VEGAN CARAMEL SAUCE
Sugar reduced, dairy free caramel sauce; so versatile and half the carbs.
One of the many heartbreaks that came along with going dairy free, was saying goodbye to caramel sauce. After years of waiting for someone to commercially make a great dairy free version, I have finally made a reduced sugar, dairy free caramel sauce!
I love caramel sauce and it frustrates me when I can’t find a decent one that’s dairy free, vegan. I also don’t want them to substitute tons of processed sugar for dairy.
This low GI caramel sauce is less sweet but full of flavour. I did a quick nutritional info on 1 Tbsp of the recipe I made. The calories are the same for a Tbsp of googled caramel, but mine has less that half the carbs.
I’d offer this to my diabetic relatives.
15 seconds in the microwave warms this beauty up to drizzling temperature.
This is the beginning of a beautiful re-found love of caramel.
Update: Having this kicking around in the fridge is bringing great joy to my baking. I have been experimenting with putting it in instead of sugar for frostings, apple pie filling and toppings for lattes. Strongly recommend taking 35 minutes, making it and finding that joy for yourself! 😘
Vegan Caramel Sauce
- sauce pan
- 1/2 cup vegan butter
- 1/2 cup coconut sugar
- 1/4 cup sugar
- 2 tsp. sea salt
- ½ cup coconut milk
- Melt vegan butter in a sauce pan. Add rest of ingredients into melted butter, whisking constantly
- Cook on medium – medium high heat, whisking often. Allow to lightly simmer until consistency is thick on the back of a spoon. Do not allow to burn.
- Cool in fridge, store in a glass jar in fridge.