How to Make Easy Vegan Caramel Sauce (4 Ingredients!)

5 from 3 votes

How to Make Easy Vegan Caramel Sauce (4 Ingredients!)

This homemade vegan caramel sauce is a simple, 4-ingredient recipe made without any heavy cream or dairy! It takes only 5 minutes to make using all-natural, paleo ingredients. The perfect topping for cakes, cookies, vegan ice cream, pies, and more!

Prep Time1

Cook Time4

Total Time5

Course: Condiment, Dessert

Cuisine: American

Servings: servings - makes 1.25 cups

Ingredients

1/2 cup almond butter use smooth and creamy almond butter, like this one
6 tbsp maple syrup
6 tbsp coconut oil melted (or ghee, for paleo)
1 tsp sea salt

Instructions

Combine all ingredients in a small saucepan.
Heat on the stovetop over medium heat for 3-4 minutes, while whisking frequently to combine and keep from burning. Make sure to remove from heat after 4 minutes, so the mixture doesnt separate and clump.
Once the mixture is thickened and browned, remove from heat and cool slightly before using. The sauce will thicken more as it cools.
Store in an airtight container for up to 1 month in the refrigerator. The salted caramel sauce will harden when chilled. Reheat before using again in the microwave or on the stovetop.**

Notes

This sauce will thicken more as it cools and comes to room temperature, so don't worry if it doesn't seem thick enough after 5 minutes of heating. Just let it cool so it has time to set.

This easy recipe is the perfect accompaniment to a number of vegan dessert recipes. If you have a sweet tooth or a craving, top these with this sauce: Homemade Salted Caramel Ice Cream, Easy Apple Pie Bars with Salted Caramel Sauce, or use it for caramel apples, dipping apple slices or other fruits, or just eat a spoonful.

You can make this a vegan salted caramel sauce by adding the sea salt or omit the salt if you prefer to make a regular version.
It's easy to store this sauce. For best results, let it cool completely at room temperature, and transfer it to an airtight container or mason jar with a lid. Store in the refrigerator for up to a month!
When you want to use it again, you'll find that this homemade caramel sauce has solidified when chilled. That's the nature of all caramel sauces made without emulsifiers. To get it back to a thick syrupy texture, you can microwave it for 30 seconds to 1 minute and give it a good stir.
If you'd rather use the stovetop, submerge the container that it is stored in in hot water to loosen it from the sides of the container. Transfer to a saucepan and heat over low heat until it reaches desired consistency.

Nutrition