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.
Servings: 12 servings
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.
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