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 the sauce a more traditional flavor, tahini gives it a delicious 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! It's lovely on dairy-free ice cream, nice cream, or my grain-free Apple Crisp. I've been known to eat it straight off the spoon. You might want to, too.
Five-Minute Vegan Caramel Sauce
- ½ cup pure maple syrup
- ½ cup creamy cashew butter or tahini
- ⅓ cup coconut oil
- 2 ½ teaspoon vanilla bean paste or extract
- ½ teaspoon 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!
Photos: Meg van der Kruik
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