This Vegan Caramel Sauce is seriously to die for. It is quick, easy, and only requires 5 ingredients. This classic caramel sauce goes great on just about anything, especially chocolate! The best part of this recipes that is contains all natural ingredients. The coconut milk combined with the coconut sugar is oh so delicious.
My husband and I love making fun desserts together on the weekends. This recipe has become a staple in so many of the recipes on my blog like my Vegan Milkshakes and Homemade Twix Bars. It also pairs well with my Homemade Dairy Free Chocolate Sauce on my blog too. It also makes for a perfect topping on my Chocolate Covered Strawberries, Gluten and Dairy Free Cake, non-dairy ice cream, apple slices, Cookie Dough Bites and AIP Hot Chocolate.
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Why I Love This Recipe
- I love this easy recipe because it requires simple ingredients I always have on hand.
- This recipe is a must at your Thanksgiving Dinner, especially with all apple desserts like Apple Pie and Apple Cake.
- Unlike regular caramel sauce, this recipe is made with better for you ingredients. You won’t find corn syrup, guar gum or cane sugar in this recipe yet it will satisfy your caramel cravings!
- If you are like me and have a sweet tooth, this fun topping will be a must in your house. While you can put it on top of ice cream, you can also put it on top of something healthier like fruit.
- This easy vegan caramel sauce is naturally dairy free, gluten free, soy free, nut free, refined sugar free and vegan.
- This silky golden brown sauce lasts for days in the fridge so you can use it all week long.
- My healthier simple caramel sauce is also friendly recipe for kids.
- You can make this recipe into fun caramel candies by adding a layer of caramel sauce in Homemade Chocolate Candies.
Vegan Caramel Sauce Ingredients
- Coconut milk-my go to milk for dairy free baking.
- Coconut sugar-This is what will sweeten the sauce! You can substitute with maple sugar but it may change the flavor profile a bit. Personally I am not a fan of processed sugars, but technically you could use brown sugar if that is your kind of thing!
- Tapioca flour-This is my go to thickening agent. It thickens things similarly to corn starch You can also substitute this for arrowroot starch or flour.
- Pinch of salt-This is optional but if you like things to be sweet and salty, add a pinch of sea salt to make this a salted caramel sauce.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Coconut milk-You can use almond milk if you are not following the autoimmune protocol (AIP.) Keep in mind the density of the coconut cream is going to be a little bit different in texture and consistency so I would stick to the milk. You can use a can of coconut milk or condensed coconut milk, but make sure it is well mixed. Any kind of plant milk will work, just make sure it is consistent throughout and you are ok with the flavor. Some plant milks have after tastes. The milk you use will likely depend on what your grocery store has! Where I live, the brand vary.
- Coconut sugar-You can also use a light brown sugar or white sugar if you are not worried about refined sugars.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make The Best Dairy-Free Caramel Sauce
Photo 1: Using a medium pot, place all ingredients into the pot and bring to a boil on medium heat while continuously stirring it. You must continue to stir as it boils to prevent clumps. Once it boils turn off the heat and continue to stir off and on while allowing the sauce to thicken and get to room temperature.
Bakers Tips and Tricks
- Tip #1: Do not burn the caramel! Make sure the heat is control while you are whisking together. This recipe will burn quickly!
Recipe FAQs
Make sure you keep the your medium saucepan heat on medium high heat rather than high heat the whole time.
You can keep this recipe in the fridge in an airtight container for up to 2 weeks.
Other Vegan Desserts You Will Love
Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!
Vegan Caramel Sauce
Equipment
- Saucepan
Ingredients
- 1 cup coconut milk or almond milk if you are not doing AIP
- 3/4 cup coconut sugar
- 1 tbsp arrowroot powder or tapioca flour
Instructions
- Place all ingredients in a saucepan on medium heat constantly whisking together for 5 minutes. The sauce will foam up a bit, when this does turn down to low heat and simmer for 2 minutes and continue to whisk. Then remove from heat. The sauce will thicken up as it sits. Serve warm.
Notes
- Storage: You can store homemade sauce in the fridge for up to 2 weeks in an airtight container.
- Nutrition: The nutrition for this recipe is just an approximate and cannot be guaranteed.
- Servings: This recipe yields approximately 8 servings.
- Equipment: Small saucepan.
- Cooling : Allow this recipe to cool completely prior to placing it in the fridge.
Lori says
Great sauce that can be used on so many dishes for a sweet addition. Really easy to make and the coconut sugar gives it the perfect caramel taste
Allianna Moximchalk says
So glad you liked it!
Allianna Moximchalk says
Thanks for your review!