Ultra delicious, this Easy Vegan Caramel Sauce is the perfect topping for ice cream, cakes, and more--and the perfect dip for apples!
- 13.5 oz can full fat or lite coconut milk (see note 1)
- 1 cup coconut sugar (or sub organic cane sugar) (see note 2)
- 1/4 teaspoon sea salt (add more for salted caramel)
- 2 tablespoons arrowroot powder or cornstarch
- 1/4 cup unsweetened non-dairy milk of choice
- Mix coconut milk, coconut sugar, and salt: To a small nonstick saucepan, add the canned coconut milk, coconut sugar, and salt. Heat over medium heat and whisk constantly until the sugar has dissolved, about 2-3 minutes.
- Mix the thickener and add to the pot: Whisk the arrowroot powder or cornstarch with the non-dairy milk until it dissolves, then add it to the pot. Whisk until incorporated, then cook for about 3-6 minutes, stirring frequently until the mixture has thickened.
- Chill out: Pour into a jar and let the sauce cool for a few minutes before using or storing.
- Store: Refrigerate the mixture in an airtight container for up to a week.
- Too thick? If the mixture thickens too much in the fridge, mix in a bit of non-dairy milk and shake or whisk until loosened. Heat can also help this process.
- Note 1: Canned coconut milk (full fat) makes the sauce creamy and luscious. Lite canned coconut milk will also work. It really doesn’t taste like coconut. Can’t have coconut? Use any carton of non-dairy milk with a smidge more thickener. You could always add a bit of neutral oil to make it a bit richer.
- Note 2: You’ll need some kind of sweetener, so use your preferred option here. I used coconut sugar because the flavor is rich and warm, making it really taste like caramel, but you can use regular organic cane sugar if you prefer. You could also use pure maple syrup, or date syrup if you prefer.
- Category: Dessert, Snack
- Method: Stove top
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegan Caramel Sauce