Vegan caramel sauce is so easy make, and so delicious. We have tried many methods over the years and have settled on this recipe that is a combo of some of our favorite attempts. This vegan caramel sauce is thick and gooey, with a hint of salt and cinnamon. Its perfect for topping bread puddings, cakes, ice cream, brownies, anything you can think of. It even makes a delicious coffee drink drizzle. You can whip up a batch in not time, and keep in the fridge for those late night bowls of ice cream, or dip one of our vegan churro ice cream sandwiches in it. Hey, I’m not judging, I’m right there with you. Caramel makes the worst day better!
1 cup full fat coconut milk or cream (the kind in a can, shaken well)
3/4 cups brown sugar
1 teaspoon vanilla extract
pinch of salt
2 teaspoons tapioca or corn starch
1 teaspoon cinnamon (optional)
Place brown sugar and starch in a medium size pot over medium heat, and allow it to cook while whisking for about a minute.
Reduce the heat to low and add the coconut milk, salt and cinnamon.
Whisk and Simmer for about 15 minutes until the caramel begins to thicken and sticks to the back of the spoon. Stir in the vanilla and allow to cool.
Store in an airtight container in the fridge.
If you like this recipe, try these:
The Pumpkin Spice Bread Pudding featured in this picture is available in our Fall and Winter Holiday Menu E-Book. This E-book is a full holiday menu complete with 34 recipes including a main dish, sides, desserts, and cocktails.