Vegan Caramel Sauce
Quick, easy and delicious 3 ingredient caramel sauce.
Servings: 8 tbsp
Calories: 108kcal
Cost: $3
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.
Nutrition
Serving: 1tbsp | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg