Dairy-Free Salted Caramel Sauce

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Dairy-Free Salted Caramel Sauce is an easy homemade salted caramel sauce recipe that’s perfect for your dairy-free baked goods. And it’s vegan too!

Dairy-Free Salted Caramel Sauce is a delicious caramel sauce made without milk so you can use it with your dairy-free desserts or in your dairy-free baking.

Everyday pantry essentials to keep in your kitchen (suggested)

While not all of these essentials will be relevant to this particula recipe, I have found that this list of “essentials” are great to always have on hand in my kitchen and have saved me numerous sudden trips to the store or having to borrow from a neighbor.

While this is my comprehensive list based on my cooking needs, you should definitely make your own based on yours.

Utensils:

• Measuring cups for liquid
• Measuring cups for solids (flour, sugar, etc.)
• Measuring spoons
• Mixing bowls
• Kitchen scale

NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.

Seasoning and flavoring:

• salt (my recipes use regular table salt)
• ground black or white pepper
• granulated garlic or garlic powder (I prefer granulated)
• onion powder
• sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
• hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
• ground turmeric
• ground cumin
• ground cinnamon
• ground ginger
• ground nutmeg
• ground cloves (for pumpkin flavors)
• sugar (granulated)
• brown sugar
• chicken consommé powder / beef bouillon powder (regular or vegetarian)
• onion soup mix
• onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
• various herbs
• additional spices to adapt taste to preference

Misc:

• oil / margarine / butter / cooking spray
• coconut cream as a dairy-free cream substitute
• flavorless milk substitute as a dairy-free milk alternative
• cornstarch as a thickening agent
• flour
• baking powder
• baking soda
• bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
• condiments, such as ketchup, mustard, barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
• soy sauce (makes a great flavoring for savory foods)
• ready-made pie crusts and dough (to just add filling)

We always have eggs in the fridge and onions, rice, and potatoes on our shelves, as well as pasta.

In addition, having some fresh vegetables in the fridge, such as carrots, celery, tomatoes, bell peppers (various colors), etc., can be very useful when putting together a quick but delicious meal.

It is also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.

Weather can have an effect on some of the spices and on the chicken consommé powder, so I keep as many of the seasonings in the refrigerator or freezer as I can, and I keep everything tightly closed in containers (you will be surprised to know just how determined moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs—YUCK!).

Therefore, store your items properly.

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Dairy-Free Salted Caramel Sauce

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Delicious and rich dairy-free salted caramel sauce.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 cup white granulated sugar
• 6 tablespoons unsalted dairy-free margarine or vegan butter, cubed
• ½ cup coconut cream
• ¼ cup water
• 1 teaspoon vanilla
• ½ tablespoon of salt

Instructions

1. Pour the sugar and water into a heavy-bottomed saucepan or pot that's at least 3-quarts in size.
2. Shake the pan a bit so that the sugar settles into a flat, even layer on the bottom.
3. Warm the sugar over a medium heat, mixing occasionally and scraping down the sides as needed, until the sugar starts to bubble.
4. 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).
5. Add the margarine or vegan butter and mix continuously (to prevent the mixture from boiling over) until it has completely melted.
6. 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.
7. Add in the vanilla and salt and mix well.
8. 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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 590Total Fat: 33gSaturated Fat: 12gUnsaturated Fat: 21gCholesterol: 46mgSodium: 971mgCarbohydrates: 69gFiber: 3gSugar: 64gProtein: 7g

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