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.
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.
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.
This post contains affiliate links. Read my full disclosure here.
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.
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.
3 Ingredient Vegan Caramel Sauce
- 1 cup coconut cream
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- optional: pinch of salt
- 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.
- 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.
- May sub coconut sugar for brown sugar if desired, but I prefer brown sugar.
- May sub arrowroot for cornstarch if desired.
So easy and delicious! It does taste a little like coconut on its own (I used whole food’s brand coconut cream) but I used it for Samoa cookie bars so I was going for coconut anyway.
Nora, I hate to admit this but im standing in my kitchen eating caramel with a spoon straight from the pot. I had a craving. This hit the spot. I added a sprinkle of cinnamon and allspice because I like those flavors for dipping apples. Thanks for another great recipe
You are welcome! Sometimes we just have to satisfy our caramel craving! Your spice additions sound delicious! Thanks for your fantastic feedback!
Has anyone tried using Arrowroot powder instead of cornstarch?
Anyone who claims this remotely resembles caramel has never tried actual caramel. I was excited to try it as it’s such an easy recipe, but unfortunately it’s not what I wanted. It resembles coconut condensed milk.
Does anybody know how well this freezes? My idea is to make vegan truffles with caramel in the middle to store airtight in the freezer until Christmas. Thanks in advance!
Hi Kate. The caramel will freeze well for about one month. Let me know how your truffles turn out! Sounds delicious!
This caramel tastes great. The only thing is that I usually have to cook it a bit longer than instructed in order for it to thicken, and for some reason the color is a lot lighter than the pictures. But it’s still very yummy!
Hi, I tried this twice and my caramel separated into a gloopy mess with oil on top. I don’t know what I’m doing wrong but I’ll keep trying. Just to be sure- you don’t shake the can of cream to mix it- you just use the solid parts, right?(That wasn’t just if you’re using milk?)
That hasn’t happened to me, but if it’s separating like that I would remove it from the heat and whisk very well until it comes back together, then return to heat. Hope that helps! And yes, no need to stir the coconut cream, just use the thickened white parts.
Hi Anna- I’m an allergen friendly baker and will occasionally make vegan caramel. One of the issues I also had was the mixture separating but I found choosing the right pot helps me. When I use a non stick pot, my mixture tends to separate but when I use my regular metal pans, it stays together. Maybe it’s coincidence but I thought I’d share as a possible option to try.
Nora – thank you so much for sharing this recipe!!
I just made this caramel sauce to put over sweet potatoes for our late Thanksgiving. I used dark brown sugar, and coconut milk solids, because that’s what I have 🙂 Also a good pinch of coarse Kosher salt. Because my Gram said “you *always* need a little salt in something sweet”.
I must have messed something up, because my cornstarch blobbed up & didn’t blend. All was well, though. After boiling for about *2 minutes*. it looked caramelized to me, so I added 1/2 tsp of vanilla (that’s what my Mom always did), then put it through a strainer to get rid of my cornstarch error. It looks perfect, and tastes even better. My omnivore family will never know…
Hi Pam. I’m so glad that the caramel sauce turned out wonderful for you! Way to go! Thanks for sharing your gram’s and mom’s wisdom, and for your wonderful feedback!
Hi Nora – I cut this recipe in half to try as a test; need a vegan salted caramel to drizzle over chocolate ganache as cake filling.
It seemed beautiful and thick initially, but after refrigerating, it turned quite solid, like a spreadable dense icing; cannot be used to drizzle.
Any idea where I went wrong?
I followed the instructions and cooked as directed … maybe I should have cooked less because I cut the recipe in half?
I used 1.5 tsp of arrowroot starch as well.
Thanks for your thoughts.
The caramel thickens as it cools. You can let it sit at room temperature or pop it in the microwave for about 30 seconds to help loosen it up. It should go back to its drizzleable texture when it’s a bit warmer!
I made this for my sticky toffee pudding and it was perfect! I followed directions to a “T” and had lovely toffee sauce.
So glad you liked it, Bridget! Thank you for your wonderful review and feedback!
Pro baker tip: the mix gets HOT. It’s for the best of you use a whisk and not a plastic cooking spoon that will melt when left unattended for a few minutes. You may or may not receive floating plastic bits in your mixture ?
Would cashew cream work instead of coconut cream?
I haven’t tried making it with cashew cream so I can’t say for sure. Sorry!