Vegan Caramel Sauce with Sea Salt
A Vegan Caramel Sauce with Sea Salt delicious enough to eat right from the jar. An easy fail-proof dairy-free caramel sauce recipe.
DAIRY-FREE CARAMEL SAUCE IS THE BEST!
Everyone loves a good caramel sauce, right? Going dairy-free years ago meant giving up caramel sauce. That was fine with me at the time, but as several years have gone by, I kind of wanted to try caramel sauce again. For those special treats and occasions when a little drizzle of caramel would make the treat just so much better! I’m ever so happy to have made a dairy-free caramel sauce using one of my favorite ingredients in the kitchen. Canned coconut milk!!
For Vegan Caramel Sauce, you’ll need these 4 simple ingredients:
HOW TO MAKE IT:
To make this caramel sauce, grab a medium saucepan. Add the entire can of coconut milk, (the thicker the coconut the better this recipe will turn out) coconut sugar, coconut oil, and vanilla. Using a whisk, whisk the ingredients together. Turn the stove on to medium-high heat and bring contents in saucepan to a boil. Once it reaches a boil, reduce heat to medium-low heat and simmer with a soft boil for 30 minutes. Stir occasionally to make sure it doesn’t burn on the bottom of the pan.
READY TO SERVE:
After 30 minutes of simmering, remove from heat. Pour the sauce into a glass container and place it in the refrigerator. The sauce will thicken in the fridge. Let it cool down and thicken for a minimum of 2 hours. When you’re ready to serve it, pull it from the fridge, sprinkle with a little pink Himalayan sea salt, and drizzle over sliced apples, or my Maple Pecan Muffins or any treat your heart desires.
- 1 13.5 oz can coconut milk full-fat (do not use light)
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 2 Tbsp coconut oil
- 1 tsp pink Himalayan sea salt
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In a medium saucepan over medium-high heat add the entire can of coconut milk, coconut sugar, vanilla extract, and coconut oil. Stir with a whisk.
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Bring to a boil. Stir. Reduce heat to medium-low and simmer for 30 minutes. Stir occasionally to ensure no burning to the bottom of the pan.
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Once 30 minutes is up and caramel sauce is beginning to thicken, remove from heat. Pour caramel sauce into a glass container and put in the refrigerator. The caramel sauce will thicken in the fridge while it cools.
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Let it cool for 2 hours. Remove from the fridge, sprinkle with pink Himalayan sea salt, and then serve.
Store leftovers in a covered glass container in the fridge for up to 2 weeks.
MORE DELICIOUSNESS:
