Description
This easy vegan caramel sauce recipe creates a rich, creamy, and decadent sauce perfect for drizzling over desserts, fruits, or enjoying on its own. Made with vegan butter and vegan heavy cream, it offers a dairy-free alternative that doesn’t compromise on flavor or texture, thickening beautifully as it cools.
Ingredients
Scale
Caramel Base
- 200 g granulated sugar
- 30 ml water
Mix-ins
- 80 g vegan butter, cubed
- 100 ml vegan heavy cream
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon sea salt (optional)
Instructions
- Heat Sugar and Water: Add the granulated sugar and water to a saucepan over medium heat. Heat the mixture until it turns a deep caramel color, ensuring to watch carefully to avoid burning.
- Add Vegan Butter: Whisk in the vegan butter in two parts. The mixture will bubble up, so be cautious. Continue whisking until the caramel is smooth and well combined.
- Incorporate Vegan Cream and Flavorings: Slowly drizzle the vegan heavy cream into the caramel mixture while whisking continuously. Then stir in the sea salt and vanilla extract if using, to enhance the flavor.
- Simmer: Allow the caramel sauce to simmer gently for 2 minutes to combine flavors and thicken slightly.
- Cool Down: Remove from heat and let the caramel cool to room temperature. It will thicken as it cools.
- Storage: Transfer the caramel sauce to an airtight jar and refrigerate for up to 2 weeks. For a thinner consistency, let the sauce sit at room temperature for an hour before serving.
Notes
- Use vegan butter and vegan heavy cream to keep the sauce fully vegan.
- Be careful while melting sugar as it gets very hot and can burn quickly.
- The sauce thickens significantly as it cools; warm gently if it becomes too stiff.
- Store in an airtight container in the refrigerator for up to two weeks.
- Adjust salt and vanilla quantities to your preference for sweetness and flavor depth.
