VEGAN Caramel Sauce
This vegan caramel sauce recipe is a delicious sauce made with coconut milk, sugar, and vanilla. It is super easy to make, it has a creamy, smooth texture and is perfect to have ready in the fridge and add its magic to desserts, churros, ice cream, cookies or even fruit.
1 cup
Calories: 589kcal
Ingredients
- 1 can of coconut milk 14 oz
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt optional
Instructions
- n a medium saucepan, combine the coconut milk, vanilla and sugar. Place the pot over medium heat and stir constantly so that the sugar completely dissolves into the coconut milk.
- Once the sugar is completely dissolved, continue cooking the mixture over medium heat. It is important that you continue to stir frequently to prevent the caramel from burning or sticking to the bottom of the pot.
- Remove the pot from the heat and let the caramel cool slightly before using or storing it. This step is important for the caramel to reach the ideal consistency.
Notes
To store: Once the caramel has cooled, you can transfer it to an airtight container and store in the refrigerator. This will help it preserve well and maintain its creamy texture.
Nutrition
Serving: 1cup | Calories: 589kcal | Carbohydrates: 150g | Fat: 1g | Saturated Fat: 0.02g | Sodium: 1165mg | Potassium: 9mg | Sugar: 150g | Calcium: 3mg | Iron: 0.1mg