Vegan Caramel Sauce Recipes
VEGAN CARAMEL SAUCE
I haven't made this yet, but I wanted to keep it handy for when we make our next batch of "ice cream."
Provided by mandamandsweetpetite
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix arrowroot and water together, blending until smooth then set aside.
- Mix all other ingredients in heavy saucepan and bring to boil.
- Lower heat and simmer, stirring constantly, for 2-3 minutes.
- Add arrowroot and water mixture to sauce and simmer 2-3 more minutes.
Nutrition Facts : Calories 143, Fat 3.4, SaturatedFat 0.6, Sodium 55, Carbohydrate 27.5, Fiber 0.4, Sugar 25.2, Protein 1.4
VEGAN CARAMEL SAUCE
A fast, simple caramel sauce made with an almond milk base and finished with vegan butter. Created for my Baked Caramel Cappuccino Donuts.
Provided by YummySmellsca
Categories Sauces
Time 50m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine brown sugar, sugar, salt and almond milk.
- Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil.
- Stirring often, let the mixture boil until it reaches a thick but pourable consistency.
- Remove from heat and stir in the vegan butter. Pour into a heat safe container and set aside.
Nutrition Facts : Calories 50.3, Sodium 21.4, Carbohydrate 13, Sugar 12.9
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- To a small blender or food processor (I used the smallest container of a Magic Bullet), add the arrowroot starch, dates, and 3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it will be about 2/3 the total amount) coconut cream or milk. Blend on high until creamy and smooth. If it has trouble blending, add more coconut milk or cream. If you don't have a blender small enough, simply whisk coconut cream and arrowroot starch together, and finely chop/smash your dates and add them in.
- To a small saucepan, add coconut sugar. Then pour the coconut milk mixture on top. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and deep golden brown, it's ready. It shouldn't boil and only needs to cook for 2-4 minutes total.
- Remove saucepan from heat and add remaining 1/2 cup (120 ml // as recipe is written // adjust if altering batch size) coconut milk or cream as well as salt and (optional) vanilla. Stir to combine.
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