This Vegan Caramel Sauce is a luscious, velvety treat that’s as indulgent as it is simple to make. With just a handful of pantry staples, you’ll create a rich, golden sauce that’s perfect for drizzling over desserts or stirring into coffee. Its smooth, buttery texture and deep, toasty sweetness will make you forget it’s entirely plant-based. In just 45 minutes, you’ll have a versatile topping that elevates everything from ice cream to pancakes.
The magic lies in its balance of flavors—creamy, slightly smoky, and irresistibly sweet. Whether you’re vegan or simply exploring new recipes, this caramel sauce is a game-changer. Its glossy finish and warm aroma will fill your kitchen with comfort, making it a must-have for any dessert lover. Trust me, one taste and you’ll be hooked.
What You’ll Need for Vegan Caramel Sauce
- 2 cans full-fat coconut milk (ensure it’s full-fat for creaminess)
- 1 cup (10oz/283g) maple syrup (use pure maple syrup for best flavor)
- A pinch of sea salt (enhances the caramel flavor)
- 2 tablespoons coconut oil (adds richness; can substitute with vegan butter)
- 4 teaspoons vanilla extract (optional, but adds depth of flavor)
How to Make Vegan Caramel Sauce
- In a large saucepan with a heavy base, combine the coconut milk, maple syrup, and sea salt.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for about 40 minutes, stirring occasionally.
- Add the coconut oil and cook for another 5 minutes, or until the sauce reaches a deep caramel color. Stir more frequently towards the end to prevent burning.
- Remove the saucepan from the heat and stir in the vanilla extract (if using).
- Pour the caramel into a bowl and let it cool for about 5 minutes.
- Store the sauce in an airtight container in the fridge for up to 2 weeks. To reheat, bring it to a bubble over a double boiler.
Perfect Pairings: Sauce and Topping Ideas
This vegan caramel sauce is incredibly versatile! Drizzle it over vegan ice cream, pancakes, or waffles for a decadent treat. It’s also fantastic as a dip for sliced apples, pretzels, or even drizzled over oatmeal for a sweet breakfast upgrade. For a show-stopping dessert, layer it in parfaits or use it to top chocolate cakes or brownies.
Storage and Reheating Made Simple
Store your caramel sauce in an airtight container in the fridge for up to 2 weeks. To reheat, place the container in a double boiler and gently warm it until it’s smooth and pourable again. Avoid microwaving, as it can cause the sauce to separate. If it thickens too much in the fridge, a splash of warm coconut milk can help bring it back to the perfect consistency.
Recipe Variations to Try
Feel free to customize this caramel sauce to suit your taste! Swap maple syrup for agave or date syrup for a different flavor profile. Add a pinch of cinnamon or nutmeg for a warm, spiced twist. For a richer texture, try using coconut cream instead of coconut milk. If you’re feeling adventurous, a splash of bourbon or rum can add a grown-up kick!
Time-Saving Tips for Busy Cooks
To speed up the process, use a wide saucepan to increase the surface area and reduce cooking time slightly. Stirring more frequently toward the end can also help prevent burning, saving you from starting over. If you’re short on time, make a double batch and store half in the freezer for up to a month—just thaw and reheat when needed!
Equipment Guidance for Best Results
A heavy-bottomed saucepan is key to preventing scorching and ensuring even heat distribution. A silicone spatula is ideal for stirring, as it won’t scratch your pan and helps scrape every bit of caramel. For storage, opt for a glass jar or container with a tight-fitting lid to keep your sauce fresh and flavorful.
Vegan Caramel Sauce
Equipment
- large saucepan with a heavy base
Ingredients
- 2 cans full-fat coconut milk
- 1 cup maple syrup (10oz/283g)
- a pinch sea salt
- 2 tablespoon coconut oil
- 4 teaspoons vanilla extract (optional)
Instructions
- In a large saucepan with a heavy base, combine coconut milk, maple syrup, and salt.
- Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
- Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
- Stir a little more often towards the end to keep the bottom from burning.
- Remove from the heat, add the vanilla, then pour the caramel into a bowl and let it cool for about 5 minutes.
- Store in the fridge in an airtight container for about 2 weeks. To reheat bring to a bubble over a double boiler.
