This is the most heavenly vegan caramel recipe! It's like a warm, gooey hug for your taste buds but minus the dairy. It's perfect for dipping or drizzling and is made using five ingredients in less than ten minutes.
Since I discovered how easy it is to make vegan caramel sauce I've been dipping into it and drizzling it over everything!! So good! It's such a great way to satisfy a sweet tooth. Caramel is one of those flavors that goes with a wide variety of foods including chocolate, fruit -- especially apples, and even saltier foods like pretzels.
What You'll Need to Make Homemade Caramel Sauce
Here's a look at the simple ingredients you need to make vegan caramel dip. Everything should be easy to find in your local grocery store. Be sure to check the recipe card for the quantities of each.
- Coconut cream: These are the solids that you find in a can of coconut milk. It's placed in the fridge overnight to firm up even more so you can easily scoop it out. You MUST use full-fat coconut milk. It replaces the condensed milk used in making classic caramel sauce and is essential for a sauce with a thicker consistency.
- Sugar: I used a combination of coconut sugar and white sugar. Any combination of granulated sugar will work. Using brown sugar or coconut sugar does give the sauce a bit of a golden brown color which makes it look more like caramel sauce.
- Cornstarch: Added to the vegan caramel to help it thicken up into a consistency similar to caramel sauce. You can also use arrowroot starch or tapioca flour with similar results.
- Vanilla: Adds the warmth, depth of flavor, and aroma you want in a homemade caramel sauce. Use pure vanilla extract or even vanilla paste for the best flavor.
- Sea salt: Brings all the flavors together and really makes the sauce taste better.
How to Make Vegan Caramel Sauce
This easy vegan caramel sauce recipe is so simple that anyone can make it, I promise. Here's the easy instructions for how you do it.
- Heat the coconut cream, sugar, vanilla, and salt in a medium saucepan over medium heat. Whisk them until they are all well combined.
- Add the cornstarch and continue to whisk to break up any clumps.
- Cook the sauce for a few minutes until the mixture starts to bubble.
- Transfer the hot caramel to a separate dish and place it in the refrigerator to cool. This will also help the caramel thicken. You can serve it once it's completely cooled.
How to Store
This simple caramel sauce must be stored in the fridge. It will retain its consistency better when stored in the fridge for about a week.
Because this is a dairy-free caramel sauce you can also freeze it! Transfer it to an airtight container and freeze it. When ready to use it thaw it out in the fridge overnight and give it a good stir before using it.
There's no limit to how you can use this caramel sauce to satisfy your caramel cravings! Here are a few favorites! It works great for dipping or drizzling! Use to dress up desserts during the holiday season or enjoy any time of year.
- Dip It: It's great with pretzels, apple slices, strawberries, cookies, or anything else you enjoy!
- Breakfast: Drizzle on top of these Apple Baked Oats, a stack of Chocolate Protein Pancakes, Chocolate Chip Waffles, and even a bowl of regular oatmeal!
- Dessert: It's great with Apple Cake, Vegan Apple Pie, or it's the perfect topping over a bowl of your favorite ice cream!
- Snacks: Add a bit to your favorite Coconut Chia Pudding, Chocolate Protein Chia Pudding, or this Healthy Banana Split.
- Salted Caramel: Add more sea salt to give it a saltier flavor! Add to your tastes but using about around a half teaspoon or a bit more works great!
- Use Coconut Cream: Avoid scooping any of the liquid from the can which can make your vegan caramel sauce too thin. The best way to avoid this issue is to refrigerate the can overnight.
- Let it Cool. For the best result, you need to give the sauce time to cool down. This also helps the sauce to thicken up and make it better for dipping.
Frequently Asked Questions
It's pretty normal. This vegan sauce won't thicken in the same way as traditional caramel. It has a pourable consistency that thickens up when cooled. If it looks a bit too thin while it's hot don't worry it will thicken up as it sits in the fridge.
You can but it will thin out slightly when it's heated. I suggest warming it up a bit but not trying to heat it up too much. You can easily do this in the microwave or place the jar of it in a bowl of hot water for a few minutes.
More Sweet Snack Recipes
Vegan Caramel Dip
- ⅔ cup coconut cream*
- 1 cup sugar I used ½ cup coconut sugar and ½ white sugar, but you can use any combination of granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- To a pan over medium heat, add the coconut cream, sugar, vanilla, and salt, and whisk until well combined.
- Next, add the cornstarch and whisk to break up any clumps. Cook for a few minutes, until the mixture starts to bubble.
- Transfer the caramel to a separate dish, then refrigerate until it cools. This will also help the caramel thicken.
- Once the caramel has cooled, dip or pour it on whatever you want and enjoy!