Last Updated on August 22, 2022 by Anne-Marie
This vegan caramel sauce recipe is scrumptious and easy to make with simple ingredients. You're going to love this creamy 5-ingredient vegan caramel sauce even if you're not vegan.
Why this recipe works
I bet you didn’t know that caramel isn’t vegan. That’s because it contains heavy cream and butter.
I’m not vegan, but I've had to avoid indulging in regular caramel on my desserts because I can’t tolerate dairy. Such a bummer!
Well, this easy vegan caramel sauce is made with full-fat coconut cream instead of whipping cream.
The good news is that both vegans and anyone who’s dairy-free can now enjoy creamy caramel on their favorite desserts again. Hooray!
Best of all, this homemade caramel sauce is made with only 5 ingredients. And it takes less than 15 minutes total time to make on your stovetop with no candy thermometer needed.
- light brown sugar or Swerve Sweetener, Brown
- full fat coconut cream - canned coconut milk and not full fat coconut milk
- vegan buttery spread
- sea salt
- vanilla extract
How to make this recipe
This homemade vegan caramel sauce recipe takes no time at all. It's so easy that you'll make extra to give to friends as homemade gifts!
You can make both plain and salted caramel recipes. (See below for how to make this into a salted sauce.)
1. On the stovetop, in a medium saucepan, combine the brown sugar, coconut cream, vegan butter, and salt.
2. On medium-high heat, bring the caramel to a boil. Stirring constantly for 5 to 7 minutes or until the caramel thickens.
3. Remove the caramel from the stove. Then stir in vanilla extract.
4. Let the sauce cool slightly. Then pour it into a jar or container that has an air-tight lid.
5. Serve the sauce immediately while it's still warm and pourable.
You can also store the sauce in an airtight container the refrigerator for up to two weeks.
Can I use coconut oil?
Yes, you can use coconut oil – the kind that's solid at room temperature – in this recipe instead of vegan butter.
Or you can try Earth Balance coconut spread instead of one of their buttery spreads or baking sticks.
Can I make this sugar-free?
Yes, you can make this into a sugar-free vegan caramel sauce recipe.
You need to use Swerve Sweetener, Brown. It's a natural, no-calorie sweetener that tastes and packs into a measuring spoon just like brown sugar.
If you don’t want to make this sugar-free, you can use regular or organic brown sugar, coconut sugar, cane sugar, date sugar, white sugar, or even maple syrup.
Is this keto friendly?
If you make this sugar-free, you now have an awesome low-carb keto caramel sauce. It'll become one of your favorite recipes when making keto dip recipes and other low-carb desserts.
In addition, if you follow the keto diet, you know that coconut cream is high in fat, low in carbs, and won't kick you out of ketosis.
The same goes with coconut oil, as both contain fat-burning MCTs.
How to make salted caramel
This recipe only uses 1/4 teaspoon of salt. But if you want to make a salted caramel sauce, then add 3/4 teaspoon of sea salt.
This simple caramel sauce is a great option for a lovely homemade gift during the holidays.
Put the sauce in cute mini mason jars and wrap with a festive ribbon.
Keep the jarred sauce refrigerated until gift-giving time.
Can I freeze this?
Yes, you can freeze this caramel sauce for a couple of months in an airtight container.
To reheat the sauce, do the following:
1. Let the caramel thaw overnight in the refrigerator.
2. Pour the caramel in a microwave-safe bowl. (Cover the bowl loosely in case there's a blowout of sauce all over your microwave!)
3. Then cook the sauce on high for 30 seconds.
4. Give the caramel a stir.
5. Then heat the caramel for an additional 5 or 10 seconds total time if needed until the caramel is a creamy pourable consistency.
Ways to enjoy vegan caramel sauce
Got caramel cravings? Try these:
● You can drizzle this vegan dessert sauce to make ice cream sundaes. My favorite way is using either vegan almond milk or coconut ice cream from the grocery store.
● You could use the vegan caramel sauce as a dip for apple slices or Best Oven Baked Plantain Chips.
● Drizzle this vegan version of caramel sauce on your toast or oatmeal instead of sugar.
● You could add a bit to your tea, coffee, or homemade crockpot hot chocolate.
● And you can enjoy it on apple pie with a scoop of vanilla ice cream!
What dessert are you going to try this delicious recipe on?
- 2 cups light brown sugar or Swerve Sweetener, Brown – packed
- 1 cup full fat coconut cream (not coconut milk)
- 1/2 cup vegan buttery spread (1 stick)
- 1/4 teaspoon sea salt
- 2 tablespoons vanilla extract
- In a saucepan, combine brown sugar, coconut cream, vegan buttery spread, and salt.
- Over medium-high heat, bring to boil. Stirring constantly, bring the caramel to a boil for 5-7 minutes or until thickened.
- Remove caramel from heat. Stir in vanilla extract.
- Let cool slightly.
- Pour vegan caramel into a jar or container with a lid.
- Serve immediately or store in the refrigerator for up to 2 weeks in an airtight sealed container.
- To reheat the vegan caramel sauce, cook for 30 seconds in a microwave-safe bowl. Stir. Then heat for an additional 10 seconds or longer if necessary.
As an Amazon Associate Affiliate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 tablespoon
Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.