This homemade Vegan Salted Caramel Sauce recipe is delicious, dairy-free, and surprisingly easy to make. This recipe requires no thermometer and only 5 ingredients to make a luscious caramel sauce.
Sometimes you need a quick, no-bake dessert recipe! I love to whip up a batch of Vegan Vanilla Custard, or Edible Snickerdoodle Cookie Dough, or even some Vegan Candied Walnuts when I need a sweet treat fast.
While this homemade Vegan Salted Caramel Sauce isn't a dessert on its own, all you need to do is drizzle it atop some dairy-free ice cream and dessert is served.
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Why You'll Love This Recipe
- You only need 5 ingredients to make this recipe!
- And you don't even need a thermometer.
- This caramel sauce recipe is dairy-free, gluten-free, and completely vegan, so anyone can enjoy it!
- This recipe is super simple, so its great for beginners.
- And most importantly it is absolutely delicious!
Ingredient Notes
Granulated Sugar: Do not substitute any other type of sugar for this recipe. Regular granulated sugar only.
Coconut Milk: Use full-fat canned coconut milk!
Vegan Butter: I used Country Crock Plant Butter Sticks, but any non-dairy butter will work.
Salt: I always use Diamond Crystal Kosher Salt in my cooking and baking. If you use table salt, be sure to cut the amount called for in the recipe in half.
Step-by-Step Instructions
Step 1. Combine sugar and water in a saucepan. Stir the mixture, then use a pastry brush dipped in water to clean any sugar granules off of the sides of the pot.
Step 2. Cook over medium heat until the sugar is about the color of maple syrup. This will take about 10 minutes. Then, remove from heat.
Step 3. Add the coconut milk in 3 additions, stirring between each addition. Be careful here. The mixture will steam and the steam will be hot!
Step 4. Then, return the mixture to medium heat and bring the caramel to a full boil, stirring constantly.
Step 5. Allow the caramel sauce to cool for 20 minutes, then add vegan butter, salt, and vanilla extract.
Step 6. Stir until the mixture is homogenous and use immediately or pour it into a jar and store it in the refrigerator.
Recipe FAQs
To store, pour the caramel sauce into a container with a tight-fitting lid, and keep it in the refrigerator for up to 1 week.
Sugar, non-dairy milk, non-dairy butter and salt!
Most caramel sauces contain dairy from milk and from butter.
Expert Recipe Tips
When adding the coconut milk to the caramelized sugar, be careful! The mixture will steam quite a bit and the steam will be hot. This rule applies to all caramel making, like the caramel layer in my Vegan Millionaires Shortbread!
And, it is important to add the coconut milk to the mixture in a few additions. This will help avoid seizing.
The Vegan Salted Caramel Sauce will look pretty thin while it is hot, but it will thicken up as it cools.
And if you like Vegan Chocolate Sauce, don't miss my recipe!
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📖 Recipe
Vegan Salted Caramel Sauce
Equipment
- 1 1-2 quart Sauce Pan
- 1 Heat-Safe Spoon
- 1 Pastry Brush
Ingredients
- 1 Cup Granulated Sugar
- 3 tablespoon Water
- 7 tablespoon Full-Fat Canned Coconut Milk, room temperature see note
- 2 tablespoon Vegan Butter
- ½ teaspoon Kosher Salt
- ½ teaspoon Vanilla Extract
Instructions
- In a small saucepan, combine the sugar and water. Stir to combine and place the saucepan over medium heat. Dip a pastry brush in water and clean any sugar granules off the sides of the pan.1 Cup Granulated Sugar, 3 tablespoon Water
- Cook the sugar mixture over medium heat until the mixture is the color of maple syrup. Do not stir the sugar. Just occasionally gently swirl the pan to ensure an even caramelization.
- Once the sugar is caramelized remove it from heat. Then, add the coconut milk in 3 additions, stirring after each addition. Use a new, clean spoon to stir the coconut milk into the sugar mixture. And be careful here, the mixture will steam and spit.7 tablespoon Full-Fat Canned Coconut Milk, room temperature
- Then, place the mixture back over medium heat and bring the mixture to a full boil, stirring constantly.
- Remove from heat and allow the mixture to cool for 20 minutes.
- Then add the vegan butter, salt and vanilla and mix until the mixture is homogenous.2 tablespoon Vegan Butter, ½ teaspoon Kosher Salt, ½ teaspoon Vanilla Extract
- The mixture will thicken as it cools.
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