Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (2024)

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5 from 5 votes

This 4-ingredient vegan caramel sauce is rich, flavorful, and healthier than traditional caramel. It consists of unrefined coconut sugar and coconut milk, which makes the salted caramel sauce dairy-free, paleo-friendly, and refined sugar-free. Plus, it can be made low and slow for sweet and decadent results or even in just 5 minutes with a quick ‘hack’!

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (1)

Just like how people crave chocolate (I do that too – why else would I keep a constant supply of treats like chocolate truffles and chocolate fudge cookies in my fridge!), I also crave creamy, sweet, silky caramel.

When I say this dairy-free caramel sauce is good enough to eat with a spoon straight from the jar, I mean it (believe me, I speak from experience). However, just a tiny drizzle of it over almost anything (list of suggestions below) is perfect for satisfying a sweet tooth too. I always have a small bowl of it when I get out the apple slices, since it works as a delicious vegan caramel dip, too!

I’ve also included two methods below; a longer simmer and reduce method for a thicker, darker, sweeter coconut caramel sauce. Alternatively, for those of you who want something in a pinch, you can follow my ‘cheat’ method for vegan caramel sauce in 5 minutes! Though I really prefer the longer method because the caramel flavor is more intense and the texture is so much better!

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (2)

The Ingredients and Substitutions

  • Coconut Milk: I use full-fat canned coconut milk as it’s thick and creamy – don’t use a Tetra Pak version (carton). Tinned coconut cream may work, too, though I haven’t tried it.
  • Coconut sugar: I love to use coconut sugar as the flavor is delicious, and it’s less processed, too – perfect for a healthy caramel sauce. However, you could also use brown sugar or even ground date sugar.
  • Vanilla Extract: Use natural vanilla extract for the best flavor.
  • Sea salt: Whether or not you want vegan salted caramel, adding even just a pinch of salt is important to enhance the flavors of this caramel sauce. I use sea salt- however, you could also use salt flakes (Fleur de Sel).
  • Cornstarch: OPTIONAL – This is only needed if you use the ‘quick method’. For paleo caramel sauce, try arrowroot starch instead.

For thefull ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (3)

How to Make Salted Caramel Sauce

The Full Method:

  • First, combine the coconut milk and coconut sugar in a medium saucepan and bring the mixture to a boil while stirring or whisking to allow the sugar to melt.
  • Once it boils, reduce the heat to medium-low to simmer for around 35 minutes, stirring occasionally. During this time, the sauce will thicken slightly – it’s ready when it begins to cling to the back of a spoon.

Don’t reduce it too much, as the sauce will continue to thicken up as it cools.

  • Add the salt and vanilla extract and stir it in. Then allow the sauce to cool at room temperature for 15 minutes before using it as-is or transferring it to a clean glass jar (preferable with a lid). Transfer the jar to the fridge, where it will thicken up further.

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (4)

The 5-minute version:

This method cuts down on the simmering/reducing time for a coconut caramel sauce that is ready in just minutes!

  • Add the coconut milk, sugar, and cornstarch to the pan and mix well to dissolve the cornstarch, then bring the mixture to a boil.
  • Once it boils, allow it to simmer for 3-5 minutes over medium-low heat, occasionally stirring, while the sauce thickens. Then add the salt and vanilla, allow it to cool, and transfer to a jar.

The quick caramel is not as sweet because the liquid isn’t being reduced, so you might need to add more coconut sugar. The sauce is lighter, and it doesn’t thicken as much. Adding a tablespoon of creamy peanut butter during simmering does help to make the sauce a bit thicker and improves the texture.

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How to Use Vegan Caramel Sauce?

You can serve this as a vegan caramel dip or drizzle with

  • Pancakes, crepes,and waffles
  • Ice-cream
  • Oatmeal and baked oatmeal
  • Yogurt
  • Cheesecake
  • Brownies and cakes
  • Apple crisp and plum and apple crumble
  • Cookies
  • Dip for apple slices and fruits
  • Stirred into hot drinks like coffee, tea, and hot cocoa

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How to Store?

To Store: Store the reduced caramel sauce in the refrigerator for up to 2 weeks. The “quick” caramel should be consumed within a couple of days.

To Freeze: Allow to cool, then store in a freezer-safe container with ½-inch headspace (for expansion) for up to 2 months.

The vegan caramel sauce will get thicker in the refrigerator, so you may need to heat it slightly before using, to bring it back to a pourable consistency. You can do this in the microwave or place the entire jar in a bowl/ pan of hot water until warmed through.

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FAQs

Is caramel vegan?

Traditionally caramel contains dairy (often in the form of cream) and sometimes even butter. However, this recipe substitutes those ingredients for a delicious dairy-free caramel sauce.

Can I flavor the sauce?

You sure can. Add in melted chocolate, a few spoonfuls of booze, instant coffee, fruit purée, and various spices to easily adjust the flavor. If you prefer a saltier vegan caramel sauce, just increase the salt. Add any flavorings right at the end, before allowing the caramel to cool.

Does this coconut caramel sauce taste like coconut?

The coconut flavor is very slight. Personally, I don’t think it tastes very coconutty at all.

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Recipe Notes

  • For even richer results: You can add in a little dairy-free butter while the sauce reduces. This will create a silkier, richer mouthfeel- just make sure to use vegan butter you like the taste of! Or, as mentioned above, use a little peanut butter!
  • To adjust the consistency: The time you spend simmering the mixture will change how thin/thick the sauce is. For the cheat method, you can adjust the amount of cornstarch added.
  • Be careful not to burn the sugar: It takes just seconds to turn from caramelized to burnt – which is why cooking the dairy-free caramel sauce over a low simmer is necessary!

More Vegan Caramel Recipes

  • Caramel Apple Cheesecake
  • Easy Crème Caramel
  • Caramel Chocolate Brownies
  • Caramel Stuffed Chocolate Pancakes

If you try this vegan salted caramel sauce recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan – I love seeing them.

Vegan Salted Caramel Sauce

Author: Michaela Vais

This 4-ingredient vegan caramel sauce is rich, flavorful, and healthier than traditional caramel. It consists of unrefined coconut sugar and coconut milk, which makes the salted caramel sauce dairy-free, paleo-friendly, and refined sugar-free. Plus, it can be made low and slow for sweet and decadent results or even in just 5 minutes with a quick 'hack'!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dessert, Sauce

Cuisine American

Servings 16

Calories 74 kcal

Ingredients

Instructions

  • Watch the video in the post for visual instructions.

    Add the coconut milk and coconut sugar to a medium-sized saucepan, mix with a whisk or spoon, and bring the mixture to a boil.

  • Once it boils, reduce the heat to medium-low to simmer for around 35 minutes, stirring occasionally. During this time, the sauce will thicken slightly - it's ready when it begins to cling to the back of a spoon (see step-by-step photos in the post).

  • Add the salt and vanilla extract. Stir again and allow the sauce to cool at room temperature for about 15 minutes before using it as-is. Or transfer it to a clean glass jar (preferable with a lid). Place the jar in the fridge where the sauce will thicken up further.

  • Drizzle over pancakes, waffles, ice cream, cakes, etc. Enjoy! Stir in the refrigerator for up to 2 weeks.

Notes

For the quick method:

  1. Add the coconut milk, coconut sugar, and cornstarch to a medium-sized saucepan. Mix thoroughly with a whisk or spoon until the cornstarch has dissolved, then bring the mixture to a boil.
  2. Let simmer for about 3-5 minutes at low-medium heat, stirring occasionally until the caramel sauce has thickened. Adding a tablespoon of creamy peanut butter during simmering does help to make the sauce a bit thicker and improves the texture.
  3. Follow the remaining instructions as written above.
  • Please note the quick method is not paleo-friendly due to the cornstarch. For a paleo version, you can try using arrowroot flour instead.
  • The quick caramel is not as sweet, because the liquid isn't being reduced, so you might need to add more coconut sugar. The sauce is lighter, and it doesn't thicken as much.
  • Coconut sugar: Brown sugar should work fine too (for both methods).
  • Coconut milk: Please make sure to use canned coconut milk, not a Tetra Pak.

Nutrition Facts

Vegan Salted Caramel Sauce

Serving Size

1 tbsp

Amount per Serving

Calories

74

% Daily Value*

Fat

5

g

8

%

Saturated Fat

4

g

20

%

Carbohydrates

8

g

3

%

Fiber

1

g

4

%

Sugar

5

g

6

%

Protein

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (11) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (12)

Vegan Salted Caramel Sauce (Easy Recipe) - Elavegan (2024)

FAQs

Why is my salted caramel sauce not thickening? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Is salted caramel flavouring vegan? ›

Ingredients: Flavouring substances, Flavouring preparations, Triacetin (E1518), Propylene Glycol (E1520). Dietary Information: Suitable for Vegans, Ovo-lacto Vegetarians & Vegetarians, Non-GMO, Gluten Free, Halal Friendly, Kosher Friendly, Allergen Free, Non-Irradiated, No Added Sugar.

Why is caramel drizzle not vegan? ›

Still, non-vegan ingredients like milk, cream, and butter give caramel its fat and protein content and provide caramel with its signature rich, velvety texture. You can find dairy-based caramel in an assortment of forms, including candies, sauces, puddings, and baking chips.

How do you make Ina Garten caramel? ›

Directions
  1. Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. ...
  2. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours.

How do you make caramel thicker without cornstarch? ›

If you want a thickener that will not alter the glossy color of the caramel, try tapioca flour (not pearls). Simply add small amount to your sauce to thicken it.

Why can't vegans eat caramel? ›

Because caramel is essentially just sugar, in its purest form, it is vegan. However, it is often mixed with dairy cream, butter, or milk, which is why it's important to always check the back of store-bought caramel candy.

What's the difference between caramel sauce and caramel drizzle? ›

While the terms may cause a little confusion, there's no difference between the two, as the caramel drizzle consists of caramel sauce. Your decision really comes down to where you want the extra sugary goodness: Incorporated in your beverage or drizzled on top.

Why is my vegan caramel grainy? ›

Grainy caramel is caused by crystallization, which is easy to avoid (and can also be fixed). Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan.

Why do you put vinegar in caramel? ›

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Why do you put butter in caramel? ›

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

Salted Caramel Sauce - Savor the BestSavor the Besthttps://savorthebest.com ›

The Ingredients: · Butter. Since we are making salted caramel with a bit of extra salt, we recommend using unsalted butter. · Cream. Use heavy cre...
Velvety smooth and luscious dairy free caramel sauce made without cream and only three ingredients! It's silky smooth and packed with flavor!
This dairy free caramel sauce is completely vegan and can be used in a variety of desserts; add a pinch of salt for a salted caramel drizzle to go over ice crea...

How to make caramel sauce runny? ›

After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.

What to do if caramel sauce hardens? ›

Crystallized caramel sauce can usually be rescued! Just melt the chunks of hardened caramel back into the sauce over a very low heat, then strain with a fine mesh strainer before using.

What to do if caramel doesn't set? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

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