These vegan caramel sauce recipes are hands down incredible. Using only 4 ingredients with a cook and no cook option you just can't beat!
Caramel goes with just about anything, and if you disagree maybe get checked by a doctor. Ok, maybe not spaghetti, but you get my drift. This is legit stuff! And I can honestly say I'd eat both versions with a spoon!
Sometimes you want to take the time to create the thickest and stickiest caramel ever. Other times you want it ASAP. Either way, I have you covered! Both the stovetop and no cook version are easy to make and result in delicious and rich flavors you won't be able to get enough of.
Ingredients
For the no cook caramel you will need the following items:
- Maple syrup
- Almond butter
- Vanilla extract
- Sea salt
The stovetop version is slightly different and uses these ingredients:
- Coconut sugar
- Coconut cream
- Vanilla extract
- Sea salt
- Cornstarch
How to Make Vegan Caramel
You can make this dairy free caramel either on the stove or without any heat at all!
- For the no cook version mix the ingredients in a bowl until smooth and creamy.
- Or if cooking whisk the ingredients in a saucepan.
- Bring to a slow rolling boil, whisking the whole time until thick. Remove from heat and mix in the vanilla and salt.
- Allow to cool and use as needed!
Flavor Suggestions
Enhance the deliciousness by adding in any of these flavors:
- Pumpkin puree - mix in about ¼ cup
- Pumpkin pie spice - add about ½ teaspoon
- Cinnamon - stir in about ½ teaspoon
- Peanut butter - substitute for the almond butter in the no cook version
- Bourbon - pour in about 2 tablespoons
- Sea salt - sprinkle in extra for salted caramel
Serving Suggestions
In addition to making caramel corn, you can drizzle this caramel all over your favorite treats, especially Fall desserts! Here are some of our favorite ways to use it:
- Healthy Vegan Apple Pie
- Vegan Caramel Apple Nachos
- Gluten-Free Apple Cobbler
- Cinnamon Apple Scones
- Vegan Apple Pie Smoothie
- Salted Caramel Pretzel Oatmeal Smoothie
- Healthy Pumpkin Spice Latte
- Cinnamon Caramel Apple Pecan Pie in a Jar
- Chocolate Ice Cream
- Millionaire Shortbread
Tips and Tricks
For the best homemade vegan caramel sauce, follow these helpful hints:
- Get the coconut cream from the top layer of a can of full fat coconut milk. To do this, pop int in the fridge 2-3 days in advance, or in the freezer for 2-3 hours.
- If you want super thick and sticky caramel make the stovetop version. The no cook will keep its consistency even when chilled.
- For an extra thick caramel, mix cornstarch into the stovetop version.
- Make sure to whisk the entire time you are cooking on the stove or it will burn and stick to the pot!
- Test by letting a little bit cool to see what the thickness is. Or drizzle over a chilled plate to see if it hardens.
- Store the caramel in the fridge for about a week. Pop it in the microwave for a runnier consistency.
Common Questions
You can make a simple no cook sauce by mixing maple syrup, almond butter, vanilla, and salt. Or, make a thicker version by cooking coconut cream, coconut sugar, vanilla, and sea salt on the stovetop.
Sugar, butter, and cream are the traditional ingredients for caramel.
Plant-based caramel can easily be made with vanilla and salt mixed with either almond butter and maple syrup, or coconut sugar and coconut cream.
If your caramel isn't thickening you can cook it until it reaches 225°F. If it still isn't thick enough you can mix in cornstarch.
Caramel will harden the longer it cooks as the moisture content reduces. Stop cooking your caramel assoon as you reach you desired consistency.
More Vegan Dessert Recipes
Satisfy your sweet tooth with these easy plant based recipes:
- Ooey Gooey Rice Krispie Treats
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Peanut Butter Cookies
- Gluten-Free Brownies
- Baked Churros
- Healthy Vegan Peanut Butter Cups
- Chocolate Lava Cake
Vegan Caramel Sauce Recipe (2 Ways)
Ingredients
Stovetop:
- 1 cup coconut sugar
- ¾ cup coconut cream , see note
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon cornstarch , mixed with 1 tablespoon cold water to thicken if needed (see note)
No cook:
- ¾ cup maple syrup
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Optional flavors:
- Pumpkin puree , add about ¼ cup
- Pumpkin pie spice , add about ½ teaspoon
- Cinnamon , add about ½ teaspoon
- Peanut butter , sub for the almond butter in the no cook version
- Bourbon , add about 2 tablespoons
- Sea salt , extra for salted caramel
Instructions
Stovetop:
- Place sugar and cream into a small pot and whisk together well.
- Cook over medium heat until you get a slow rolling boil, whisking the whole time. If you don’t whisk, the sugar will burn and stick to the pot.
- Allow to boil, while whisking, for about 5-10 minutes until you see it thicken. If you want a caramel that will thicken and harden better, add the cornstarch about half way through and whisk for about 2-4 minutes until you see it thicken more.
- Test thickness by taking some out with a small spoon and cooling it. You can also drizzle some on a cold plate (cool it in the freezer) and if it hardens then it’s ready. It will thicken more as it cools. If you want this thick caramel that will firm up a bit then you really want to reduce it for about 10 minutes and check with the spoon method. You can also use a candy thermometer and make sure it gets to 225 degrees for a thick result that will firm up better. If you want it more of a runnier sauce, then cook for around 5 minutes.
- When done, remove from heat and mix in the vanilla and salt.
- Allow to cool and use as needed!
No cook:
- Combine everything in a bowl and whisk well until smooth and sticky.
- Serve as needed!
Notes
- Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ cup coconut cream. Some brands also sell the cream alone (like Thai Kitchen).
- This keeps great in the fridge for about a week. You can heat it in the microwave before you use it if you want it a little runnier.
- The stove top version is better when you want a super thick sticky caramel that will firm up a bit. The no cook version is best as a sauce and when you don’t want it to firm up much as it doesn’t get harder in the fridge.
- If you need it to be thick and harden when cool then you can also add the cornstarch for an extra thickening boost.
- The stove top version makes 1 cup reduced and ¾ cup really reduced. The no cook version makes 1 cup. Serving size is 2 tablespoons.
- The nutrition label is for the stovetop version. The nutrition info for the no cook version is as follows: Calories- 179 g Carbohydrates- 23 g Protein- 3 g Fat- 9 g Sodium- 69 g Fiber 2 g Sugar 19g
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Vanessa @ VeganFamilyRecipes.com
OMG Sophia! This looks divine! I just want to slather this pumpkin caramel sauce on everything!...including my face 😀
veggiesdontbite
Oh your face is a good one!!! LOL! Thanks so much Vanessa!
Levan @ Crazy Vegan Kitchen
Love the new logo --- and that pumpkin caramel sauce. Wicked good beyond the most wicked of goodness! Amazing stuff!!
veggiesdontbite
Thanks Levan!! It's so good!
Sina @ Vegan Heaven
This sauce looks absolutely amazing, Sophia!! And I love your new header! 🙂
veggiesdontbite
Thank you so much Sina! I made more last night!
Audrey @ Unconventional Baker
This looks INSANELY good, Sophia! I had to come and see what you did with this caramel and I love it. I can totally relate to the mad science lab haha. That's my life the last few weeks! My pumpkin caramel sauce is very different, but I'm in love with your version.
Audrey @ Unconventional Baker
P.s. Love your new banner 🙂
veggiesdontbite
Thank you Audrey!! Mad science lab is so me right now too. LOL. I tried to find yours and couldn't! Send me the link because I'd love to check it out! And thanks for the banner love too!! It took forever but it was worth the wait!
Kristina
I LOVE pumpkin caramel! yours looks good!
veggiesdontbite
Thank you Kristina!! I love it too!
The Food Hunter
a jar and a spoon works for me!
Jacqueline Meldrum
What are you trying to do to us Sophia! That's just cruel when we can't reach in and swipe some. It looks amazing!
Stumbled, yummed and pinned 🙂
veggiesdontbite
Thank you!! LOL Note however that swiping your finger across the whisk in a childlike non patient manner does not end well...and also don't try and calm your burning finger by putting it in your mouth. Ouch.
Natalie | Feasting on Fruit
When I first saw this on IG my thought was how good it would be with apples dipped in. But now that I see it up close in all its saucy goodness I think I just want that jar and a big ole' spoon <3 <3 Absolutely delicious Sophia!!
veggiesdontbite
Hahaha!!! Well, it's great with both apples and a spoon!! Thanks so much Natalie!
Lucie Javorska
I'd like a whole keg of that please!!!! Gosh, this is so amazing <3
veggiesdontbite
Thank you Lucie!! Wouldn't it be great to have a keg worth?!
Michelle@healthiersteps
Amazing recipe, perfect for my pumpkin loaf!
veggiesdontbite
Thanks Michelle! That sounds delicious!
Ordinary vegan
That looks so yummy and the photos are gorgeous. I know what I am having on my vegan ice cream over the holidays! Thanks for sharing.
veggiesdontbite
Thank you so much! Yes, it goes awesome on ice cream!! And my pleasure 🙂
Jenn
Pass me a spoon! Or maybe I'll just pour it straight from the jar into my mouth! I would like to dunk some gingersnaps into this gorgeous gooey mess!
veggiesdontbite
Bahahaha!!! Totally from jar to mouth...and gingersnaps. YES!!!
The Vegan 8
Looks so yummy! And very rich with all that coconut cream, yum! Drool. I've been putting my pumpkin spice sauce on everything too, it's basically drinkable, lol! Coconut sugar is just so amazing for making vegan caramel, so much better than white sugar isn't it?!
veggiesdontbite
Thank you Brandi! It's so decadent! I've never even made caramel sauce with white sugar, lol. In fact I haven't had anything other than coconut sugar, succanat, maple syrup and dates as sweeteners in my house for almost 3 years!! I did a LOT of caramel trials as my post said, and the coconut sugar was definitely the front runner!
The Vegan 8
Oh I've never made one with white sugar either, I'm just referring to the traditional butter/white sugar caramel that I ate before I was vegan. It truly doesn't have the same depth of flavor of coconut, which tastes JUST like caramel!
veggiesdontbite
Oh yeah, I know!! Isn't it so funny that the stuff that's better for you actually tastes SO much better too!! No brainer right?!
The Vegan 8
HECK YES!!! Seriously, it really TRULY does, haha!
veggiesdontbite
But still...healthier, not healthy 😉 HAHAHAHA
Terry de Boer
OH that sounds so yummy. I have just recently started eating whole foods plant based, and thinking ahead to Christmas, I have come up with a way to convert my grandmother's traditional Christmas pudding recipe, but wasn't sure what to do about the caramel sauce, which, let's be honest, is the whole reason for eating it in the first place! 😉 I think you have provided me with the solution. Thanks!
p.s. I LOVE your sense of humor - got my giggle for the day!
veggiesdontbite
First of all, CONGRATS Terry!! That's great that you made the switch. It gets easier and easier and you literally begin to crave all the plant based foods. But really, there isn't anything you're missing out on because it's pretty easy to make just about anything if you're creative! And YES! This would be PERFECT over christmas pudding! You can actually simply remove the pumpkin and the pumpkin spice to make it plain caramel. It's SO good I know you won't be disappointed! Let me know if you try it!
Rebecca @ Strength and Sunshine
I'd totally eat this with a spoon too 😉 It looks so good and drippy and pumpkin!!!
veggiesdontbite
A spoon is the way to go. Like sticky soup. LOL!!