Is this real? Am I dreaming? Did I just say Creamy Caramel Sauce… that is vegan? Did I really?
SHUT THE FRONT DOOR! This isn’t a dream!?!?
I can’t even explain this complete fuzzy soft cloud of bliss I am sitting on right now. Never in a million years did I think something so delicious that is normally laden with butter and most often cream or milk would be veganized. And never in a billion years did I think it would taste this ultra creamy dreamy caramely delicious!
If I can make it through the rest of the day with even a single drop of this caramel sauce left that will be a true sign of strength. I want to melt right into this caramel heaven and never return. I would also bet you a truck load of money that not a single soul would know that this is vegan. A TRUCKLOAD!
Honestly, there is no flavor compromised to create this drippy rich caramel sauce. If anything I feel that it’s richer and has more depth of flavor, unlike your traditional sauce. And did I mention it’s not laced with refined (white) sugar!
As if I need a love list for this one, but here it is anyway.
What I love about this sauce:
It’s drippy and delicious.
There’s only 5 ingredients + salt.
Oh and it’s FREAKING CARAMEL!!
Really what else even needs to be said?
So the secret work horse behind this caramel sauce is coconut milk. Not your refrigerated carton, but a can of unsweetened full fat coconut milk most often found in the International/Asian grocery aisle. That combined with a bit of sweetness and heat gets you to caramel heaven.
Can you imagine all the things you can top, dip or smother with this creamy buttery caramel goodness? I’m thinking everything from apple slices, ice cream, to sweet breads, brownies, and just by the spoonful. What are your thoughts?
I spent some quality time with my batch. 1) Because I do not have a heavy bottomed pan which would make this process faster, so heads up if you do own one… it will most likely take you less time to achieve the same results. 2) It’s hard not to stir but not stirring allows the caramel to thicken, and again decreasing your amount of stove top time. So less stirring is best. BUT you don’t want the sugar to burn so you can’t go completely AWOL on this caramel sauce.
Once cooled though I went to town. I kept dipping… and perhaps a little bit of scooping… caramel to make sure I was really tasting what I was tasting. And you know I was tasting for official blog reasons as well. Eventually, I somehow managed to put the spoon down and let Logan have a taste. He went into shock – couldn’t believe it was vegan. He probably would have double fist-ed spoons right next to me until we had licked the pot clean if I had let him. Remember he’s Mister Meat & Potatoes so anything vegan this guy likes and loves is the ultimate achievement.
Few things make me happier in the kitchen than finding a vegan way to go about something that tastes as good if not better than the “original.” I love the shock factor and it just makes me giddy. It always feels like such an accomplishment. Yaaa – I’m a dork. A foodie dork.
I should warn you sharing this caramel sauce may be difficult to do. It may be necessary to hide your spoons, but then you are probably just going to use your finger *cough* I did not do this *cough*.
You’ve been warned.
- 1 (14oz) full fat unsweetened canned coconut milk
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 tablespoon coconut oil
- 1 1/2 teaspoons vanilla
- Pinch of salt (optional)
- In a medium sauce pan over medium heat whisk all ingredients together until combined and bring to a simmer. Once simmering, whisk again and reduce heat to low while maintaining a light simmer. Cook for 30 minutes without stirring.
- After 30 minutes stir ingredients once again making sure to scrape the bottom and sides of the pan for any darkened caramel. At this point you will need to continue cooking until desired thickness and richness have been achieved. I usually continue to cook the caramel sauce for 20-25 minutes until it has a rich dark caramel color, stirring and scraping the pan occasionally.
- Once caramel has reached desired thickness and richness remove from heat. Let cool for 5-10 minutes and whisk once again to ensure caramel is smooth and creamy. Once cooled enough to store, transfer to an airtight container and store in the refrigerator until ready to use.