Whip up this simple Vegan Caramel Sauce in just 10 minutes! With only 3 ingredients, it's thick, easy, and perfect for drizzling over fruit, ice cream, apple crisp, or any dessert you want!
It's a breeze to make and a quick fix for your sweet cravings. Just combine the ingredients in a saucepan, whisk, cook for 5 minutes, and enjoy a smooth sauce that takes your desserts to new heights!
Plus, it isn't just limited to desserts. Try drizzling it over Vegan Pancakes or Vegan Waffles for a decadent breakfast or brunch treat, or use it as a dip for fresh fruit. The possibilities are endless!
Looking for more recipes to pair this vegan caramel sauce with? Check out my Vegan Ice Cream, Vegan Apple Crisp, and Vegan Crepes. Get ready to indulge in vegan goodness like never before!
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🌟 Why you'll love this recipe
- Quick and Easy: Whip up this sauce in just minutes, perfect for when you're short on time but craving something sweet.
- Minimal Ingredients: With only three simple ingredients required, it's hassle-free and budget-friendly.
- Versatile: Drizzle it over your favorite desserts like ice cream, cakes, or fruit, or use it as a dip or topping for pancakes and waffles.
- Dairy-Free and Vegan: Enjoy all the deliciousness of caramel without any animal products, making it suitable for vegans and those with dairy allergies.
- Irresistibly Delicious: Indulge in the rich, velvety-smooth texture and sweet, caramel flavor that elevates any dessert to a whole new level of yumminess.
🧾 Ingredient notes
Coconut Milk: Use full-fat coconut milk for a creamier sauce. If you want it lighter, go for light coconut milk, but it won't be as rich. For an extra thick sauce, try coconut cream instead.
Brown Sugar: It's what gives the sauce its caramel flavor. You can use light or dark brown sugar, depending on what you like.
If you don't want it too sweet, just use less sugar. You can also try other sweeteners like coconut sugar, maple syrup, or agave syrup.
Cornstarch: This helps thicken the sauce up. If you want it thinner, don't use as much cornstarch or skip it altogether.
You can also use arrowroot powder or tapioca starch if you don't have cornstarch.
Salt: You don't have to add salt, but it gives that yummy "salted caramel" taste. Any salt works, like regular table salt or sea salt. Just use what you have on hand.
I like to use iodized salt because iodized salt is probably the easiest way to maintain sufficient iodine intake
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Chocolate Caramel Sauce: Stir in some cocoa powder or melted chocolate for a decadent chocolate twist on this classic caramel sauce.
- Maple Caramel Sauce: Replace the brown sugar with maple syrup for a rich and flavorful caramel sauce with a hint of maple sweetness.
- Espresso Caramel Sauce: Add a shot of espresso or a tablespoon of instant coffee granules to the sauce for a delicious coffee-flavored twist.
- Spiced Caramel Sauce: Mix in a dash of cinnamon, nutmeg, or Pumpkin Pie Spice for a warm and cozy spiced caramel sauce, perfect for fall desserts.
- Bourbon Caramel Sauce: Incorporate a splash of bourbon for a sophisticated and boozy caramel sauce with a rich depth of flavor, perfect for adult indulgence.
🔪 Instructions
Step 1. Combine all the ingredients in a saucepan and whisk until well combined.
Step 2. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 5 minutes, or until it thickens, stirring frequently. Remove from the heat. Use it immediately, or let it cool for a thicker consistency.
💭 Expert tips
- Use a Heavy-Bottomed Pan: Opt for a saucepan with a heavy bottom to prevent hot spots and ensure even heating, which helps prevent the caramel from burning.
- Keep a Watchful Eye: Caramel can quickly go from golden to burnt, so keep an eye on it. Stir often and remove from heat when it reaches a deep amber color.
- Safety First: Hot sugar can cause burns, so use caution. Use a long-handled whisk or spoon and keep kids and pets away from the stove.
- Cool Gradually: Let the caramel sauce cool a bit before transferring to a container, it thickens as it cools. Avoid moving it straight from heat to fridge to prevent crystallization.
- Clean Up Quickly: Caramel hardens fast, making cleanup tough. Soak utensils and pans in hot, soapy water right after use for easier cleaning.
❓Recipe FAQs
Once stored in the fridge in a sealed container, it should stay good for about 1 to 2 weeks.
Just make sure to keep an eye on it, and if it smells off or looks weird, it's probably best to toss it out.
If it hardens in the fridge, don't worry, it's totally normal! To soften it up, simply microwave it for a few seconds at a time until it reaches your desired consistency.
Alternatively, you can gently heat it in a saucepan on the stove over low heat, stirring constantly, until it becomes smooth and pourable again.
Just be careful not to overheat it, as caramel can burn easily. Once softened, give it a good stir, and it'll be ready to use!
Yes, you can definitely freeze it for later use! To do so, transfer it to an airtight container or freezer-safe bag, making sure to leave some room for expansion.
Then, place it in the freezer where it can last for up to 3 months.
When you're ready to use it, simply thaw it in the refrigerator overnight or gently heat it in the microwave or on the stovetop until it reaches your desired consistency.
Give it a good stir, and it should be ready to drizzle over your favorite desserts once again!
If it burns, don't worry, it happens! Here's what you can do:
Stop the Cooking: Remove the saucepan from the heat immediately to prevent further burning.
Transfer Carefully: Carefully transfer the sauce to another clean saucepan or heatproof bowl, being careful not to scrape the burnt bits from the bottom of the pan.
Taste Test: Before continuing, taste a small amount of the sauce to determine the extent of the burnt flavor.
If it's only slightly burnt, you may be able to salvage it with some adjustments. If it's severely burnt, it may be best to start over.
Adjust Flavor: If the burnt flavor is mild, try adding a bit of fresh coconut milk and stirring well to dilute the burnt taste.
You can also try adding a small amount of vanilla extract or other flavorings to mask the burnt flavor.
Strain: If there are any large burnt particles in the sauce, you can strain them out using a fine-mesh sieve or cheesecloth to improve the texture.
Learn from It: Take note of what went wrong to prevent it from happening in the future.
Adjust your cooking temperature or stirring frequency as needed to avoid burning the sauce next time.
Get ready for a dessert extravaganza with this dairy-free caramel sauce!
Whether you're into classic Vegan Apple Pie with a caramel twist or Vegan Cheesecake topped with fresh fruit and a caramel drizzle, there's something for everyone.
Gooey Vegan Brownies smothered in caramel goodness or Vegan Cinnamon Rolls oozing with caramel offer irresistible options for your sweet cravings.
Don't forget to try homemade chocolate bars jazzed up with caramel or surprise your friends with cookies filled with gooey caramel centers.
🍰 More desserts to try with this sauce
Did you like this recipe? Please leave a rating and comment below!
3-Ingredient Vegan Caramel Sauce
Ingredients
- 1 cup full-fat coconut milk
- ¾ cup brown sugar, I used dark brown sugar, but for a lighter color, use light brown sugar instead
- 1 tablespoon cornstarch
Optional add-ins:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 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.
Notes
- Use a Heavy-Bottomed Pan: Opt for a saucepan with a heavy bottom to prevent hot spots and ensure even heating, which helps prevent the caramel from burning.
- Keep a Watchful Eye: Caramel can quickly go from golden to burnt, so keep an eye on it. Stir often and remove from heat when it reaches a deep amber color.
- Safety First: Hot sugar can cause burns, so use caution. Use a long-handled whisk or spoon and keep kids and pets away from the stove.
- Cool Gradually: Let the caramel sauce cool a bit before transferring to a container, it thickens as it cools. Avoid moving it straight from heat to fridge to prevent crystallization.
- Clean Up Quickly: Caramel hardens fast, making cleanup tough. Soak utensils and pans in hot, soapy water right after use for easier cleaning.
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