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–+ servings
jar of golden vegan caramel sauce sits on cutting board

Easy Homemade Vegan Caramel Sauce

This easy vegan caramel sauce recipe combines brown sugar and coconut cream to create an indulgent treat that is the perfect addition to any vegan desserts or stirred into coffee.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 8 minutes
Serving Size 12 1/8 cup

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.
    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.

Notes

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.
 
Makes about 1 1/2 cups Vegan Dairy Free Caramel Sauce