Description
This rich and creamy Vegan Caramel Sauce recipe uses full-fat coconut cream and granulated sugar to create a luscious, dairy-free caramel perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful. It is easy to make on the stovetop and features a hint of vanilla and sea salt to enhance its flavor profile.
Ingredients
Ingredients
- 1 cup granulated sugar (200g) or coconut sugar
- 1 cup room temperature full-fat coconut cream (e.g., Whole Foods 365 Brand)
- 1 tsp vanilla paste
- 1 large pinch sea salt (about ⅛ tsp)
Instructions
- Warm the Coconut Cream: If making caramel for the first time or seeking more reliable results, heat the coconut cream in the microwave for about 1 minute until warm, which helps prevent seizing when added to the hot sugar.
- Melt the Sugar: Add the granulated sugar to a medium heavy-bottom pot or large, deep skillet. Shake the pan gently to spread the sugar evenly in a single layer over medium heat. Heat without stirring for 2-5 minutes until the edges begin to caramelize.
- Caramelize the Sugar: Reduce heat to medium-low when caramelization starts. Gently push the melting sugar from the edges toward the center using a spatula, avoiding splashing sugar on the pot sides to prevent crystallization. Continue melting and stirring until the sugar turns a rich amber color, about 3-5 minutes.
- Add Coconut Cream: Remove the pot from heat temporarily. Slowly add the warm coconut cream to the caramelizing sugar. The mixture will bubble vigorously for 20-30 seconds. Once bubbles subside, stir to combine, then return the pot to low heat.
- Simmer and Smooth: Simmer for 1-2 minutes while stirring occasionally until the sauce is smooth and any hardened sugar pieces dissolve completely.
- Finish the Sauce: Remove from heat and stir in the vanilla paste and sea salt for flavor balance.
- Cool and Store: Transfer the vegan caramel sauce to a heat-proof container and let it cool at room temperature. Once cooled, store the sauce in an airtight container in the refrigerator. Note that the sauce will thicken considerably as it cools.
Notes
- Using coconut sugar will result in a deeper, more caramel-like flavor but may alter the color and texture slightly.
- Warming the coconut cream before adding it helps prevent the caramel from seizing and makes mixing easier.
- This caramel sauce is perfect for drizzling over vegan desserts, ice cream, or incorporating into beverages.
- Store refrigerated in an airtight container for up to 2 weeks; reheat gently before serving if it becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
