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
Ingredients:
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
Directions:
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.
*Notes:
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.
