Vegan Caramel Sauce

An easy vegan caramel sauce that takes just 15 minutes to make and tastes JUST like regular caramel! Drizzle on apples, on top of ice cream, brownies or refrigerated to make caramel candy.

A warm almond flour brownie, topped with ice cream and this caramel sauce is honestly all I want right now. I have 2 out of 3 of those things so I think I should go for it!

Like regular caramel, this vegan caramel is made from a base of sugar, cream, and butter. We’ll be using coconut cream instead of regular cream, and dairy free butter to keep it all dairy free since most caramel is not vegan. Then you’ll need some salt and vanilla for extra flavor and cornstarch to thicken and that’s it!

The main difference between this vegan caramel and regular caramel is the method. With regular caramel, you usually melt down the sugar first, caramelizing it slightly, then add in the butter and cream. I’ve made it easier for you so all you need to do is add all ingredients to a pot (all at once) and boil for about 5 minutes. Easy! Try this recipe on top of my favorite vegan brownies or carrot cake!

Tips before we get started…

• Because of the cornstarch, this recipe will continue to thicken as it cools, so don’t worry if it seems pretty thin at first.
• You do not need condensed milk to make this vegan caramel sauce, just coconut cream instead!

How to make vegan caramel sauce

Add all ingredients to a medium pot on the stove. Turn to the heat to medium and let everything melt together, whisking constantly while the coconut cream and butter melt. 

The coconut cream will melt pretty quickly, but the butter may take a a few minutes. Once everything is melted, give it a really good whisk to ensure the cornstarch is mixed throughout and no clumps form.

Bring the mixture to a boil and keep at a low boil for about 5-10 minutes, whisking occasionally. It will get really bubbly, this is good!

Remove from heat and let cool. It will thicken quite a bit as it cools, but you can pop it in the fridge right away if you need it to thicken faster. If you’re pouring it over ice cream or anything cold, it will also thicken up faster as well, so it’s totally fine to use it warm.

Transfer to a glass jar and store in the fridge for up to 2 weeks. You can serve it with popcorn, pumpkin cookies, brownie bites, ice cream or make caramel apples!

Key ingredients and swaps

Butter. For vegan butter, I like Earth Balance or Miyoko’s. You need 1/4 cup which is 1/2 stick.

Sugar. I used brown sugar, but white sugar will also work. You can sub for coconut sugar if you want this vegan caramel sauce to be refined sugar free. I do not recommend using any kind of liquid sweetener here.

Coconut Cream. The coconut cream is used in place of regular cream in caramel. It will not add a coconut flavor, that will get masked with the butter and sugar.

Vanilla and salt. These are optional, but do add a lot of extra flavor.

Cornstarch. Cornstarch will act as a thickener for this caramel sauce. Most of the thickening will happen as it cools, so try to be patient! You can swap for arrowroot starch or tapioca starch.

How to store and freeze

Once prepared, this vegan caramel will store in the fridge for about 2 weeks. I do not recommend storing it at room temperature.

It will thicken quite a bit as it sits, so to warm it up and make it a regular consistency again, you can put the jar in a bowl with hot water until it’s more saucy again.

While I prefer using this recipe as a caramel sauce, you can also pour it into an 8×8 baking dish lined with parchment paper, put it in the fridge or freezer, then slice it into caramel candies! In the freezer, it will keep for up to 3 months. Drizzle on top of my carrot cake cookies!

Frequently asked questions

Will it taste like coconut?

No! This recipe does call for coconut cream, but I promise there is no coconut flavor at all. It is just key for a rich flavor. I usually buy coconut cream for this recipe, but you can also use full fat coconut milk with no problem. Both are from a can, and whichever you use you want to make sure you’re only using the top white part from the can. You can leave the liquid part behind and reserve it for smoothies!

What sugar should I use?

As far as the sugar goes, you can really use any kind you like. I generally use light brown sugar because it doesn’t have all of the molasses stripped away (hence the brown color) and gives a really nice rich flavor. You can also use regular granulated sugar, dark brown sugar, or even coconut sugar.

Try these recipes next!

• Gluten Free Brownies
• Gluten Free Chocolate Chip Cookies
• Vegan Twix Bars
• Cinnamon Sugar Donuts
• Oat Flour Cookies

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