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Dairy free & Vegan Salted Caramel Sauce without Cream

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!
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Course: Sauce
Cuisine: American
Keyword: Dairy-free Caramel, Homemade Caramel Sauce, Paleo Caramel Sauce, Vegan Caramel Sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 servings
Calories: 74kcal
Author: Ansley Beutler


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


  • 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.


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 


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
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