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Vegan Caramel Sauce with sliced green apples for dipping

Vegan Caramel Sauce

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A healthy, lower-sugar vegan caramel sauce made with just five ingredients: coconut cream, coconut palm sugar, cornstarch, sea salt and vanilla. Thick, glossy and dairy-free, it’s perfect for dipping apples or drizzling over lattes, oatmeal, pancakes and ice cream.
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Course Sauce
Cuisine American
Servings 20
Calories 70 kcal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

Serving: 1tbspCalories: 70kcalCarbohydrates: 7gFat: 5gSugar: 6g
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