Caramel sauce is my guilty pleasure and I had been pondering for a while how to make it vegan.
After a few unsuccessful attempts (involving coconut milk) I finally managed to replicate the taste of Bonne Maman “Confiture de Caramel” (my benchmark). The only downside is that the colour is slightly darker, but then again the taste is spot on!
This vegan caramel sauce can be used on pancakes, waffles, ice cream, cakes, toasts or anything that take your fancy! Keep it in an airtight jar so it does not dry out.