Vegan Salted Caramel Sauce
This delicious vegan salted caramel is an easy homemade recipe that takes just four ingredients. It's rich and creamy without any dairy!
Servings: 2 Cup
Calories: 665 kcal
Ingredients
- 1 Cup (120 ml) Plant Based Cream or full-fat coconut milk
- 2 teaspoons (5 ml) Vanilla
- 1 ¼ Cup (200 g) Sugar
- ⅓ Cup (120 ml) Water
- 1 ½ teaspoons Sea Salt
Instructions
- Combine the cream and vanilla extract and set aside.1 Cup (120 ml) Plant Based Cream, 2 teaspoons (5 ml) Vanilla
- Combine the sugar and water in a small saucepan over medium heat. Stir together until the sugar is dissolved.1 ¼ Cup (200 g) Sugar, ⅓ Cup (120 ml) Water
- Continue to cook without stirring until the mixture turns a light amber color. You can occasionally swirl the pan to stir the mixture. Use a wet pastry brush to brush any sugar crystals off the sides of the pan.
- Remove the pan from heat and pour in the cream. Be careful as the mixture will bubble up a lot. Stir it together until it settles.
- Add the sea salt and stir well.1 ½ teaspoons Sea Salt
- Cool to room temperature, then transfer to a sealed container and store in the refrigerator until it’s thickened.
Notes
Note about nutritional info: The provided information is for 1 cup of caramel sauce. The amount of calories per serving will depend on how the sauce is used.
STORAGE: Store caramel sauce in an airtight jar in the refrigerator for up to 3 weeks.