Easy Vegan Caramel Sauce

This easy vegan caramel sauce uses just two ingredients and is ready in a jiffy. It’s tastes like a classic caramel – sweet, creamy and rich with a silky smooth texture which can vary in thickness depending on how long you cook it.

This dairy free caramel sauce is completely vegan and can be used in a variety of desserts; add a pinch of salt for a salted caramel drizzle to go over ice cream or cakes, or cook it down to a thick caramel perfect for banoffee pie.

This Easy Vegan Caramel Sauce is a great recipe to have in your repertoire, its:

Silky smooth

Rich and buttery

Creamy and sweet

And

Is made with just 2 ingredients!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe:

The Written Recipe:

Easy Vegan Caramel Sauce

This dairy free recipe uses just two ingredients and is ready in a jiffy. It’s tastes like a classic caramel - sweet, creamy and rich with a silky smooth texture which can vary in thickness depending on how long you cook it.

4.67 from 6 votes

Print Pin Email Rate

Course: Sweet Treat

Cuisine: British

Cook: 17 minutes mins

Total: 17 minutes mins

Serves: 2 people

Calories: 488kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

• ▢ 60 g soft light brown sugar
• ▢ 260 ml dairy free cream
• ▢ 1 pinch salt (optional)

Instructions

 

• Add the brown sugar and a dash of the cream to a heavy bottomed saucepan (just enough cream to stir the sugar into). Bring the mixture to the boil and boil for 2 minutes.
  60 g soft light brown sugar
• Add the rest of the cream, stir in and boil until it is the consistency you are looking for. For a drizzle-sauce consistency around 15 minutes should work well, for a thicker banoffee pie layer, try 25-30 minutes.
  260 ml dairy free cream
• Stir in a pinch of salt to taste, if you'd like salted caramel.
  1 pinch salt (optional)

Video

Notes

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free

* I have tried this with Elmlea Plant and Alpro Soya cream which are both available in the UK. Both work wonderfully although my preference for this recipe is Elmlea. You can use coconut cream but it will not taste like a traditional caramel, it will have a coconut flavour to it.

Recipe inspired by:  England, UK

Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 488kcal | Carbohydrates: 32g | Protein: 1g | Fat: 40g | Saturated Fat: 23g | Sodium: 28mg | Fiber: 1g | Sugar: 31g | Net Carbohydrates: 31g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!