Go Back
–+ servings
vegan caramel
Print Recipe
No ratings yet

Vegan Caramel!

This sauce it's drool-worthy, dairy-free and easy to make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert, Sauce
Cuisine: American, Plant-Based, Spanish
Keyword: Basic recipe, dairy-free, Fast, vegan
Servings: 1 container
Calories: 1648kcal

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.
"The calories are for the whole container"

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