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Vegan Caramel Sauce

This rich, creamy sauce is a perfect non-dairy topping for any dessert or side dish. It is simple to make, has all-natural ingredients, and tastes like the OG. Needless to say, this sauce is all good!

It is very challenging to find a commercial caramel sauce that is vegan / dairy-free, low-fodmap, and gluten-free. Most of the store-bought versions also contain artificial ingredients and are ridiculously overpriced. So, I was determined to make a recipe that was allergy-friendly, all-natural, and easy to make.

My family loves this recipe so much more than the store-bought brands. I'll make it ahead of time, store it in a sauce bottle, then use it as needed on desserts or as a dipping sauce. We use it the most on sweet potato fries!

Vegan Caramel Sauce


  • 1 cup of full fat coconut milk - or - 2/3 cup of almond milk + 1/3 cup of melted vegan butter*

  • 3/4 cup of brown sugar

  • 1 Tbsp of cornstarch


  • Mix the cornstarch into the cup of coconut milk / almond milk + vegan butter.

  • Pour the mixture into a medium pot.

  • Add brown sugar and heat on low heat until dissolved.

  • Continue heating on low-medium heat until mixture begins to boil. Stir frequently for about 5 minutes.

  • Remove from heat and let mixture cool until thickened.


  • If using almond milk or other thinner-textured milk, you will need to add butter to help thicken the sauce.

  • If adhering to a low-fodmap diet, be sure to check coconut milk ingredients and serving size.

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