These vegan caramel sauce recipes are hands down incredible. Using only 4 ingredients with a cook and no cook option you just can’t beat!
Caramel goes with just about anything, and if you disagree maybe get checked by a doctor. Ok, maybe not spaghetti, but you get my drift. This is legit stuff! And I can honestly say I’d eat both versions with a spoon!
Sometimes you want to take the time to create the thickest and stickiest caramel ever. Other times you want it ASAP. Either way, I have you covered! Both the stovetop and no cook version are easy to make and result in delicious and rich flavors you won’t be able to get enough of.
For the no cook caramel you will need the following items:
The stovetop version is slightly different and uses these ingredients:
How to Make Vegan Caramel
You can make this dairy free caramel either on the stove or without any heat at all!
- For the no cook version mix the ingredients in a bowl until smooth and creamy.
- Or if cooking whisk the ingredients in a saucepan.
- Bring to a slow rolling boil, whisking the whole time until thick. Remove from heat and mix in the vanilla and salt.
- Allow to cool and use as needed!
Enhance the deliciousness by adding in any of these flavors:
- Pumpkin puree – mix in about ¼ cup
- Pumpkin pie spice – add about ½ teaspoon
- Cinnamon – stir in about ½ teaspoon
- Peanut butter – substitute for the almond butter in the no cook version
- Bourbon – pour in about 2 tablespoons
- Sea salt – sprinkle in extra for salted caramel
- Healthy Vegan Apple Pie
- Vegan Caramel Apple Nachos
- Gluten-Free Apple Cobbler
- Cinnamon Apple Scones
- Vegan Apple Pie Smoothie
- Salted Caramel Pretzel Oatmeal Smoothie
- Healthy Pumpkin Spice Latte
- Cinnamon Caramel Apple Pecan Pie in a Jar
- Chocolate Ice Cream
- Millionaire Shortbread
Tips and Tricks
For the best homemade vegan caramel sauce, follow these helpful hints:
- Get the coconut cream from the top layer of a can of full fat coconut milk. To do this, pop int in the fridge 2-3 days in advance, or in the freezer for 2-3 hours.
- If you want super thick and sticky caramel make the stovetop version. The no cook will keep its consistency even when chilled.
- For an extra thick caramel, mix cornstarch into the stovetop version.
- Make sure to whisk the entire time you are cooking on the stove or it will burn and stick to the pot!
- Test by letting a little bit cool to see what the thickness is. Or drizzle over a chilled plate to see if it hardens.
- Store the caramel in the fridge for about a week. Pop it in the microwave for a runnier consistency.
You can make a simple no cook sauce by mixing maple syrup, almond butter, vanilla, and salt. Or, make a thicker version by cooking coconut cream, coconut sugar, vanilla, and sea salt on the stovetop.
Sugar, butter, and cream are the traditional ingredients for caramel.
Plant-based caramel can easily be made with vanilla and salt mixed with either almond butter and maple syrup, or coconut sugar and coconut cream.
If your caramel isn’t thickening you can cook it until it reaches 225°F. If it still isn’t thick enough you can mix in cornstarch.
Caramel will harden the longer it cooks as the moisture content reduces. Stop cooking your caramel assoon as you reach you desired consistency.
More Vegan Dessert Recipes
Satisfy your sweet tooth with these easy plant based recipes:
- Ooey Gooey Rice Krispie Treats
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Peanut Butter Cookies
- Gluten-Free Brownies
- Baked Churros
- Healthy Vegan Peanut Butter Cups
- Chocolate Lava Cake
Vegan Caramel Sauce Recipe (2 Ways)
- Place sugar and cream into a small pot and whisk together well.
- Cook over medium heat until you get a slow rolling boil, whisking the whole time. If you don’t whisk, the sugar will burn and stick to the pot.
- Allow to boil, while whisking, for about 5-10 minutes until you see it thicken. If you want a caramel that will thicken and harden better, add the cornstarch about half way through and whisk for about 2-4 minutes until you see it thicken more.
- Test thickness by taking some out with a small spoon and cooling it. You can also drizzle some on a cold plate (cool it in the freezer) and if it hardens then it’s ready. It will thicken more as it cools. If you want this thick caramel that will firm up a bit then you really want to reduce it for about 10 minutes and check with the spoon method. You can also use a candy thermometer and make sure it gets to 225 degrees for a thick result that will firm up better. If you want it more of a runnier sauce, then cook for around 5 minutes.
- When done, remove from heat and mix in the vanilla and salt.
- Allow to cool and use as needed!
- Combine everything in a bowl and whisk well until smooth and sticky.
- Serve as needed!
- Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ cup coconut cream. Some brands also sell the cream alone (like Thai Kitchen).
- This keeps great in the fridge for about a week. You can heat it in the microwave before you use it if you want it a little runnier.
- The stove top version is better when you want a super thick sticky caramel that will firm up a bit. The no cook version is best as a sauce and when you don’t want it to firm up much as it doesn’t get harder in the fridge.
- If you need it to be thick and harden when cool then you can also add the cornstarch for an extra thickening boost.
- The stove top version makes 1 cup reduced and ¾ cup really reduced. The no cook version makes 1 cup. Serving size is 2 tablespoons.
- The nutrition label is for the stovetop version. The nutrition info for the no cook version is as follows: Calories- 179 g Carbohydrates- 23 g Protein- 3 g Fat- 9 g Sodium- 69 g Fiber 2 g Sugar 19g
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.