Vegan Caramel Sauce
This dairy-free caramel sauce is made from 6 simple ingredients and comes together in less than 15 minutes. It's creamy and perfectly sweet. It makes for the best caramel apples or an ice cream sundae topping!
Ingredients
- 1 ¼ cup Coconut Cream or Full-Fat Coconut Milk
- 1 Medjool Date pitted
- ¾ cup Coconut Sugar
- 1 Tbs Arrowroot Starch
- ½ tsp Vanilla Extract
- ¼ tsp Sea Salt
Instructions
- Add the arrowroot starch, date, and 3/4 cup coconut cream to a blender or food processor. Blend on high until creamy and smooth.
- To a small saucepan, add the coconut cream mixture, then add the coconut sugar. Heat over medium heat and whisk or stir as it comes to a low simmer.
- As soon as the caramel is glossy and golden brown, it's ready. It should only take a few minutes.
- Remove saucepan from heat and add remaining 1/2 cup coconut milk or cream as well as salt and vanilla. Whisk together.
- Once the sauce has cooled, you can pour it into a glass jar and store.
Notes
Great to use as an icecream topping or making caramel apples!