Vegan Caramel!
This sauce it's drool-worthy, dairy-free and easy to make.
Equipment
- Measuring spoons
- Glass container with lid ( for storage)
- Small pot for cooking sauce.
Ingredients
- 1 Cup Brown sugar Substitute for coconut palm sugar for keto
- 5 Tbsp Coconut milk I prefer full-fat coconut milk since it works better (substitute for any other plant milk of choice)
- 8 Tbsp Vegan Butter I prefer Miyokos, the taste it's better
- 1 Tsp Vanilla extract
- 1/4 Tsp Pink salt
Instructions
- Place the small pot in the stove on low to medium heat and add the sugar, salt, butter and milk. Mix it all together until combined.
- Bring the mixture to a boil while stirring constanlty. This will take 5-10 minutes. The sauce will thickened revome from heat and stir in the vanilla.
- The sauce it's ready to be use right away over your favorite desserts.
Notes
- The sauce needs to be refrigerated, it will last up to a week.
- The sauce will thickened in the refrigerator, do not worry just warm it up in the microwave and it will be soft again.
- You can use the coconut sugar to make it keto.
- Also it's important to use a good tasty butter, I use miyokos.
Nutrition
Calories: 1648kcal | Carbohydrates: 219g | Protein: 2g | Fat: 88g | Saturated Fat: 33g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 1g | Sodium: 1377mg | Potassium: 495mg | Sugar: 214g | Vitamin A: 4277IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 4mg
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