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+ servings
5 from 2 votes

Easy Vegan Caramel Sauce

by: claire cary

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.
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins



  • 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. 
  • Once everything is melted, give it a really good whisk to ensure the cornstarch is mixed throughout and no clumps form.
  • Bring to a boil and keep at a low boil for about 5-10 minutes, whisking occasionally. It will get really bubbly, this is good! The longer you let it simmer, the more flavorful it will get. Just careful not to let it burn.
  • Remove from heat and let cool. It will thicken quite a bit as it cools, but you can pop it in the fridge or freezer right away if you need it to thicken faster.
  • Transfer to a glass jar and store in the fridge for up to 2 weeks. It will thicken quite a bit as it sits in the fridge, so just warm it up on the stove until it softens before serving, depending on what you're using it for!


I've made this recipe with both regular dairy free butter (I like Earth Balance or Miyokos) and almond butter and both work really well! If using almond butter, I suggest one that only has almonds in the ingredients. The raw almond butter from Trader Joe's is my favorite! If using regular butter, the caramel will be slightly more translucent, whereas almond butter will give a more opaque feel. Both are incredibly delicious and taste just like regular caramel!
You want to use only the white creamy part from the coconut cream. You can also use a can of full fat coconut milk, but you'll still just want the top white part. 
Serving: 2tbsp / Calories: 117kcal / Carbohydrates: 16g / Protein: 0.3g / Fat: 1.9g / Sugar: 16g

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