Vegan Caramel Sauce
A rich, creamy, 5-minute vegan caramel sauce made with coconut milk and natural sweeteners – perfect for drizzling, dipping, or baking.
Print Pin Servings: 12 tablespoons
Calories: 105kcal
Cost: $5
Equipment
- 1 Heavy-bottomed saucepan Prevents burning
- 1 Wooden spoon or heat-resistant spatula For stirring
- 1 Wire whisk Helps blend smoothly
- 1 set Measuring cups/spoons Accurate measurements
- 1 Fine-mesh strainer For smooth texture (optional)
- 2 Glass jars For storage
Ingredients
Caramel Sauce
- 1 cup Coconut sugar or brown sugar Sweetener
- 1 cup Full-fat coconut milk Room temperature
- 1 teaspoon Pure vanilla extract Flavor
- 0.5 teaspoon Sea salt Balances sweetness
- 2 tablespoon Coconut oil or vegan butter Adds richness
- 1 teaspoon Lemon juice Prevents crystallization
- 1 tablespoon Maple syrup Enhances sweetness
Instructions
- Heat sugar in saucepan until melted & amber.
- Whisk in coconut milk, vanilla & salt.
- Cook until thickened.
- Stir in coconut oil, lemon juice, maple syrup.
- Strain if needed & cool before storing.
Notes
Store in airtight glass jars for up to 2 weeks in the refrigerator. Reheat slightly before use if needed.
Nutrition
Serving: 25g | Calories: 105kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 5.2g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 65mg | Potassium: 55mg | Fiber: 0.6g | Sugar: 13g | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 0.3mg