This vegan caramel sauce is rich, buttery, and perfectly sweet without any dairy. Made with simple plant-based ingredients, it has a deep caramel flavour that’s perfect for drizzling over desserts, pancakes, or porridge. Quick and easy to make, it’s deliciously indulgent.
Easy-to-make Vegan Caramel Sauce
With only 3 ingredients, this vegan caramel sauce is incredibly versatile and can be drizzled over pancakes, waffles, ice cream, cakes, or even spread on toast for a sweet treat. It’s smooth, buttery, and utterly delicious, making it a must-have for any dessert lover. Be sure to store it in an airtight jar to keep it fresh and prevent it from drying out, though it’s so good, it likely won’t last long!
Caramel sauce has always been one of my guilty pleasures, and for a while, I had been wondering how to create a perfect vegan version without compromising on flavour or texture.
After several attempts—some of which involved coconut milk but didn’t quite hit the mark—I finally found the right balance of ingredients to replicate the rich, indulgent taste of Bonne Maman’s “Confiture de Caramel”, which I used as my benchmark.
The only slight difference is the colour, which turns out a little darker, but the deep, velvety caramel flavour is spot on.
Other Sweet Dips & Spreads To Try
- Apple Butter Recipe
- 5-mins Date Caramel
- Chocolate Cashew Butter
- Maple-Spiced Almond & Sunflower Seed Butter
How To Make This Vegan Caramel Sauce
Ingredients
You only need three ingredients to make this vegan caramel sauce: unsweetened almond milk, dark soft brown sugar, and dairy-free butter.
Step 1: Condense The Milk & Sugar
Heat the almond milk and sugar in a non-stick saucepan. Bring the milk to the boil then reduce heat and simmer for 2 hours until the milk has condensed into a thick syrup. Stir from time to time.
Step 2: Add The Butter
Remove from heat. Add the dairy free butter. Mix until well blended.
Step 3: Store Your Vegan Caramel Sauce
Leave to cool completely before storing into an airtight jar.
Delicious Ways to Enjoy This Vegan Caramel Sauce
This versatile vegan caramel sauce can be enjoyed with a wide range of desserts and snacks. Here are some suggestions:
- Drizzle over vegan ice cream or pancakes
- Use as a dip for fresh apple slices or pretzels
- Swirl into your morning porridge or coffee for a caramel kick
- Incorporate into baked goods like vegan cinnamon rolls or caramel cupcakes
- Spread on toast with a layer of peanut butter for a sweet and salty snack
- Add a spoonful to hot chocolate for a luxurious caramel twist
Storing This Vegan Caramel Sauce
Proper storage is key to enjoying this caramel sauce for longer. Here are some tips to keep it fresh and delicious:
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
- Reheating: Gently warm the sauce in a microwave or over low heat on the stove, stirring frequently to restore its smooth consistency.
- Consistency: The sauce will thicken considerably when cool. Gentle reheating will help liquify it.
I hope you enjoy this vegan caramel sauce as much as I do. If you do make it, don’t forget to tag me on Instagram!
Vegan Caramel Sauce
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 l almond milk unsweetened
- 150 g dark soft brown sugar
- 2 Tbsp dairy-free butter
Instructions
- Heat the almond milk and sugar in a non-stick saucepan.1 l almond milk, 150 g dark soft brown sugar
- Bring the milk to the boil then reduce heat and simmer for 2 hours until the milk has condensed into a thick syrup. Stir from time to time.
- Remove from heat. Add the dairy-free butter. Mix until well blended.2 Tbsp dairy-free butter
- Leave to cool completely before storing into an airtight jar.
- You can also use straight away and pour while it is warm.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/caramel-sauce-vegan/
I cannot wait to see your posts!
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This recipe doesn’t work. At all. I had the milk/sugar mix simmering away for 3 hours, and it didn’t thicken at all.
Kim – Thanks for your feedback. I am sorry to hear you have had problems with this recipe. The liquid need to simmer uncovered. The simmering condenses the milk (as it evaporates) and turns it into caramel. I am not sure why yours did not. Sorry I cannot be more help.