Easy Homemade Vegan Caramel Sauce
Enjoy this healthier version of traditional caramel sauce, made from coconut milk and coconut sugar. Sweet and gooey, you'll never believe it's a dairy free and vegan caramel sauce!
Servings 16 tablespoons
Calories 19kcal
Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup coconut sugar
- 1 teaspoon refined coconut oil
- 1 ½ teaspoon vanilla extract
Instructions
- Add the coconut milk and coconut sugar to a pot over medium-high heat. Bring to a boil, watching carefully to prevent it from boiling over, then immediately reduce heat to a low simmer.
- Allow to simmer for 30 minutes, stirring occasionally, until the sauce turns a deep amber color and coats the back of a spoon. Remove from heat and stir in the coconut oil and vanilla extract.
- Pour sauce into a sturdy jar with lid and store in the fridge for up to 2 weeks. Caramel color will lighten as it cools. Enjoy!
Notes
Adapted from Downshiftology
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Sodium: 9mg | Sugar: 3g