5-Minute Caramel Sauce? Yes, and it’s only 5 ingredients too!
This plant-based caramel sauce is truly delicious and comes together in a snap. The sauce is thick and full of richness, and no one will guess it’s dairy-free. I’ve made it with both cashew butter and tahini, and it really works both ways. The cashew butter gives a little more traditional flavor, tahini gives it a little twist and the sauce will be a little runnier. Of course, if you’re going the Paleo-friendly route, you’ll want to stick with cashew.
Now it’s incredibly easy to add some indulgence to everything from apple slices to dessert, real food-style!
- 1/2 cup pure maple syrup
- 1/2 cup creamy cashew butter (or tahini)
- 1/3 cup coconut oil
- 2 1/2 tsp vanilla bean paste or extract
- 1/2 tsp sea salt
Whisk all ingredients together in a small saucepan over medium heat. Once the mixture begins to bubble, reduce heat to medium low and cook for 5 minutes, whisking often. Remove from heat and allow to cool fully, stirring occasionally. Serve and enjoy!
*Store unused caramel in a sealed container in the refrigerator for up to 1 week.