5-Minute Vegan Caramel Sauce? Yes, and it’s only 5 ingredients too!
This plant-based vegan 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 this vegan caramel sauce 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!
Five-Minute Vegan Caramel Sauce
This delicious vegan caramel sauce only takes five ingredients, and only takes five minutes to make! No, really. Drizzle it on ice cream, fruit, or just lick it right off the spoon.
- 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.