Easy Dairy-Free Caramel Sauce Recipe

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Easy Dairy-Free Caramel Sauce is a 5-ingredient vegan recipe for a rich, velvety homemade topping or filling made without heavy cream or butter, using oat milk instead.

This rich, velvety sauce proves you do not need heavy cream or dairy to achieve a decadent caramel flavor.

With just 5 pantry staples and a quick simmer on the stove, you get a smooth, pourable finish that tastes just like the traditional version.

It's perfect for drizzling over dairy-free ice cream or as a filling for baked goods.

So, whether you are upgrading your dessert with a quick topping or want to add a luxurious flavor to your baked goods, this simple recipe comes together in minutes.

And you can make this into 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

How do I store homemade dairy-free caramel sauce?

Store the cooled sauce in an airtight glass jar or container in the refrigerator for up to 2 weeks.

Why is my caramel sauce too thin?

If your sauce is too thin after simmering, let it cool completely (it thickens as it cools) or simmer it for an extra 2 to 3 minutes to reduce the liquid a little further.

How do I reheat leftover caramel sauce?

Reheat gently in a small saucepan over low heat, or pop it in the microwave in 15-second intervals, stirring in between until smooth and pourable.

Can I freeze this dairy-free caramel sauce?

Yes, you can freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and gently reheat before using.

Does this recipe work on all stoves?

Yes, it works on all standard cooktops. Just keep a close eye on the heat level to prevent the oat milk from scorching while simmering.

Can I use brown sugar instead of white sugar?

Using brown sugar adds a deeper, more molasses-forward flavor profile similar to butterscotch, but you can use it if you want a richer caramel taste.

What is the difference between white granulated sugar and brown sugar?

The short answer is that while white granulated sugar is just pure sweetness, brown sugar is white sugar with molasses mixed into it. Light brown sugar has less molasses than dark brown sugar.

Here is how that change affects your baking:

• White sugar is neutrally sweet. Brown sugar tastes like rich caramel or toffee.
• White sugar makes things crisp and light. Brown sugar traps moisture, making baked goods (like brownies) dense, soft, and extra chewy.
• Brown sugar is dark and wet; white sugar is dry and clear.

When recipes call for "brown sugar," they typically mean light brown sugar, so if you use dark brown, chances are that you will get more of a molasses flavor to whatever you are making, and you may get more of a chewy texture as well.

Tip: If a recipe calls for brown sugar and you're completely out, you can make your own by thoroughly mixing a tablespoon of molasses into a cup of regular white granulated sugar, and that will give you light-brown sugar. If you want dark brown sugar, you need to mix in more molasses.

What is the difference between dairy-free margarine and vegan butter?

Vegan butter and margarine have similarities. In fact, all vegan butter is a type of dairy-free margarine. The difference between them is in the content and the baking performance.

Vegan butter is made from fats such as coconut oil, shea butter, or cocoa butter and behaves like butter in that it creates more flaky and crisp textures and has a toasted nutty flavor, while margarine is typically made with the less expensive vegetable oils.

Try this dairy-free caramel sauce over homemade dairy-free ice cream!

Or drizzle over dairy-free cupcakes or muffins!

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Yield: 4 servings

Easy Dairy-Free Caramel Sauce Recipe

5.0 Stars (2 Reviews)

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Delicious and rich dairy-free and vegan caramel sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 50 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
• ⅛ teaspoon of salt (a pinch)*

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). Keep scraping the sides as needed.
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.

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:

4

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 22gSaturated Fat: 8gUnsaturated Fat: 14gSodium: 81mgCarbohydrates: 80gFiber: 0gSugar: 78gProtein: 0g

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