Why I love this dairy free caramel
I’ve been dying to make over my salted caramel recipe since we went dairy free, and just in time for apple season. I can’t wait to drizzle this stuff over my favorite apple crisp.
I’m even plotting ways to serve it for breakfast. I’m thinking either a salted caramel sticky bun version of my vegan cinnamon rolls, but we’ll see.
Compared to traditional caramel sauce, this recipe is actually more of a dulche de leche, but I’ve never had success making vegan caramel any other method, so this is the one I’ll be sticking to from now on.
The results are nothing short of amazing. The caramel is smooth and silky with a perfectly sweet – and salty if you want it – flavor. It’s the vegan caramel of your dreams, I promise.
Ingredients:
- Sweetened condensed coconut milk – There are several companies that make this, and I normally find it in the organic section at my grocery store. If you can’t find it, you can always make your own. This recipe would be option.
- Coconut milk – I’ve also used a can of regular coconut milk. You don’t want to swap this out for light coconut milk or the stuff you find in the refrigerated section. You want the full-fat canned kind. My favorite brand is Aroy-D, but any brand should work.
How to make dairy free caramel sauce
Mix the ingredients. Start by combining your ingredients in a large saucepan. Whisk them to combine and heat the pan to medium. Continue whisking until the sugar dissolves and the vegan butter melts.
Simmer the caramel. Let the caramel simmer on the stove over medium heat for about 20 minutes. This will slowly thicken the sauce and allow the water content to evaporate.
Let it cool. After 20 minutes, remove the pan from the burner and stir in the vanilla extract. Then transfer the caramel sauce to a heat safe container, like a mason jar or glass container, to cool.
This will take some time, and the caramel – particularly the oils from the coconut milk – needs that time to thicken. Coconut is super temperature sensitive and takes a while to re-solidify after being heated, so if it seems too thin, don’t panic. It will get there.
Frequently asked questions:
Yes. Sweetened condensed coconut milk is available at most grocery stores, usually in the organic/natural section. If you can’t find it, you can also make your own.
This vegan caramel is made from sugar, coconut milk and vegan butter. I’ve also added some vanilla extract and kosher salt for added flavor.
This recipe would be great with:
More sauce recipes you’ll love:
Dairy Free Caramel Sauce
Ingredients
- 1 cup brown sugar
- 1 11- ounce can sweetened condensed coconut milk
- 1 15- ounce can full-fat coconut milk
- 4 tablespoons vegan butter, or coconut oil
- 1 teaspoon coarse salt
- 1 teaspoon vanilla extract
Instructions
- Combine the sugar, coconut milks, vegan butter and salt in a large saucepan or skillet over medium heat.
- Whisk until the sugar dissolves.
- Bring the mixture to a low boil (medium-high heat) and allow it to simmer for about 20 minutes, stirring occasionally, until the caramel sauce has thickened.
- Remove from heat and whisk in the vanilla extract.
- Transfer to a mason jar or other storage container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
How long does the vegan caramel sauce last in the fridge?
It should be good for at least a week!
I did everything but it will not thicken
You really need to let it cool completely before it will thicken.
Question: Does it taste more like caramel using the vegan butter over coconut oil? Which one is tastier?
I am so excited to make this for my husband to drizzle on his dairy free carrot cake. Do you think it would go well together?
One of your replies states that you haven’t made it in forever since you are now dairy free. Isn’t this a dairy free recipe?
Also, would it work for the caramel sauce in baked oatmeal caramel bars?
I just used to make it with dairy. I can’t say for sure how it will work in a baked recipe. I’d have to really take a look at it to decide if it would work.
Is there much of a coconut taste in this recipe?
Can I use white sugar?
No. Brown sugar is need since we aren’t actually caramelizing it.
This is an amazing recipe! Its relatively
easy to make,, and it freezes nicely too!! I top my homemade french Cannele’ with this topping. My friends and family love it! Thank you for sharing it!
This recipe is garbage. It took hours to thicken and it was only because I had to essentially freeze it. This is not as “simple” as the author wants to sell it as. Make real caramel and take a lactaid.
I’m sorry you didn’t like it, but we are a completely dairy free website so taking a lactase pill isn’t an option for most of our readers. I specifically stated in the article that coconut oil is very temperature sensitive and takes a while to cool enough to the point of being thick.