An easy fuss-free recipe for dairy-free caramel sauce. Perfect for pouring over desserts or baking in pies and tarts. Only 4 ingredients and 5-10 minutes to make this drool-worthy recipe.
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 bubbling and 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.
Use this sauce to make...
- Vegan Chocolate Toffee Popcorn Celebration Cake
- Vegan Apple Pie with Salted Caramel
- Indulgent Vegan Twix Tart
📖 Recipe
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) ½ 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.
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Anna Lethert says
This is delicious! I used oatly oat milk with dairy butter, it drizzled nicely when it was hot, and is a nice consistency when it sets in the jar, easy to eat with a spoon!
Ashley says
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?
Aimee says
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.
Ishanai says
Hi ! Does this recipe harden for caramel apples ?
Aimee says
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.
Shiann Metheny says
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!
Aimee says
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 :)
Tim says
When do you add the vanilla extract?
Aimee says
Hi Tim. Step 2, once you've removed it from the heat, just stir it in then. Hope you enjoy