This silky smooth Vegan Caramel Sauce is easy to make with just two ingredients! Rich, sweet, and decadent, it’s the perfect sauce to drizzle over vegan ice cream or apple pie. Or try dipping apple slices in it! The possibilities are endless.
Searching for more sweet vegan sauces? Check out my Vegan Hot Fudge, Vegan Lemon Curd, Strawberry Sauce, and Vegan Chocolate Ganache recipes as well.
Hello, dreamy, creamy Vegan Caramel. This incredibly sweet and easy sauce takes 10 minutes to stir together using just 2 ingredients: coconut cream and brown sugar! It comes together like magic before your eyes.
Once it’s looking luscious and silky smooth, you can drizzle this perfect vegan caramel sauce over a bowl of Vegan Ice Cream, homemade Vegan Apple Crisp, my Caramel Skillet Cookie, and any other vegan dessert recipes that could use a caramel twist.
Don’t forget to try my salty and sweet Vegan Salted Caramel recipe, too. It’s made in a more traditional way on the stovetop and is a bit more difficult, but is still fairly simple. You can’t go wrong with either in my opinion, but if you don’t love coconut, you may want to use that recipe instead (leave out the salt if you don’t want salted caramel).
Why this is the best vegan caramel sauce
- Only two ingredients! Coconut cream and brown sugar are all you need for homemade vegan caramel. Or, customize the flavor with a pinch of salt, cinnamon, and other add-ins.
- A 10-minute recipe – Heat the two ingredients in a pot on the stove and in 10 minutes, you have a perfectly thick and creamy caramel sauce.
- Delicious caramel – I really used to love caramel and while I have nothing against the “healthy” versions made with dates or maple syrup, this sweet and luscious recipe instantly curbs my cravings.
How to make vegan caramel
Find the complete recipe with measurements in the recipe card below.
Add the coconut cream and brown sugar to a small pot and heat over medium-high heat on the stove, stirring constantly. When the mixture begins to bubble and foam, lower the heat to a simmer and stir frequently for about 5-10 minutes.
Customize the flavor by stirring in a pinch of salt, cinnamon, nutmeg, or vanilla bean paste while the caramel is simmering.
Take the pot off the heat. Use the caramel right away or transfer it to a glass container and let it cool. Enjoy!
Pro tip: The caramel thickens considerably as it cools. To loosen the consistency, place it on the kitchen counter or zap it in the microwave for 30 seconds. Give it a good stir, then enjoy.
Serving suggestions
There are so many ways to use vegan caramel, such as:
- It’s one of the best vegan ice cream toppings ever!
- Drizzle it over apple pie, apple crisp, apple cake, apple crumble, or apple muffins. You can even use it in my Apple Upside Down Cake.
- Or, keep it simple by using it as a sweet dip for apple slices.
- Use it as a cake or cupcake filling.
- Drizzle it over my Vegan Salted Caramel Skillet Cookie.
- It gives my Vegan Caramel Monkey Bread a glistening and sweet touch.
- Eat it by the spoonful right out of the pot. I won’t judge!
Frequently asked questions
Butter and/or heavy cream are sometimes added to caramel for a glossy look and rich mouthfeel, so usually, no, caramel is not vegan. The good news is that dairy isn’t what makes caramel caramel, and you can make a delicious dairy free version.
This vegan caramel recipe uses brown sugar as the main ingredient, while some coconut cream gives it a nice richness.
Yes, you can use canned full-fat coconut milk if you can’t find canned coconut cream. Simply scoop out the thick white part at the top and leave the liquid in the can (save it for a vegan curry or potato soup).
This recipe makes about 1 1/4 cups of caramel.
The leftover caramel will keep for up to 1 week when stored in an airtight glass container in the refrigerator. Give it a good stir before serving or reheat it in 30-second intervals in the microwave until it’s smooth again.
Yes! The caramel freezes well for about 1 month. Let the leftovers thaw in the fridge overnight before reheating them in the microwave and serving.
Vegan Caramel
Ingredients
- 1 cup coconut cream
- 3/4 cup brown sugar
- optional: pinch of salt
Instructions
- In a small pan or pot, add the coconut cream and brown sugar. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5-10 minutes. If you want salted caramel, add a pinch of salt, or more to taste.
- Remove from heat. The caramel can be used immediately, or let it cool and it will thicken considerably. Each time you go to use it, give it a good stir. Store leftover caramel in a covered glass container in the refrigerator for about a week.
Notes
- I like to buy canned coconut cream for this recipe, but if you can’t find it you can use full fat coconut milk. Simply scoop out the thick white part, and leave the liquid in the can. You might need a few cans of full fat coconut milk to get enough cream.
- May sub coconut sugar for brown sugar if desired, but I prefer brown sugar.
- It will be quite thick after refrigerating. Simply microwave or heat in a pan and stir until it thins a bit, as desired.
Nora, have you tried using this to make caramel frosting? I think you need, like 1/2 cup of caramel with which to make frosting (add butter and powdered sugar).
I’ve done this before and it worked well!
I used this as a caramel drizzle to simulate honey (think Winnie the Pooh) on a smash cake and it was perfect. Nora’s recipes never let me down. I feel like this caramel is more of a fail safe than the salted caramel recipe. There is a definite coconut backdrop, but not a problem for us!
Hi, Nora! When I am making something vegan for my daughter and her family, I always look for your recipes as they are ALWAYS good! Quick question for you, I would like to make vegan caramel apples. Would this recipe be too thin to actually harden up and stick to the apples? If so, could you make any ingredient suggestions, or ratio changes that might make this work? I realize I’m asking you for something that maybe you have not tried, but any suggestions would be appreciated. Thanks for your consideration.
Thanks Shawn, that’s great to hear! 🙂 I haven’t attempted making caramel apples myself yet, but I’d like to. I think this could work, but I’m not sure it will ever stick super well to the apples. For best results, I’d let the caramel thicken up first, then dip the apples and keep them refrigerated until ready to eat.
I assume this would work with Truvia brown sugar?
I’ve never tried it, but it should work okay yes.
Greetings, Nora! Would you suggest dark or light brown sugar for this recipe?
I most often use light brown sugar but you can use dark as well. Thanks!
Hiya, please can you let me know if this will firm up enough in the fridge for millionaires shortbread? Thank you.
Hi Scarlett. This recipe doesn’t firm up quite like other recipes. It stays more of a sauce. You could make the caramel from my Millionaire Bars, it gets super firm like normal caramel. I hope this helps!
Any time I have made caramel, I find it tastes good but crystallizes after cooling and becomes gritty. I will definitely try this recipe! Do you have any tips on how to avoid that from happening? Not sure what I’m doing wrong.
Hi Allison. It sounds like the sugar didn’t have a chance to dissolve, which means it wasn’t cooked long enough or stirred continuously. If the grittiness if coming from the cornstarch, try sifting it through a fine mesh sieve next time. Hope this helps!
I made this recipe today, and it is amazing!! So tasty! Will definitely be keeping this recipe on hand.
I’m so glad you loved the caramel recipe, Sandra! Thanks for sharing your awesome review! Happy cooking!
Do you have a caramel recipe that doesn’t require refrigeration? I want to use it for a cookie topping for cookies stored at room temperature. Thank You!
You could try this one: Vegan Salted Caramel (just omit the salt), It’s a more traditional caramel that should be fine as a cookie topping at room temperature. Thanks!
Thank you so very much. So simple to make and so delishes (I put it over my vegan cheese cake)
Is it possible to cut half the Sugar?
Thank you
Tamar
Sure, I think you could probably cut the sugar in half. Glad you love it!
I’m so keen to try this recipe but was wondering if I could substitute the coconut cream with cashew cream or even non dairy whipping cream? (Flora)
While I love coconut, I’d like the option of have a non coconut flavoured caramel . Also, I LOVE your blog and it’s my go to for any dessert recipes. The k you for all that you do! Xx
Hi Varsha. I have never used any other cream, so I am not sure how it would work. If you try it, let know how it goes. Thank you for your support, and for using my recipes! Happy cooking!
What is your “serving size”? Thanks!
Hi Renee. I don’t have an exact breakdown, if you divide it by 12 that is the serving size, but I haven’t done this myself.
Based on the math, a serving is 5tsp, or 1 2/3 tablespoons…a generous ounce maybe.
What exactly is coconut cream? I have found coconut milk.
Coconut cream is the thick white part of canned coconut milk. You can usually find cans right by the coconut milk that says coconut cream instead. If you can’t find it, you can use the thick white part from regular canned coconut milk, you just may need a few cans.