This four ingredient Vegan Salted Caramel is not only so easy, but also is refined sugar free. It’s sweet and rich and takes about 45-minutes!
This dairy-free Salted Caramel doesn’t require a candy thermometer, only simmering on a stove top. Thank goodness, because who has time for that! This is a lighter, healthier salted caramel treat.
Some vegan caramel sauce recipes call for ingredients like tahini or dates, but I prefer using ingredients you already have on hand. Drizzle this dairy free caramel sauce for salted caramel ice cream, on oat milk pancakes, with apple slices, on dates, or to spruce up any dessert!
This clean eating dessert recipe uses fresh ingredients. I’m a huge proponent of making simple recipes that don’t skimp out on taste. For desserts especially, I prefer fresh fruit, little to no sugar (almost always refined sugar free), and letting the ingredients stand for themselves. For other clean desserts like this one, try Vegan Coconut Pineapple Ice Cream {No Churn} or Frozen Greek Yogurt Cookie Bark.
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I had been wanting to make everything salted caramel for weeks, but every single time I go to the store I see the $8+ dollar price tag on the pre-made bottles. I finally bit the bullet and decided to do the only rational thing... made my own vegan salted caramel!
This dairy-free, vegan salted caramel is way easier to make than I expected! I'd never made it before and usually just decided to not deal with the hassle of making caramel. Every food TV show I'd watch made it seem like it was so impossible to make! Guess what?! IT'S EASY!! It's only four-ingredients and you literally just bring to a boil, stir, simmer, stir, simmer, stir, add vanilla extract.
I'm not often a huge fan of super sweet anything, but I am a huge fan of salted caramel. I'm not sure if it's the creaminess or the saltiness that makes me feel like it's more savory, but I am a huge fan!
Highlights of this Recipe
This recipe is:
- Gooey, Sticky and Delicious
- 4 Ingredients
- 30-Minutes
- Simple to Follow
Ingredients & Substitutions
- Coconut Sugar - Substitute for regular granulated sugar or brown sugar.
- Coconut Cream - Substitute for the cream only of canned coconut milk. Coconut cream is better than coconut milk as it’s richer and thicker.
- Sea Salt - Make sure to add a touch of salt to balance out the flavors of this salted vegan caramel sauce. Salt (weirdly enough) brings out the sweetness of the other ingredients and helps balance salted caramel. Use sea salt or kosher salt!
- Vanilla Extract - Use vanilla extract or vanilla bean paste!
Step-By-Step Instructions
STEP ONE: Pour coconut sugar, coconut cream and sea salt into a small pot.
STEP TWO: Bring to a boil and then simmer for 35-minutes.
STEP THREE: Take the pot off of the stove and add vanilla extract.
STEP FOUR: Stir and store in an airtight container.
How to Store Vegan Caramel
Store vegan salted caramel sauce in an airtight container or jar. Refrigerate for up to 1 month.
After being in the refrigerator, homemade salted caramel can be hard and may need to be heated up to come back to liquid consistency. You can microwave for 30-seconds and stir.
How to Freeze Salted Caramel
You can freeze salted caramel in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature.
Frequently Asked Questions
Caramel is safe at room temperature for up to one day.
Yes! You really don’t taste the coconut cream. It keeps the golden, rich and sticky taste of the dairy-packed version. It's similar to butterscotch.
Ideas for Using Vegan Salted Caramel
- Pour on top of hot chocolate
- For an ice cream sundae! Pair with DF Maple Bourbon Pecan Ice Cream or DF Pumpkin Chai Ice Cream
- To make a sweet cocktail or on top of a Vegan Cinnamon Roll Cocktail
- Drizzled in the batter or on top of Oat Milk Pancakes or Pumpkin Protein Pancakes
- On Peanut Butter Chia Seed Pudding
- Sprinkle on top of brownies
📖 Recipe
Vegan Salted Caramel
Ingredients
- 1 Can Coconut Cream (15-OZ Can)
- ½ Cup Coconut Sugar
- ½ TSP Sea Salt
- 1 TSP Vanilla Extract
Instructions
- Put coconut sugar, coconut cream and sea salt in a small pot.
- With temperature at medium-high heat, bring to a boil, mixing frequently.
- Once at a boil, immediately bring to a simmer. (If it boils too much it could boil over).
- Simmer for 35-minutes, stirring occasionally, making sure to bring the browned bits from the sides into the pot. After 35-minutes, the vegan salted caramel should stick to the back of the spoon. The caramel will thicken as it cools.
- At the end of the 35-minutes, take the vegan salted caramel off of the heat and add the vanilla extract. Stir together to combine.
- Pour into an air-tight container or mason jar. Vegan salted caramel will last for up to one month in the fridge!
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