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. This was absolutely delicious and just as easy as it sounded! I cooked mine for longer so it would harden more because I used it as a filling in the center of cookies, and everybody loved the caramel and didn’t guess it was dairy free! Also I used coconut sugar 🙂

  2. It’s good. It does taste like coconut caramel to me, but I don’t mind that. I do tend to taste things more than other people, though.

  3. Is there enough in the can of coconut cream (1 cup) or does it require more cans to get the 1 cup?

      1. I don’t feel like it really tastes like coconut at all, but maybe just slightly. Hope you enjoy it!

  4. Delicious, i added extra cornstarch because i need a thicker sauce for cake decorating. i ran it through a sieve to ensure a smooth caramel.

  5. I just made the sauce, and it’s outstanding! I’m wondering if anyone has used the sauce to make turtles. I was thinking toast pecans, let sauce and pecans cool, then drop sauce on clusters of pecans, refrigerate, then coat in dark chocolate. Would that work? Thanks for the great recipe and any feedback!

  6. Delicious!  I made a couple of mistakes but it turned out great. 
    I picked up coconut milk, but still used it in same quantity. It was thin, but instead of simmer I boiled it. This reduced the mix to about half. As it became thicker I tested it ice water until it made a soft-firm ball stage. 

  7. As a person who LOVES caramel I have been unfortunate to find any vegan caramel. However, I was able to find it once and did not buy it and I regret it, so ever since then I have been on the hunt for vegan caramel to no avail. I looked up recipes and I came across this fun and simple one. I gave it a try and it was super easy to make and the outcome was very delish!!!! Thank You for this amazing recipe and reviving my caramel dreams. Would definitely recommend!!

    1. I tried it today, and the caramel immediately hardened when I tried to drizzle it into my iced coffee. However, you can just blend it into your coffee mixture instead, for a smooth and delicious result. 

  8. OMG!!! So I just tried this with some Granny Smith apples and it is AMAZING! We topped it off with pecans. It’s nice, rich, and sweet but not overly sweet. This is my new sub for ice cream and all things fruit!

    1. It might, but I’m not sure! I’ll have to try it sometime. I’m pretty sure it would, and it should harden quite a bit in the refrigerator.

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