Indulge in the rich, velvety goodness of homemade Vegan Caramel Sauce—a dairy-free twist on a classic favorite. This easy-to-make recipe combines luscious coconut cream, brown sugar, and a hint of maple syrup for a perfectly smooth and naturally indulgent texture. Enhanced with vegan butter and a splash of vanilla, this caramel sauce delivers a decadent, buttery flavor with just a touch of salt to balance the sweetness. Ready in just 20 minutes, it’s the ultimate topping for ice cream, pancakes, or baked desserts—perfect for vegans and non-vegans alike. Best of all, it stores beautifully in the fridge for up to two weeks, ensuring you’ll always have a jar of caramel magic on hand!
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In a medium-sized saucepan, combine the coconut cream, brown sugar, and maple syrup.
Place the saucepan over medium heat and stir well to dissolve the sugar.
Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Allow the caramel to simmer gently for 12-15 minutes. Stir frequently to ensure it doesn’t burn, and the mixture begins to thicken slightly.
Remove the saucepan from heat and stir in the vegan butter until fully melted and incorporated.
Add the vanilla extract and salt, stirring until fully combined.
Let the caramel sauce cool for 10-15 minutes to thicken further as it comes to room temperature.
Transfer the sauce to a jar or airtight container. Store in the refrigerator for up to 2 weeks, reheating gently if needed before use.
Serving size | (448.7g) |
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Amount per serving | % Daily Value* |
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Calories | 1659 |
Total Fat 106.0g | 0% |
Saturated Fat 86.0g | 0% |
Cholesterol 0mg | 0% |
Sodium 849.4mg | 0% |
Total Carbohydrate 183.5g | 0% |
Dietary Fiber 4.8g | 0% |
Total Sugars 174.9g | |
Protein 7.2g | 0% |
Vitamin D 0IU | 0% |
Calcium 154.5mg | 0% |
Iron 8.9mg | 0% |
Potassium 981.9mg | 0% |
Source of Calories