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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Bridget says
This caramel is wonderful! My whole family loves it. I use Earth Balance Soy Free Butter and almondmilk.
Star K. says
I hate to say it… this thing is terrible. I was so excited to try it, and I followed the recipe exactly, but it tastes like garbage. It is weird and smells nothing like caramel. It is liquid no matter how long I let it chill. I unfortunately will not be using this recipe ever again. Very disappointed 😔.
KWestfahl says
My caramel turned sugary/grainy after it cooled. What can I do to save it? What did I do wrong?
Aimee says
Hi, you can re-heat it with a bit more dairy-free milk or water (try about 3 tbsp) on perhaps a slightly lower heat, until the sugar has dissolved. Try not to over-stir. Hope you manage to save the sauce!
Rose says
Can I use canola oil or olive oil instead of butter?
Aimee says
I’ve not tested it with oil, but if I was to try it with an oil instead of butter, I would opt for coconut oil. As long as you don’t mind a mild coconut taste, I would try it with that instead.
lisa says
is there a brand of butter you’d suggest?
Aimee says
It depends where you are based, here in the UK I love Naturli and Flora Plant Butter but have heard great things about Earth Balance Buttery and Miyoko’s in the US. Not sure about elsewhere, that would require some researching.
MARIANNE says
I used the Miyoko’s Salted and it came out great and smooth.