Who doesn’t love a dairy-free caramel sauce with a rich, pourable consistency? This easy vegan caramel sauce recipe combines brown sugar and coconut cream to create an indulgent treat that’s perfect for drizzling over sundaes, dipping apple slices, or swirling into coffee. With simple ingredients like a can of coconut milk, vegan butter, and a touch of vanilla extract, this vegan caramel recipe captures that classic caramel flavor without any heavy cream.
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Sweet & Simple: The Ultimate Vegan Caramel Sauce
Caramel is one of my favorite fall flavors! When I developed Alpha Gal Syndrome, I had to cut out dairy – but good news! I wasn’t about to let that stop me from enjoying it! So I’m thrilled to share this recipe with you. Whether you’re avoiding dairy for health reasons or lifestyle choices, we can all still savor the rich, indulgent taste of a classic caramel sauce, with this allergen friendly recipe.
If by some chance, you found this recipe but don’t need a Vegan Caramel Sauce and would prefer a traditional caramel sauce, you can check out my easy recipe for Quick and Easy Homemade Caramel Sauce Recipe.
5 Ingredient Vegan Caramel Sauce
- 3/4 cup Coconut Cream (Or the cream off of a can of full-fat coconut milk.)
- 1 cup Brown Sugar ( Light brown sugar or dark brown sugar )
- 2 tbsp Dairy Free butter or Coconut Oil
- 1 Tbsp Vanilla Extract
- A pinch of sea salt (Increase for salted caramel, see notes.)
Equipment Needed For Homemade Dairy Free Caramel Sauce
The necessary pieces of equipment to make homemade vegan caramel sauce are simple:
Step-by-Step Instructions for Best Vegan Caramel Sauce (Dairy Free)
- Heat the Coconut Cream and DF Butter: In a medium saucepan over medium-high heat, add the coconut cream and Dairy Free butter, and bring it to a gentle simmer.
- Add the Sugar: Once the coconut cream is simmering, stir in the brown sugar and salt. Continue stirring as the mixture heats up.
- Simmer: Reduce to medium heat and let the mixture simmer gently for 5-7 minutes, whisking occasionally. You’ll notice the sauce starting to thicken and turn golden.
- Stir in Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Cool: Pour into a glass container, like a mason jar with lid. Let the sauce cool before using as it will continue to thicken as it cools to room temperature. It will be very runny when it is first hot from the saucepan.
- Vegan Salted Caramel Sauce Option: Before putting in a storage container, let the sauce sit for 3-5 minutes in the saucepan, then stir in 1/4 tsp sea salt. When serving, you can sprinkle some kosher salt or flaky sea salt on top as well.
Storage and Reheating Instructions:
- Store any leftovers in a jar or airtight container in the fridge for up to 2 weeks. Reheat in a microwave or on the stove to soften before serving.
Enjoy your vegan caramel drizzled over desserts, pancakes, or even by the spoonful!
Vegan caramel sauce can sometimes appear greasy or grainy if the ingredients separate.
Solution: Next time try using room temperature ingredients and whisk vigorously while cooking. If separation still occurs, lower the heat slightly and whisk in 1-2 teaspoons of warm water to help the mixture emulsify.
Caramel can burn quickly, especially if cooked on too high heat or left unattended.
Solution: Keep the heat at medium or low, and stir consistently. Use a candy thermometer to monitor the temperature closely, aiming for around 235-245°F (soft-ball stage) for a thick yet pourable consistency.
Vegan caramel can cook too quickly or too hot resulting in a toffee like brittle.
Solution: Cook the caramel until it just reaches the desired temperature (235-245°F). If it still ends up too thick, stir in a splash of coconut milk or maple syrup over low heat until it softens.
If the caramel is too thin, it likely wasn’t cooked long enough or didn’t reach a high enough temperature.
Solution: Return the sauce to medium-low heat and cook while stirring gently until it thickens. Using the candy thermometer will help ensure it reaches the correct consistency.
Vegan caramel can sometimes taste less intense than normal caramel sauce due to the absence of traditional butter and cream.
Solution: For depth, use coconut sugar, which has a naturally caramel-like flavor, or add a bit of maple syrup for richness.
What To Serve This Vegan Caramel Sauce With
Some of my favorite things to eat this vegan caramel sauce with, besides the usual sliced apples, vegan ice cream, or over apple pie, is my homemade apple crisp and I’ve got two options for you! Easy Gluten-Free Apple Crisp Without Oats: Streusel Crumble and Simple and Easy Recipe for Gluten Free Apple Crisp with Oats
It really is perfect for anything your sweet tooth could crave, like stirred into hot chocolate. How about on top of a vegan cheesecake or any other vegan dessert recipe?
Tried It? Love It?
Now that you’ve tried this easy recipe for the first time, do you love it as much as we do? Please leave a review and let me know how it turned out. Your feedback makes a difference and helps others find this sweet recipe, too! A 5 star rating always means the world to me!
Easy Homemade Vegan Caramel Sauce
Equipment
- medium saucepan
- Wooden Spoon or High Heat Resistant Spatula
- Wire Whisk
- Glass Jar for storage
Ingredients
- 3/4 cup Coconut Cream Or the cream off of a can of full-fat coconut milk.
- 1 cup Brown Sugar Light brown sugar or dark brown sugar
- 2 tbsp Dairy Free butter or Coconut Oil
- 1 Tbsp Vanilla Extract
- A pinch of sea salt Increase for salted caramel, see notes.
Instructions
- Heat the coconut cream and dairy-free butter: In a medium saucepan over medium-high heat, add the coconut cream and Dairy Free butter, and bring it to a gentle simmer.
- Add the Brown Sugar: Once the coconut cream is simmering, stir in the brown sugar and salt. Continue stirring as the mixture heats up.
- Simmer: Reduce the heat to medium low heat and let the mixture simmer gently for 5-7 minutes, whisking occasionally. You’ll notice the sauce starting to thicken and turn golden.
- Stir in Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Cool: Pour into a glass container, like a mason jar. Let the sauce cool before using as it will continue to thicken as it cools to room temperature. It will be very runny when it is first hot from the saucepan.
It looks delicious. Im going to try making it and use it to dip apples.
It is so good with apples! I hope you enjoy it 🙂