Healthy Vegan Caramel Sauce – Rich, Silky & Lower in Sugar
If you’ve been searching for a healthy vegan caramel sauce, look no further. This is the one! It’s thick, glossy and buttery-tasting, and it comes together with just five simple ingredients in about 20 minutes.
My version is made with coconut cream instead of heavy cream and butter, and it’s sweetened with coconut palm sugar instead of refined white sugar. So it’s lower in sugar than regular caramel sauce, completely dairy-free, and still so luscious and delicious. Whether you’re vegan, have a dairy intolerance, or just want a lighter treat, this caramel sauce is for you.
I’ll be honest: I’ve already made three or four batches of it, because I just can’t stop! My favorite way to enjoy it is with crisp, sliced green apples for dipping. 🍏
Why I Love This Caramel Sauce
Who would have thought you could make a caramel sauce this rich without butter or cream? It has all the cozy, sweet flavor you want, with ingredients you can feel good about.
This caramel sauce is:
- Made with just 5 simple ingredients
- Lower in sugar than regular caramel sauce
- 100% plant-based, dairy-free and gluten-free
- Ready in about 20 minutes, with no candy thermometer needed
- Thick, glossy and perfect for dipping or drizzling
- Keeps in the fridge for up to 2–3 weeks
The Ingredients
- Coconut cream: The thick, white part from the can gives this sauce its rich, creamy, buttery texture. I use Trader Joe’s organic coconut cream.
- Coconut palm sugar: This is what gives the sauce its deep caramel color and flavor, and it’s lower on the glycemic index than regular sugar.
- Cornstarch: Just a tablespoon helps the sauce thicken up beautifully.
- Sea salt: A pinch balances the sweetness. Add a little more if you love salted caramel!
- Vanilla: Pure vanilla extract adds that warm, finishing touch.
Vegan Caramel Sauce
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Equipment
- Blender
- Small Saucepan
- Whisk
- wooden spoon
- heatproof airtight container for storage
Ingredients
- 1 13 oz can coconut cream thick white part only
- ¾ cup coconut palm sugar
- 1 tbsp cornstarch
- ¼ tsp sea salt
- ½ tsp pure vanilla extract
Instructions
- Scoop the thick coconut cream from the can into a blender. Save any liquid for another use.
- Add the cornstarch, put the lid on and blend on high until smooth and creamy.
- Add the coconut palm sugar to a small saucepan over medium-low heat and give it a little stir as it warms.
- Pour the blended coconut cream mixture over the sugar and whisk continuously as the sauce comes to a light boil.
- Reduce to medium-low and let it simmer for 10 to 15 minutes, whisking every few minutes, until the caramel is thick and glossy.
- Remove from the heat and let it cool slightly on the counter.
- Stir in the vanilla and sea salt.
- Pour into a heatproof airtight jar and enjoy!
Video
More About This Recipe
Christine’s Tips
- Use the thick part: Scoop out only the thick, white coconut cream. If your can has liquid at the bottom, save it for smoothies or curries.
- Blend until smooth: A good blender makes sure the cornstarch is fully mixed in, so there are no lumps.
- Keep whisking: Stir the sauce every few minutes as it simmers so the sugar doesn’t burn on the bottom.
- It thickens as it cools: If it seems a little thin at first, don’t worry. It firms up as it cools down.
- Love salted caramel? Add an extra pinch of flaky sea salt at the end.
Storage
- Fridge: Store in a heatproof airtight jar in the refrigerator for up to 2–3 weeks.
- Reheating: The sauce thickens in the fridge. Warm it gently in the microwave, or set the jar in a saucepan with a few inches of simmering water until it’s pourable again.
Nutrition
How to Use It
This caramel sauce is so versatile! A few of my favorite ways to enjoy it:
- Apple dip: Slice up crisp green apples and dunk away. It’s my go-to fall snack!
- Drinks: Drizzle it into lattes, or try it in my Butterscotch Latte or Caramel Apple Smoothie.
- Breakfast: Swirl it into oatmeal or pour it over pancakes and waffles.
- Desserts: Spoon it over vegan ice cream, brownies or a slice of pumpkin bread.
- Treats: Use it as the filling for my Vegan Caramel Truffles.
Why This Caramel Sauce Is Good for You
Coconut Palm Sugar for Gentler Sweetness
Coconut palm sugar is lower on the glycemic index than regular white sugar, so it’s gentler on your blood sugar. For women over 50, keeping blood sugar steady is so important for balanced energy throughout the day.
Coconut Cream Instead of Dairy
Coconut cream gives you that rich, buttery texture without any dairy, so it’s a great choice if you’re vegan or have a dairy intolerance. It’s also a source of medium-chain triglycerides (MCTs), a type of fat your body uses quickly for energy.
Fewer, Simpler Ingredients
Store-bought caramel sauces are often made with corn syrup, heavy cream, butter and preservatives. This one has just five ingredients you can pronounce, and you control exactly what goes in.
Final Thoughts
This vegan caramel sauce is proof that you don’t have to give up the treats you love to eat a little healthier. It’s yummy, luscious, and so easy to make, you’ll want to keep a jar in your fridge at all times.
Please make this recipe and tell me what you think! Leave me a comment below, and share your caramel creations on Instagram by tagging me @christine_avanti.
And never forget: you are deeply loved by God. ❤️