Vegan Caramel Sauce Recipe non dairy caramel sauce

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Vegan Caramel Sauce

I love caramel sauce,  it’s a basic confectionery product which is used in many dessert recipes. That’s why I always have a jar of caramel sauce in my fridge. It’s easy to prepare, it’s delicious, versatile and it can be stored into an airtight container for a fairly long period (up to two or three weeks).

Recently I became interested in vegan diet and I’m trying to find new formulas for dessert without using milk and/or eggs – which is the essential concept of vegan diet. Since I’ve discovered canned coconut milk and coconut cream, I’ve experienced some delightful recipes which use them. It’s incredible how coconut gives us a milk and a cream that can successfully replace the corresponding dairy products. Therefore, I wanted to see if coconut cream behaves like dairy cream when it’s cooked with sugar. And the answer is yes. The result was a wonderful vegan caramel sauce.

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Ingredients Vegan Caramel Sauce

  • 200 g coconut cream
  • 200 g brown sugar

 

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Directions Vegan Caramel Sauce

To obtain the coconut cream we need canned full-fat coconut milk. Place the can in the refrigerator overnight. Thus, the cream will separate from the whey – the cream will be on top and the whey will remain at the bottom of the can. Take out from the fridge the can and overturn it carefully. Open the can and pour the whey in a jar (it can be  stored and used in other recipes). Take the cream out from the can and weigh it. In this recipe we use coconut cream and brown sugar in a ratio of 1: 1.

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Put cream and sugar in a saucepan and mix them using a balloon whisk. Cook over low heat, stirring occasionally, until the mixture thickens. Then remove the saucepan from heat and transfer caramel into a jar (or a bowl).

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Cover with plastic wrap placed directly on the surface of the sauce. After cooling, it can be used in many delicious desserts. Store the caramel sauce in a tightly closed container in the refrigerator.

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Notes:

  • Optionally you can add ½ teaspoon of vanilla extract
  • Optionally you can add a few crystals of Himalayan salt (for salted caramel sauce)
  • Plastic foil placed onto the surface of the caramel sauce is needed. If the sauce is exposed to air while it’s hot, the sugar in its composition may crystallize.

 

 

 

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