Dairy-Free Caramel Sauce is an easy 5-ingredient recipe for a rich, velvety homemade vegan topping or filling made with oat milk, without heavy cream or butter.
This rich, velvety sauce proves you don't need heavy cream or dairy to make delicious homemade caramel.
With just 5 pantry staples and a quick simmer on the stove, you get a smooth, pourable sauce that tastes just like traditional caramel.
It's perfect for drizzling over dairy-free ice cream, spooning over desserts, or using as a filling for baked goods.
Whether you're looking for a quick dessert topping or a dairy-free filling for your favorite baked treats, this simple caramel sauce comes together in minutes.
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What is needed to make dairy-free caramel sauce?
white granulated sugar
unsalted dairy-free margarine or vegan butter
coconut cream
vanilla extract or good imitation
salt
SALTED DAIRY-FREE CARAMEL SAUCE
The recipe calls for a pinch of salt in the ingredients, but if you want to make salted caramel sauce, use ½ tablespoon (or add to taste) instead of the pinch.
Frequently Asked Questions (FAQs) for dairy-free caramel sauce
Frequently Asked Questions (FAQs)
How do I store homemade dairy-free caramel sauce?
Let the caramel sauce cool completely, then transfer it to an airtight glass jar or container and refrigerate for up to 2 weeks.
Why is my caramel sauce too thin?
The sauce thickens as it cools, so let it cool completely before deciding it is too thin. If it is still thinner than you want, return it to the stove and simmer for another 2 to 3 minutes, stirring frequently, to reduce it further.
Why did my caramel sauce get too thick?
If the sauce becomes too thick after cooling, gently reheat it over low heat, stirring until it reaches your desired consistency. You can add a small splash of oat milk if needed.
How do I reheat dairy-free caramel sauce?
Reheat the sauce gently in a small saucepan over low heat, stirring until smooth and pourable. You can also microwave it in 15-second intervals, stirring between each interval.
Can I freeze dairy-free caramel sauce?
Yes. Transfer the cooled sauce to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator, then gently reheat and stir before using.
Can I use brown sugar instead of white sugar?
Yes, but the flavor will be different. Brown sugar gives the caramel a deeper, more molasses-like flavor, while white sugar produces a more classic caramel flavor.
Try this dairy-free caramel sauce over homemade dairy-free ice cream!
Or drizzle over dairy-free cupcakes or muffins!
Dairy-Free Caramel Sauce
Delicious and rich dairy-free and vegan caramel sauce.
Ingredients
- 1 cup white granulated sugar
- 6 tablespoons unsalted dairy-free margarine or vegan butter
- ½ cup coconut cream
- ¼ cup water
- 1 teaspoon vanilla extract or good imitation
- ⅛ teaspoon of salt (a pinch) *
Instructions
- Pour the sugar and water into a heavy-bottomed saucepan or pot that's at least 3-quarts in size.
- Shake the pan a bit so that the sugar settles into a flat, even layer on the bottom.
- Warm the sugar over a medium heat, mixing occasionally and scraping down the sides as needed, until the sugar starts to bubble.
- Mix consistently while the mixture thickens (to prevent it from sticking to the bottom of the pan) and turns a deep amber color (8-12 minutes). Keep scraping the sides as needed.
- Add the margarine or vegan butter while mixing continuously (to prevent the mixture from boiling over) until it has completely melted.
- Remove the saucepan from the heat and slowly pour in the coconut cream, continuing to mix until the cream has become completely incorporated into the mixture.
- Add in the vanilla and salt and mix well.
- Set aside to cool. The caramel sauce will continue to thicken as it cools, so it's best to pour into a jar (or other mode of storage) while it is still somewhat warm, but no longer hot.
Notes
* If you want to make SALTED dairy-free caramel sauce, then add ½ tablespoon of salt (or to taste) instead of a pinch.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 507Total Fat: 22gSaturated Fat: 8gUnsaturated Fat: 14gSodium: 81mgCarbohydrates: 80gFiber: 0gSugar: 78gProtein: 0g
