Don’t say I didn’t warn you!

Five Minute Vegan Caramel Sauce

| 1/2 cup coconut sugar

water

tahini ((see recipe note))

vegan butter (or coconut oil (solid measurement))

salt ((add

Add the coconut sugar and the water to a pan.

Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 2- 3 minutes max. Do not leave it unattended as it will burn very easily if left too long.

Remove from the heat and add the tahini, salt and vegan butter or coconut oil. Stir very well until it is all well combined. It is normal to see a few little light flecks through it.If you have trouble getting it to come together put it over a low heat again for 30 seconds or so.

Silky, creamy &amp; rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It's so ridiculously easy &amp; is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything.......

Vegan Pumpkin Caramel Sauce

cashew butter ((or almond butter))

pumpkin puree

non-dairy milk ((more if you want to thin it a bit more))

coconut oil ((see recipe note if you prefer to not use oil))

Put the coconut sugar and water into a pan and warm over a medium heat.

When it starts to bubble, remove from the heat and add the cashew butter and salt, stirring until there are no lumps present.

Pop it back on a low heat while you do this as it helps it combine.

Next add the pumpkin puree and stir until combined well.

Add the milk and coconut oil and stir really well again.

https://content.jwplatform.com/videos/bmUZOVZF.mp4

Silky, creamy &amp; rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It’s so ridiculously easy & is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything…….

This Vegan Caramel Sauce is made with just 3 healthy, all-natural ingredients! Homemade caramel sauce goes perfectly with ice cream, cheesecakes, apple crisp, and more.

Vegan Caramel Sauce

full fat coconut milk (from

coarse sea salt

Heat a pot over medium high heat.

Add the sugar and stir around the pot for about 1 minute to heat through.

Add the coconut milk and and sea salt stir to combine.

Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon.

You can stir in up to ¾ teaspoon extra sea salt at this point if you want salted caramel.

Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid.

Cover jar, and place in fridge to cool further for at least two hours. The sauce WILL thicken up much more upon cooling and also upon placing in the fridge, even if it doesn't look very thick after removing from the stove.

To use, simply remove from fridge and pour over anything you want. I use this for holiday pancakes, Salted Caramel Pretzel Bark and over ice cream and cakes. Enjoy!!

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This Vegan Caramel Sauce is made with only 3 ingredients! Healthier, all natural ingredients, and goes perfectly with everything you pour it over!!

This 2-ingredient caramel sauce is made only with dates and almond milk! It's incredible as a dip with fresh fruit or as a topping for vegan cakes and ice creams.

2-Ingredient, No-Sugar Date Caramel Sauce

dates

vanilla unsweetened nondairy milk

salt salt (optional)

Soak the dates in hot water to cover for 30 to 60 minutes, then drain well.

Combine in a blender with the nondairy milk and blend until very smooth.

If it seems like the sauce will be difficult to pour out of the blender, add just a touch more nondairy milk and blend again. On the other hand, if the sauce seems thin (it should have body, though it won’t be as dense or sticky as sugar-based caramel sauce), add a couple more soaked dates.

Pour into a serving container and serve over nondairy ice cream, vegan brownies, or as a dip with fruit.

Vegan Gelato with Date Caramel is so satisfying. Here&#39;s a delicious dairy-free, gluten-free, sugar-free treat you can make at home!

Vegan Gelato With Date Caramel

Medjool Dates

Raw Cashews (*Note1) (soaked)

Coconut Cream (*Note2) (Full Fat)

tbsp Vanilla Extract

Lemon

Maple Syrup

Sea Salt Flakes (sprinkle on the top)

Maple Syrup (for drizzling)

Walnuts (toasted, lightly crushed)

Soak raw cashews in hot boiling water for an hour, or boiled them in hot water for 15 minutes then drain if you’re short on time.

Take the pits out of Medjool dates. Place pitted Medjool dates, softened cashews, full fat coconut cream, vanilla extract, lemon juice, maple syrup, in a high-speed blender.

Blend on high speed until smooth and creamy (please be patient, it will take 8-10 minutes or longer). Occasionally stop and scrape down the sides with a silicone spatula if needed.

Pour the smooth puree into a freezable container, smooth the surface and put the lid on. Leave it in the freezer for at least 4-5 hours before serving. (*Note3) Serve with crushed walnuts, pecans, or hazelnuts. Sprinkle sea salt flakes and drizzle more maple syrup on the top. Enjoy! 

How to make THE BEST Vegan Caramel Sauce!

The Best Vegan Caramel Sauce

caster sugar

dairy-free block butter*

coconut cream*

Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.

Method (caramel)

Very tasty, not overly coconut(ty) which seems to be a concern for many people. My gripe with this recipe is the emulsification - the butter separates out and needs to be whisked back in. Slightly apprehensive using this in the caramel
apple cake recipe because of that.

Yummy and EASY!! 

My 14 year old wanted to do all the mixing and it was easy for her.  The whole family loved how it turned out!

Whip up this simple Vegan Caramel Sauce in just 10 minutes! With only 3 ingredients, it&#39;s thick, easy, and perfect for drizzling over fruit, ice cream, apple crisp, or any dessert you want!

3-Ingredient Vegan Caramel Sauce

full-fat coconut milk

sugar

vanilla extract

Combine all the ingredients in a saucepan and whisk until well combined.

Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 5 minutes, or until it thickens. Stir frequently during this process.

Remove the saucepan from the heat. Use it immediately, or let it cool for a thicker consistency. Before using it, make sure to give it a good stir each time.

This Vegan Caramel Sauce is made with 4 simple ingredients, no added sugar, and takes 5 minutes to make!

Vegan Caramel Sauce (No added sugar!) 

Put the dates, water, and vanilla in your blender.

Start on low for about 10 seconds, then turn it up to high and blend until you have a smooth mixture.

Add additional water as needed to achieve your desired consistency.

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I added this one to my “to bake” list for the holidays. We’ll see how it goes. I’m having the whole family over tomorrow. It sure looks delicious. Happy holidays!

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