The Best Vegan Caramel Sauce


  • 1 Cup of Coconut Sugar
  • 1/2 Cup of Vegan Butter
  • 1/4 Cup of Soy Milk
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Salt


  • In a medium saucepan, combine the coconut sugar and vegan butter.
  • Heat over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved.
  • Add the soy milk, vanilla extract, and salt.
  • Bring to a boil, then reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened and coats the back of a spoon.
  • Remove from heat and let cool slightly before serving.
  • This vegan caramel sauce is perfect for drizzling over ice cream, fruit, or pancakes. It can also be used as a filling for pies or pastries.

Here Are Some Tips for Making Vegan Caramel Sauce

  • Use a good quality coconut sugar. This will give the sauce a richer flavor.
  • Don’t overcook the sauce. If it boils too long, it will become hard and grainy.
  • Let the sauce cool slightly before serving. This will help it to thicken and become more spreadable.
  • If you want a thicker sauce, add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the hot sauce and cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened.
  • Store the sauce in an airtight container in the refrigerator for up to 1 week.