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 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 for those nights when you just need a little something special.
Drizzle on top of vegan ice cream, make homemade caramel popcorn, eat it by the spoonful (our favorite way to consume), 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 the ingredients being coconut-based. It’s pretty magical. The coconut sugar has that perfect slightly burnt, dark, rich flavor that makes caramel so appealing, but you can also use regular cane sugar.
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 be warned: 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.