When looking for a delicious treat, next time try this 4 ingredient vegan salted caramel made completely vegan and gluten free.
Back in the days of eating dairy, we made homemade caramels with grandpa every Christmas; it’s still one of my fondest family memories! This vegan salted caramel sauce is one of my all-time favorite veganized recipes because of how similar it is to the real thing.
This is one of those recipes that makes you wonder why you’d ever need to consume dairy again. It tastes just like the caramel I remember: smooth, perfectly creamy, rich, sugary goodness. Do yourself a favor and make a batch to keep in the fridge. They are perfect for those nights when you just need a little something special.
Drizzle on top of vegan ice cream, make homemade caramel popcorn, or eat it by the spoonful (our favorite way to consume). Also put in these pecan caramel shortbread cookies, or even stir a bit into your morning oats. (Yum.)
Just four simple ingredients and about 20 minutes of your time and you have happiness in a jar. For those that are wondering, there’s no significant coconut taste, despite that the ingredients are coconut-based. It’s pretty magical. The coconut sugar has that perfect slightly burnt, dark, rich flavor that makes caramel so appealing. If you like you can always substitute regular cane sugar as well.
Trader Joe’s sells a great canned coconut cream that works perfectly for this recipe! It’s slightly different from full fat coconut milk. It’s a bit creamier and thicker, but you can also substitute it for the layer of cream in a can of coconut milk. Without shaking the contents of the can, open and scoop out the fat, leaving the liquid behind.
We’ve had no problems storing this in the refrigerator for up to two weeks, but it probably won’t last that long!Print
This four ingredient vegan salted caramel deserves a permanent place in your recipe repertoire.
- 1 cup coconut cream
- 1 cup coconut sugar
- 1 tsp sea salt
- 1 tsp vanilla bean paste
- In a small saucepan, combine all ingredients on low heat and stir until smooth and well incorporated.
- Bring to a simmer and let cook for 10 minutes, stirring occasionally.
- Remove from heat and let cool.
- Pour into a glass container, seal and store in refrigerator.
- The caramel hardens quite a bit in the fridge, so if you prefer a thinner texture for drizzling, simply submerge the closed jar in warm water for 5 minutes to soften.