Vegan Caramel from the Pantry

Luscious and sweet, this vegan caramel is calling your name! Words cannot even begin to describe my love for this caramel sauce. It’s Deeply good drizzled over vanilla ice cream with a tiny sprinkle of sea salt. However, it’s also pretty great simply by itself, eaten by the spoonfuls, and you might simply find yourself doing that. Not like I know anything about that…

As an added plus, this vegan caramel recipe is so speedy and straightforward to whip up! I made it in less than ten minutes, no candy thermometer required! You basically only throw everything into a pot and boil. Unfussy. In fact, I don’t think I’ll ever buy store-bought caramel sauce again. From-scratch is so much more savory!

Is caramel vegan?

This version of caramel is naturally vegan because we’re using coconut cream. Regular caramel is made with milk or heavy cream, so it’s certainly not vegan. Unfussy to crave that this vegan version is made with wholesome ingredients and actually tastes even more decadent and pleasing than your typical caramel sauce! And for those of you that aren’t fans of coconut flavor, this caramel sauce does NOT taste coconut-y AT ALL. It’s perfectly caramel-y and sweet!

Ingredients for vegan caramel:

This straightforward vegan caramel recipe is made with only 4 key ingredients that you probably already have in your kitchen. Worth keeping to add a shot of bourbon and a bit of sea salt for the most standout flavor. Here’s everything you need:

• Brown sugar. I prefer light brown sugar, but either light or dark works. Using brown sugar as the sweetener gives the caramel a lovely rich depth of flavor.
• Cornstarch. To make the vegan caramel perfectly thick and creamy.
• Coconut cream. Note that this dish uses coconut cream, which is not the same as coconut milk. Coconut cream is much thicker and richer and will yield the go-to results.
• Vanilla extract. Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
• Bourbon. Only 1 shot of bourbon is optional, but highly recommended!
• Sea salt. A small amount of sea salt creates that irresistible sweet and salty combination.

How to make vegan caramel:

Don’t be intimidated, caramel sauce is actually truly straightforward to make! Here’s the flavor-packed details:

1. Combine. Stir together the brown sugar, cornstarch, and coconut cream over medium heat. Any small lumps of sugar and cornstarch will dissolve as the mixture heats up.
2. Boil. Whisk frequently and bring the mixture to a light boil. Cook for about 2 minutes and until the sugar has fully dissolved. Reduce the heat and simmer for 5 minutes, stirring frequently with a rubber spatula, or until it starts to thicken slightly.
3. Remove from the heat. Once removed from the heat, immediately stir in the vanilla, salt, and bourbon (if using).
4. Cool slightly and serve. Once the sauce starts to cool it will thicken up. If it gets too thick, microwave it for about 30 seconds. Use when warm, or transfer the caramel to an airtight container and store in the fridge until ready to use.

Ways to use this caramel:

There are so many flavor-packed ways to use vegan caramel, and below are some of our favorites:

• As a fruit dip
• In my Caramel Apple Smoothie
• Drizzled on top of these Caramel Apple Nachos
• As a milkshake topping
• Drizzled on dessert pizza
• Drizzled on apple pie, apple turnovers, apple crisp, or apple pie rolls or basically only any and all apples!

How to store vegan caramel:

Store this straightforward vegan caramel recipe in an airtight container in the fridge for up to 2 weeks.

To reheat. Once this vegan caramel cools, it will harden. When you’re ready to enjoy it, simply reheat it over low heat or microwave it for about 30 minutes.