Sweet, more-ish vegan caramel sauce that only requires 4 ingredients and 5 minutes to make?
Yes, dreams really can come true.
4 Ingredients to make Vegan Caramel Sauce
- Brown sugar
- Dairy-free milk – Soy milk or full-fat coconut milk works best.
- Dairy-free butter – Make sure it’s a good-tasting one. I recommend Naturli block or Earth Balance Buttery Spread.
- Vanilla extract
- (Optional) Sea salt – To make this into Vegan Salted Caramel Sauce
How to make a 5-minute dairy-free caramel sauce
It’s SO easy.
Simply mix all the ingredients in a medium saucepan (except the vanilla) on a medium heat stirring until thickened!
Remove from the heat and allow to cool slightly before serving.
You can keep the sauce refrigerated for up to a week. It will “set” when it’s cooled so you will probably need to reheat it gently, for it to regain a pourable consistency.
Recipes to use this sauce with:
Vegan Salted Caramel Apple Pie
Vegan Chocolate Toffee Popcorn Cake
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
5-minute Vegan Caramel!
A drool-worthy, dairy-free caramel sauce that takes just 5 minutes to make!
Ingredients
- 200 g / 1 cup brown sugar
- 4 tbsp dairy-free milk, soy milk or full-fat coconut milk works best
- 8 tbsp dairy-free butter, make sure it's a good-tasting one
- 1 tsp vanilla extract
- (Optional) 1/2 teaspoon of sea salt, to make Salted Caramel *
Instructions
- Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil.
- Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract.
- Use the sauce straight away or keep refrigerated for up to a week. The sauce will "set" when it's cooled so you will probably need to reheat it for it to regain a pourable consistency.
Notes
*If adding salt, to make salted caramel, I suggest adjusting to your own tastes.
Hi! Could you use this as a glaze on a bundt cake, or would it set to a weird consistency at room temp? Also, I’d probably use oat or cashew milk since there’s a coconut allergy and I don’t like soy- would those work okay?
Soy works well in this recipe too. The set consistency is quite soft and I’ve not tried it as a glaze yet. I imagine it could be a bit sticky but would certainly be delicious. Sorry I can’t be more helpful but let me know how it turns out.
Hi ! Does this recipe harden for caramel apples ?
Hi, I’ve not tried it for caramel apples before but imagine it could work quite well. It doesn’t “harden” as such. It just sets and becomes firm. Hope that helps.
The flavor of this is very good. My first caramel since going off dairy, 10+years ago! Mine separated (oils from more solids) and I’m not sure what I might have done incorrectly. I used light canned coconut milk….maybe that?? Thanks!
Sorry to hear that! It could be that it just needs to be cooked a little longer. I would reheat it on a low-medium heat, whist stirring/whisking until it comes together. Then allow it to cool in the pan before serving. You may need to give it another stir before using too. I’m so glad you enjoyed the taste though :)
When do you add the vanilla extract?
Hi Tim. Step 2, once you’ve removed it from the heat, just stir it in then. Hope you enjoy