Dairy-free Caramel

Every dessert tastes better with a little caramel on top, and my dairy-free recipe means everyone can enjoy this sweet sauce. I used brown sugar for a rich butterscotch flavor, and non-dairy ingredients that really give it the same silky texture I crave. With just a couple of ingredients and a few minutes on the stovetop, this dairy-free caramel sauce comes together easily anytime I need it!

Vegan, Dairy-free Caramel Sauce

I wanted to recreate the same flavor as my go-to brown sugar caramel recipe, but with simple ingredients to make it work for anyone who can’t do dairy. So I replaced the typical butter and heavy cream with rich coconut cream and cornstarch to thicken it, and it worked like a charm! Technically, sugar is all you need for caramelization, but the additional ingredients turn it into a scrumptious sauce that’s easy to pour and drizzle. These dairy-free ingredient swaps are all it takes to make a caramel sauce that’s vegan-friendly, and perfect for the lactose intolerant among us too!

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Dairy-free Caramel Sauce Recipe

This vegan, dairy-free caramel sauce made with coconut cream and brown sugar comes together with just 4 ingredients and 20 minutes!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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Equipment

• Saucepan

Serves 1

1x2x3x

Ingredients

• ▢ 1 cup brown sugar *
• ▢ 1 tablespoon cornstarch
• ▢ ½ cup coconut cream **
• ▢ 1 teaspoon pure vanilla extract
• ▢ sea salt to taste

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Instructions

• Combine the brown sugar, cornstarch, and coconut cream in a small saucepan over medium heat. Bring the mixture to a boil and cook until the sugar has fully dissolved (about 2 minutes).
  1 cup brown sugar, 1 tablespoon cornstarch, ½ cup coconut cream
  
• Reduce the heat and allow the mixture to simmer for 5 minutes, or until it starts to thicken slightly.
  
If you have a candy thermometer, it should be just below the soft ball point.
• Remove the caramel from the heat and add the vanilla extract and sea salt.
  1 teaspoon pure vanilla extract, sea salt
  
• Transfer the caramel to an airtight container and store in the fridge until ready to use.

Notes

*You can use granulated sugar for a more traditional caramel.

**Coconut cream is the solid white part that settles on the top of coconut milk. Make sure to use the cream, not the liquid.

Becky’s Top Tips:

• Caramel can burn quickly if you’re not careful. Use a heavy-bottomed saucepan, consistent and low heat, and remove it from heat as it starts to darken to an amber color.
• This caramel hardens quickly as it cools. Just reheat it in the microwave as necessary.
• Salting the caramel is optional, but it adds a really beautiful flavor contrast.
• For even more flavor, stir in 1 shot of bourbon along with the vanilla and salt.
• This caramel sauce is dairy-free and vegan-friendly.

Storage: Store caramel in a sealed container in the refrigerator for up to 2 weeks.

Nutrition Facts

Dairy-free Caramel Sauce Recipe

Amount Per Serving

Calories 957

% Daily Value*

Sodium 63mg3%

Potassium 299mg9%

Carbohydrates 232g77%

Fiber 0.1g0%

Sugar 222g247%

Protein 0.3g1%

Calcium 183mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Sauce

Cuisine: American

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How to Store

Store dairy-free caramel sauce in a sealed jar or container, and keep in the refrigerator for up to 2 weeks. Reheat in small batches in the microwave, stirring in 30-second increments until warm and workable.