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.
3/4 cup Coconut Cream, 2 tbsp Dairy Free butter
Add the Brown Sugar: Once the coconut cream is simmering, stir in the brown sugar and salt. Continue stirring as the mixture heats up.
1 cup Brown Sugar, A pinch of sea salt
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.
1 Tbsp 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.
