Vegan Caramel Sauce
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This caramel sauce is so versatile! Drizzle it over your favorite latte, smoothie, vegan ice cream, use it as a dip for sliced apples, or swirl it into your morning oatmeal for a sweet, creamy touch. You can even use it as a filling for vegan chocolate cups or as a topping for pancakes. The possibilities are endless, and I can’t wait to see what you create!
Equipment
- Blender
- Small Saucepan
- Whisk
- wooden spoon
- heatproof airtight container for storage
Ingredients
- 1 13 oz can coconut cream use the white, thick part only
- ¾ cup coconut palm sugar
- 1 tbsp cornstarch
- ¼ tsp sea salt
- ½ tsp pure vanilla extract
Instructions
- In a blender, combine the coconut cream and cornstarch. Blend on high until the mixture is smooth and creamy. If the mixture is too thick, add a bit more coconut cream or coconut milk to reach the desired consistency.1 13 oz can coconut cream, 1 tbsp cornstarch
- In a small saucepan over medium-low heat, add the coconut palm sugar. Once the sugar starts to warm, pour the blended coconut mixture over it. Whisk continuously as the sauce comes to a light boil. Next let the sauce simmer on medium low heat, stirring every few minutes until the caramel turns glossy and thick, which usually takes around 10-15 minutes.¾ cup coconut palm sugar
- When the caramel reaches your desired consistency, remove it from the heat. Let it cool slightly and mix in the sea salt and vanilla extract before transferring to a heatproof airtight container. Store the caramel in the refrigerator for up to 2-3 weeks. To reheat, you can either microwave it or warm it in a heatproof glass jar in a saucepan with a few inches of simmering water until the sauce is warmed through.¼ tsp sea salt, ½ tsp pure vanilla extract
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Kitchen Tips and Tools
Here are a few tips to make sure your caramel sauce turns out perfectly every time: 1. Use a High-Powered Blender: When blending the coconut cream and cornstarch, use a high-powered blender to ensure everything is super smooth. You want to avoid any lumps in your sauce. 2. Whisk Continuously: When heating the coconut palm sugar, make sure to whisk continuously. This will help prevent the sugar from burning and will ensure a smooth sauce. 3. Storage Tip: The caramel will thicken as it cools, but don’t worry! Just reheat it gently in the microwave or a saucepan to get it back to a pourable consistency.Tools You’ll Need:
- A high-powered blender (for super smooth mixing).
- A heavy-bottomed saucepan (to ensure even cooking and prevent burning).
- A heatproof airtight container for storing your caramel sauce in the fridge.
Nutrition
Serving: 1tbspCalories: 70kcalCarbohydrates: 7gFat: 5gSugar: 6g
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