This easy vegan caramel recipe is made with only 6 ingredients and is a perfect topping to drizzle over your favorite vegan ice cream and desserts. This sweet gooey sauce tastes so much better than anything at the store!
Serve this sweet, creamy sauce sauce over baked apple slices.
I love to drizzle. Whether it’s adding cheese sauce over a baked potato, chocolate sauce over cakes, or yes, caramel sauce over ice cream. I love the look, the taste, and the act of drizzling. What can I say!
That’s why I was so happy to share my easy vegan caramel sauce. Let me just preface everything by saying this — there are a lot of unnecessarily complicated caramel sauce recipes out there. It doesn’t have to be that hard, and I’m about to show you why.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan half & half — I used Ripple which makes a vegan half & half, however, you can also use any thick vegan creamer, such as Silk, etc. You can also use the cream from a can of coconut milk.
- Cornstarch — We’re adding cornstarch, just a little, to help thicken the sauce.
- Coconut sugar — This has a natural caramel flavor. You can substitute regular sugar.
- Maple syrup — Feel free to use either maple syrup or agave nectar.
- Vanilla extract — this adds flavoring to the sauce.
- Sea salt — interestingly enough, salt helps to intensify other flavors, which is why it’s so good in caramel. As much as we may say we have a sweet tooth, the truth is complex flavors are more interesting and salt adds a complexity of flavors in baked goods, cookies, and sauces.
How to Make Vegan Caramel Sauce
Now, let’s go over the steps to make this vegan caramel a reality in your kitchen. It takes only 6 ingredients and basically two simple steps.
Step One: Simmer Ingredients in a Saucepan
Stir together the vegan cream, cornstarch, coconut sugar, and maple syrup in a saucepan over medium heat. Bring this to a boil then reduce heat to medium-low and simmer the mixture 15 to 20 minutes, stirring occasionally.
Step Two: Add Vanilla & Salt
Remove the pan from heat and stir in the vanilla and salt. Allow the caramel to cool for at least 30 minutes. The sauce is very hot at this point so cooling it is important. Also, it will thicken as it cools.
Transfer the finished sauce to a glass container like a lidded mason jar. Then cover and keep refrigerated between uses. This sauce will keep in the fridge for up to 15 days or more.
To serve, remove the jar from the fridge and drizzle over your favorite vegan desserts, like vegan nice cream.
For a vegan salted caramel sauce, be sure to add a sprinkle of salt over the sauce immediately before serving.
Non-Dairy Caramel Sauce
Does it seem impossible to make caramel sauce without butter or cream? If so, this recipe will surprise you in so many ways. First, you’ll see that not only is it entirely possible, but the resulting sauce also is simple and easy, and fall-down-on-the-floor good!
What is caramel sauce?
A caramel sauce is a thick, sweet sauce made from caramelized sugar thickened with some kind of cream.
Is caramel vegan?
Most store-bought caramel is not vegan. That’s because it’s typically made with butter and cream sourced from animal dairy. However, it is possible to make caramel sauce without cream from a cow. In addition. There are more vegan caramels available for purchase every day and you can make homemade vegan caramel.
More Vegan Desserts
Here are some other recipes just begging for a drizzle of vegan caramel sauce:
If you’re looking for a healthier sweet sauce, be sure to try my date caramel sauce made with all-natural ingredients.
Vegan Caramel Sauce
- 1 cup vegan half & half (see note)
- 1 teaspoon cornstarch
- ½ cup coconut sugar
- ¼ cup maple syrup (or agave nectar)
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
- Combine the cream, cornstarch, coconut sugar, and maple syrup in a saucepan over medium heat. Bring to a boil then reduce heat to medium-low and simmer the mixture for 15 to 20 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla and salt. Allow the caramel to cool for at least 30 minutes. It will thicken as it cools.
- Transfer the sauce to a glass container and keep refrigerated between uses. This will keep up to 10 to 15 days in the fridge.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.