3 Ingredient Vegan Caramel Sauce is easy to make and perfect for topping non-dairy ice cream, Vegan Salted Caramel Skillet Cookie, or any other dessert! Comes together in just 5 minutes.

vegan caramel being drizzled with a spoon into a bowl of caramel.

Finally, a truly easy vegan caramel sauce made with just 3 ingredients (+ optional salt) in about 5 minutes flat! It will come together like magic before your eyes.

I really, really, really used to love caramel. And I just haven’t found a good recipe since going vegan, let alone an option to buy at the grocery store. I wanted to come up with a super easy, quick and delicious recipe I could rely on anytime I get a caramel craving.

vegan caramel being drizzled with a spoon into a bowl of caramel.

I think you are going to love this vegan caramel as much as I do! It’s:

  • Rich, sweet, decadent
  • EASY + FAST
  • Perfectly caramel-y and sweet
  • Thick and creamy

How do you make Vegan Caramel Sauce?

Add 1 cup of coconut cream, 3/4 cup brown sugar and 1 tablespoon cornstarch to a small pot or pan.

NOTE: I buy coconut cream for this recipe, but you can also use full fat coconut milk. Simply scoop out all the white, thick parts until you have a cup.

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ingredients for vegan caramel in pan, not cooked yet.

Heat over medium-high heat, stirring constantly, until the coconut cream melts. Bring to a boil. It will get bubbly and almost foamy. Lower heat to a simmer, and stir frequently for about 5 minutes. Remove from heat.

showing vegan caramel cooking in pan.

You can use it straight away, or let it cool. It will become thicker as it cools, and become a little lighter in color. Either way is delicious!

Store leftover caramel in a covered container in the refrigerator for up to 1 week. Give it a good stir each time you use it.

There are so many possibilities for this Vegan Caramel Sauce! Try it drizzled on ice cream, Vegan Salted Caramel Skillet Cookie, Apple Crisp, Cheesecake, drizzled on Chocolate Cake or Brownies, Monkey Bread or Hot Chocolate.

vegan caramel being drizzled with a spoon into a bowl of caramel.

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vegan caramel being drizzled with a spoon into a bowl of caramel.
4.93 stars (40 ratings)

3 Ingredient Vegan Caramel Sauce

3 Ingredient Vegan Caramel Sauce is easy to make and perfect for topping non-dairy ice cream or any other dessert! Comes together in just 5 minutes.
Cook: 5 minutes
Total: 5 minutes
Servings: 12 servings

Ingredients 
 

Instructions 

  • In a small pan or pot, add the coconut cream, brown sugar and cornstarch. 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 minutes. If you want salted caramel, add a pinch of salt.
  • 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.

Video

Notes

  1. I like to buy 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.
  2. May sub coconut sugar for brown sugar if desired, but I prefer brown sugar.
  3. May sub arrowroot for cornstarch if desired. 

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 5mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I drizzled this on a raw carrot cake and it was delicious! I’m going to try it on some apples for a snack tonight. I have to keep coming up with things to put it on, otherwise I’m just going to drink it. Thanks for sharing such a decadent, but easy recipe!

  2. This looks incredible! Do you use everything in the tin of  coconut cream or just the solid at the top?

    1. I try to use only the creamy white part, or even buy the canned “coconut cream” which is just all creamy white coconut. But if a little clear liquid gets in, it will still be fine!

  3. 100% delicious! Added some vanilla essence, because my husband doesn’t like coconut flavour. We had it with your apple cake and oh lordy it was so yum! So glad I found your recipes.

  4. Can I say I’m addicted to this now? I’ve been craving caramel but with my dairy allergies just can’t. But this!!! Thanks for posting this recipe!!

  5. I absolutely love it!!! I’m glad I did make it today and it’s really delicious yummy! Thanks so much!! 

    1. 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.

    1. I haven’t tried it myself, but I bet it would work pretty well. You might have to whisk it well once thawed or use an immersion blender to get it smooth again, or maybe just warming it up would be enough.

  6. Just saw the recipe and had ingredients and made it to pour over homemade bread pudding. My husband is obsessed. He loves sweets. Stated it’s better than the store bought. Which I’m glad cause that one isn’t vegan. He said it was way better I’m his coffee as well. Almost ate the whole thing lol. Thank you! ☺️

  7. Does the coconut cream need to be chilled overnight before making this recipe? I know a lot of recipes recommend doing this but I wasn’t sure if it would be necessary here. Thanks!

    1. No it is not necessary for the caramel sauce, in fact you are warming it anyhow. Chilling the coconut cream would be more for when you make coconut whip cream. Thanks!

  8. Would this work on top of popcorn or would it make it soggy? I haven’t found a vegan caramel sauce that doesn’t make the popcorn soggy instead of soft caramel.

    1. I think if you just poured it over popcorn it would make it soggy. I think to make caramel popcorn you really should pour the caramel on the popcorn and then bake it for a bit. But that being said, I haven’t tried it with this recipe yet, but I will soon. That sounds incredible!

    2. I want to try this caramel sauce and I was wondering if I could use coconut ? sugar instead of the brown sugar? Thanks for sharing ?

  9. Bless you for sharing this recipe! I’ve been seeing yummy trifles and parfaits using caramel sauce but we are a lactose intolerant family! Thank you for a quick and easy alternative option!

    1. Thank you, so glad you love it! I haven’t tried freezing this myself, but I don’t see why it wouldn’t work. You would probably just need to warm it and whisk it up good to make it smooth again.

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