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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

K.C. Cornwell

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.

5 from 9 votes

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Prep Time 5

Cook Time 10

Course Dessert

Cuisine American

Servings

Calories 151 kcal

Ingredients

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

Instructions

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!