Dairy-free Caramel Sauce Recipe

Course: Sauce

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 957kcal

Author: Becky Hardin

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

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.

*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.