Creamy Caramel Sauce

Creamy Caramel Sauce - Rich, buttery, creamy and VEGAN! - Recipe @ NomingthruLife.comIs 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 caramel.
It’s vegan.
It’s creamy.
It’s buttery.
It’s drippy and delicious.
It’s rich.
There’s only 5 ingredients + salt.
Oh and it’s FREAKING CARAMEL!!

Really what else even needs to be said?

Creamy Caramel Sauce - Rich, buttery, creamy and VEGAN! - Recipe @ NomingthruLife.com

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?

Creamy Caramel Sauce - Rich, buttery, creamy and VEGAN! - Recipe @ NomingthruLife.com

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.

Creamy Caramel Sauce - Rich, buttery, creamy and VEGAN! - Recipe @ NomingthruLife.com

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.

Creamy Caramel Sauce - Rich, buttery, creamy and VEGAN! - Recipe @ NomingthruLife.com
Yield: 1 cup

Ingredients:

  1. 1 (14oz) full fat unsweetened canned coconut milk
  2. 1/4 cup coconut sugar
  3. 1/4 cup maple syrup
  4. 1/2 tablespoon coconut oil
  5. 1 1/2 teaspoons vanilla
  6. Pinch of salt (optional)

Directions:

  • 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.  

Notes:

Caramel will thicken further and lighten in color once completely cooled and refrigerated.
Next Post
Caramel Hot Chocolate
Previous Post
Simple Chicken Potstickers

18 comments

  1. Trish -

    oooooooooh this just totally made it on my “to make” list! VEGAN!? i actually have a vegan friend I’ve been meaning to make a food gift for, but just haven’t found the right gem to make. THIS!
    Trish

    • Meg -

      Yay Jose! I hope you do make it, and I hope you have the willpower to not devour it all right away. But I definitely wouldn’t judge if you did ;) Thanks for stopping by! Enjoy!

  2. Shawna -

    I made this recipe and give it 2 thumbs up. The directions were clear and easy to follow, the process and caramel was as described by the author. I used 1/4t salt and used an empty vanilla pod that I cooked with the caramel (and removed after cooling). Not with this particular recipe, I have used rum, butterscotch schnapps in lieu of vanilla with amazing results. I usually add this after taking off burner as not to evaporate the flavor.

    The caramel was creamy, and as thick as I expected. The coconut milk gave it a distinctive flavor that some might not like. My husband commented that the caramel tastes like and Indian dessert if I were to add cardamom to it.. just passing along another idea.

    Has anyone tried with homemade almond cream/milk? Was curious if that would work as well. Thank you for the recipe!

    • Meg -

      Thanks so much for trying it Shawna and sharing your experience! I love the addition of the vanilla pod, yum! And I’m a huge fan of cardamom so I’m all over that idea too. I’m sooo happy you enjoyed it! I think the trick would be when using a homemade milk, would be it’s thickness or lack of, and a lower fat content, both which make for the canned coconut milk to work so well. That being said, I haven’t tried it and it’s definitely still possible, you may just need to cook it for a longer period of time to caramelize and thicken. If you do try it, please let me know… I’d love to know how it turns out. Thanks again Shawna! It was a pleasure to read your comment and thoughts :)

  3. Krista Foley -

    I made this today, in the hopes of using it over gf coconut muffins. I followed your recipe, even added 1 1/2 tsp more coconut sugar, and it still was too liquidy. I cooked it for 20-30 more minutes even than what you suggested. No thickening. I’m not sure what I did wrong…though it tastes pretty good. Also, the coconut milk wanted to solidify and separate out of the caramel once refrigerated. I tasted the caramel with a coconut muffin, heating the caramel sauce up a tad to re-melt the coconut oil/milk from the caramel. It was good, I was just hoping it would thicken enough to glaze/ice the muffin. Thoughts why it never thickened for me? My husband and I were talking of using this caramel sauce over pancakes…because it does taste like pancake syrup – coconut caramel maple pancake syrup. It’s a thin sweet sauce that could be used to sweeten/flavor desserts, just not a thick caramel that I was expecting.

    • Meg -

      Hi Krista, thanks for giving it a try. I’ve never had an issue with it thickening before. So forgive me for asking a couple questions that may seem silly. Did you use full fat canned coconut milk? That’s what really makes this caramel thicken in the given amount of time. And did you whisk the ingredients together often? The ingredients really shouldn’t separate after being incorporated and especially after all hanging out together in a simmer. Aright, I’ll try to help as much as I can, because it should definitely be able to thicken up and be enjoyed on those wonderful pancakes of yours. And I know others have had success too, so we’ll get you creamy caramel sauce through process of elimination :) Thanks Krista!

      • Krista Foley -

        I did use full fat coconut milk. And I did whisk often – even more often than what you suggested. I used real maple syrup, not the table kind. Not sure what would have made it not thicken. Oh well! Thanks for trying to brainstorm with me.
        I have been heating it up slightly to re-liquefy the oil, then just pouring it over muffins for some moistness and flavor. It does make a lot, I might try cutting the recipe in half if I want to make it again.
        Thanks,
        Krista

        • Meg -

          Hmm… I’m thinking somewhere in that canned coconut milk lies the problem still. I use Thai Kitchen, as it’s my preferred brand for all canned coconut milk needs. It seems to be the thickest and can keep it’s form the best when it comes to recipes like this and making coconut whip. I honestly, don’t know how it could even separate, that makes no sense at all. But I’m glad you are able to enjoy it over your muffins at least :) The only thing I would fore worn about cutting the recipe in half, is the disbursement of ingredients in the coconut milk, meaning not getting an even amount of fat/liquid… so you could run into trouble there. The nice thing is this sauce can store in the fridge for quite a while. I’m yet to see mine go bad. But we usually enjoy it within a couple weeks tops. Alright Krista, hope you enjoy the rest of it and find success on the next go around. Thanks again!

  4. Jana -

    I made this yesterday for my son’s birthday party. He has a dairy intolerance and we used this for sundaes. It was perfect! He loved it and so did we. It came out thick and creamy just like the photos. Thanks for a great recipe!

    • Meg -

      Fabulous idea Jana! Sundaes are THE BEST! I am so glad you and your family enjoyed the caramel sauce. Happy Birthday to your son, hope he had a fantastic day :)

Leave a Comment