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4.67 from 3 votes

Vegan Salted Caramel

Velvety smooth and luscious dairy free caramel sauce made without cream and only three ingredients! This vegan salted caramel is rich and gooey and easier than ever to whip up at home. Be prepared to want to drizzle it on EVERYTHING!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauce
Cuisine: American
Keyword: Dairy-free Caramel, Homemade Caramel Sauce, Paleo Caramel Sauce, Vegan Caramel Sauce
Servings: 16 servings
Calories: 74kcal
Author: Ansley Beutler

Ingredients

  • 1 13- oz can full fat coconut milk
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Instructions

  • In a skillet, heat the coconut milk and coconut sugar over medium heat. Stir frequently to prevent burning. Allow the mixture to simmer for 10 - 15 minutes until the coconut sugar is fully dissolved. The mixture should be thick enough to coat the back of a spoon.
  • Remove the pot from the stove and stir in the vanilla and sea salt. Pour the caramel into an airtight container with a lid. Place the container in the fridge to chill for at least 2 hours. The caramel will thicken up the longer it's in the fridge.

Notes

Coconut milk substitutes : If desired, you can use coconut cream in place of the milk. This will provide a thicker caramel sauce.
Storing : The best way to store the caramel is in a glass container with an airtight lid. It will keep in the fridge for up to a month.
Warming it up : When ready to enjoy, heat the jar in the microwave in 8 second intervals until desired consistency 

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 55mg | Sugar: 5g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg