Vegan Caramel Sauce
This Vegan Caramel Sauce is a luscious, velvety treat that’s as indulgent as it is simple to make. In just 45 minutes, you’ll have a versatile topping that elevates everything from ice cream to pancakes.
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.
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