This vegan salted caramel sauce tastes just like the real deal! There is no coconut milk, so it tastes like real dairy caramel, but it’s totally vegan and salted to perfection!
Why you will LOVE this vegan salted caramel sauce…
- It’s vegan, gluten free, and can be made soy free too!
- Poured over your favorite dessert, it makes everything taste better!
- It doesn’t have that coconut flavor that most vegan caramel sauces have!
- It’s the perfect blend of sweet caramel and salt!
How do I make vegan salted caramel sauce?
- Measure out your coconut oil, plant-based milk, and salt and have them waiting near the stove.
- Start with a very clean pan and pour in sugar, water, and cream of tartar.
- Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
- Allow the sauce to boil for about 5 minutes and then start watching it very closely.
- After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
- When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
- Then pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
- Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the for regular caramel).
Tips for making your vegan salted caramel sauce great every time…
- Measure out the oil, milk and salt and have it ready to add to the caramel. Waiting longer than few seconds will mess it up.
- Watch the caramel closely. Sugar turns to caramel at 340° F, but will burn at 350° F, so you must remove it from the heat before it reaches 350° F.
- If your caramel becomes too firm, warm it over a low heat and add a teaspoon or 2 of water. (You can also put it in the microwave for about 20 seconds to warm it up).
- If your caramel is too runny, heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.
- Store in an airtight jar in the fridge for up to 1 week.
Note: Making this caramel sauce can be a little dangerous. It should be made by an adult and I wouldn’t even recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!
There are few things in life a delicious as this vegan salted caramel sauce and you can probably justify putting it on just about any of your favorite vegan desserts!
It’s delicious over my aquafaba ice cream as a topping for veggie brownies, drizzle it over my vegan no bake cheesecake, or use it to make vegan salted caramel frosting!
A classic tasting caramel sauce made without dairy or coconut milk.
- 1/4 cup refined coconut oil
- 3 tbsp soy milk or any other plant based milk
- 3/4 tsp salt or omit for regular caramel sauce
- 1 cup vegan sugar
- 3 tbsp water
- 1/8 tsp cream of tartar (optional - makes it smoother)
- Measure out your coconut oil, plant-based milk, and salt and have them waiting near the stove.
- Start with a very clean pan and pour in sugar, water, and cream of tartar.
- Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
- Allow the sauce to boil for about 5 minutes and then start watching it very closely.
- After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
- When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
- Then pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
- Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the for regular caramel).
Tips:
- Measure out the oil, milk and salt and have it ready to add to the caramel. Waiting longer than few seconds will mess it up.
- Watch the caramel closely. Sugar turns to caramel at 340° F, but will burn at 350° F, so you must remove it from the heat before it reaches 350° F.
- If your caramel becomes too firm, heat it back up and add a teaspoon or 2 of water. If your caramel is too runny, heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.
- Store in an airtight jar in the fridge for up to 1 week.
Note: Making this caramel sauce can be a little dangerous. It should be made by an adult and I wouldn’t even recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!
I’m having issues with my oil separating… Any tips on what I’m doing wrong?
If your caramel is too hot when you add it, it will melt the butter in your frosting and cause it to separate. Let it cool off a little more and try blending it again. If that doesn’t work, add a few more tsp of powdered sugar. Hope that helps.
OMG! This was the most delicious caramel that I have ever had! No one knew that it was dairy free! I love that it doesn’t have a coconut flavor, it just tastes like real caramel!
Thanks Margo! I love this caramel too! I think I gained 5 pounds this October from salted caramel alone! 🙂
Could this be made without the coconut oil? Would it even be caramel? You suggestions would be helpful… We are on oil and nut free eating plan……………..Thanks
I think that the oil makes it soft. It would be more like candy without it. You could use coconut milk instead of the oil and soy milk so it would still have the fat, but not processed oil. Hope that helps! 🙂