This 4-ingredient vegan caramel sauce is rich, flavorful, and healthier than traditional caramel. It consists of unrefined coconut sugar and coconut milk, which makes the salted caramel sauce dairy-free, paleo-friendly, and refined sugar-free. Plus, it can be made low and slow for sweet and decadent results or even in just 5 minutes with a quick ‘hack’!
Just like how people crave chocolate (I do that too – why else would I keep a constant supply of treats like chocolate truffles and chocolate fudge cookies in my fridge!), I also crave creamy, sweet, silky caramel.
When I say this dairy-free caramel sauce is good enough to eat with a spoon straight from the jar, I mean it (believe me, I speak from experience). However, just a tiny drizzle of it over almost anything (list of suggestions below) is perfect for satisfying a sweet tooth too. I always have a small bowl of it when I get out the apple slices, since it works as a delicious vegan caramel dip, too!
I’ve also included two methods below; a longer simmer and reduce method for a thicker, darker, sweeter coconut caramel sauce. Alternatively, for those of you who want something in a pinch, you can follow my ‘cheat’ method for vegan caramel sauce in 5 minutes! Though I really prefer the longer method because the caramel flavor is more intense and the texture is so much better!
The Ingredients and Substitutions
- Coconut Milk: I use full-fat canned coconut milk as it’s thick and creamy – don’t use a Tetra Pak version (carton). Tinned coconut cream may work, too, though I haven’t tried it.
- Coconut sugar: I love to use coconut sugar as the flavor is delicious, and it’s less processed, too – perfect for a healthy caramel sauce. However, you could also use brown sugar or even ground date sugar.
- Vanilla Extract: Use natural vanilla extract for the best flavor.
- Sea salt: Whether or not you want vegan salted caramel, adding even just a pinch of salt is important to enhance the flavors of this caramel sauce. I use sea salt- however, you could also use salt flakes (Fleur de Sel).
- Cornstarch: OPTIONAL – This is only needed if you use the ‘quick method’. For paleo caramel sauce, try arrowroot starch instead.
For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.
How to Make Salted Caramel Sauce
The Full Method:
- First, combine the coconut milk and coconut sugar in a medium saucepan and bring the mixture to a boil while stirring or whisking to allow the sugar to melt.
- Once it boils, reduce the heat to medium-low to simmer for around 35 minutes, stirring occasionally. During this time, the sauce will thicken slightly – it’s ready when it begins to cling to the back of a spoon.
Don’t reduce it too much, as the sauce will continue to thicken up as it cools.
- Add the salt and vanilla extract and stir it in. Then allow the sauce to cool at room temperature for 15 minutes before using it as-is or transferring it to a clean glass jar (preferable with a lid). Transfer the jar to the fridge, where it will thicken up further.
The 5-minute version:
This method cuts down on the simmering/reducing time for a coconut caramel sauce that is ready in just minutes!
- Add the coconut milk, sugar, and cornstarch to the pan and mix well to dissolve the cornstarch, then bring the mixture to a boil.
- Once it boils, allow it to simmer for 3-5 minutes over medium-low heat, occasionally stirring, while the sauce thickens. Then add the salt and vanilla, allow it to cool, and transfer to a jar.
The quick caramel is not as sweet because the liquid isn’t being reduced, so you might need to add more coconut sugar. The sauce is lighter, and it doesn’t thicken as much. Adding a tablespoon of creamy peanut butter during simmering does help to make the sauce a bit thicker and improves the texture.
How to Use Vegan Caramel Sauce?
You can serve this as a vegan caramel dip or drizzle with
- Pancakes, crepes, and waffles
- Ice-cream
- Oatmeal and baked oatmeal
- Yogurt
- Cheesecake
- Brownies and cakes
- Apple crisp and plum and apple crumble
- Cookies
- Dip for apple slices and fruits
- Stirred into hot drinks like coffee, tea, and hot cocoa
How to Store?
To Store: Store the reduced caramel sauce in the refrigerator for up to 2 weeks. The “quick” caramel should be consumed within a couple of days.
To Freeze: Allow to cool, then store in a freezer-safe container with ½-inch headspace (for expansion) for up to 2 months.
The vegan caramel sauce will get thicker in the refrigerator, so you may need to heat it slightly before using, to bring it back to a pourable consistency. You can do this in the microwave or place the entire jar in a bowl/ pan of hot water until warmed through.
FAQs
Is caramel vegan?
Traditionally caramel contains dairy (often in the form of cream) and sometimes even butter. However, this recipe substitutes those ingredients for a delicious dairy-free caramel sauce.
Can I flavor the sauce?
You sure can. Add in melted chocolate, a few spoonfuls of booze, instant coffee, fruit purée, and various spices to easily adjust the flavor. If you prefer a saltier vegan caramel sauce, just increase the salt. Add any flavorings right at the end, before allowing the caramel to cool.
Does this coconut caramel sauce taste like coconut?
The coconut flavor is very slight. Personally, I don’t think it tastes very coconutty at all.
Recipe Notes
- For even richer results: You can add in a little dairy-free butter while the sauce reduces. This will create a silkier, richer mouthfeel- just make sure to use vegan butter you like the taste of! Or, as mentioned above, use a little peanut butter!
- To adjust the consistency: The time you spend simmering the mixture will change how thin/thick the sauce is. For the cheat method, you can adjust the amount of cornstarch added.
- Be careful not to burn the sugar: It takes just seconds to turn from caramelized to burnt – which is why cooking the dairy-free caramel sauce over a low simmer is necessary!
More Vegan Caramel Recipes
- Caramel Apple Cheesecake
- Easy Crème Caramel
- Caramel Chocolate Brownies
- Caramel Stuffed Chocolate Pancakes
If you try this vegan salted caramel sauce recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Vegan Salted Caramel Sauce
Video
Ingredients
- ¾ cup (105 g) coconut sugar
- 1 (13.5 oz) can (380 g) coconut milk (full-fat)
- ½ tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional) - ONLY used for the quick method - (see notes)
Instructions
- Watch the video in the post for visual instructions.Add the coconut milk and coconut sugar to a medium-sized saucepan, mix with a whisk or spoon, and bring the mixture to a boil.
- Once it boils, reduce the heat to medium-low to simmer for around 35 minutes, stirring occasionally. During this time, the sauce will thicken slightly - it's ready when it begins to cling to the back of a spoon (see step-by-step photos in the post).
- Add the salt and vanilla extract. Stir again and allow the sauce to cool at room temperature for about 15 minutes before using it as-is. Or transfer it to a clean glass jar (preferable with a lid). Place the jar in the fridge where the sauce will thicken up further.
- Drizzle over pancakes, waffles, ice cream, cakes, etc. Enjoy! Stir in the refrigerator for up to 2 weeks.
Notes
- Add the coconut milk, coconut sugar, and cornstarch to a medium-sized saucepan. Mix thoroughly with a whisk or spoon until the cornstarch has dissolved, then bring the mixture to a boil.
- Let simmer for about 3-5 minutes at low-medium heat, stirring occasionally until the caramel sauce has thickened. Adding a tablespoon of creamy peanut butter during simmering does help to make the sauce a bit thicker and improves the texture.
- Follow the remaining instructions as written above.
- Please note the quick method is not paleo-friendly due to the cornstarch. For a paleo version, you can try using arrowroot flour instead.
- The quick caramel is not as sweet, because the liquid isn't being reduced, so you might need to add more coconut sugar. The sauce is lighter, and it doesn't thicken as much.
- Coconut sugar: Brown sugar should work fine too (for both methods).
- Coconut milk: Please make sure to use canned coconut milk, not a Tetra Pak.
Nutrition information is an estimate and has been calculated automatically
Didn’t love it. It tastes like coconut sauce, not caramel sauce.
Sorry it wasn’t what you were hoping for! The coconut flavor can be stronger depending on the brand of coconut milk used.
Used what I had. Muscovador sugar gives this great depth. Used coconut cream (Fat 22%). Will do again many times.
That’s awesome! Thanks so much for leaving a comment and review! 🙂
This sauce was incredible!!! It’s like a saucy version of a Cocomel! Perfection.
Hello Marin, I am so glad the caramel sauce turned out delicious! Thanks for your 5-star rating. 🙂
I made this recipe to have a sauce for a gf cranberry pudding it is awesome !
Thank you so much for a dairy free delicious caramel sauce .
You are very welcome, Iren! Thanks for your great feedback. 🙂
I really don’t care for coconut- thoughts on other plant based heavy cream, ie, Silk, Caflia, or, Country Crock in cartons? What does the fat content need to be ?
Thank you!
It should be at least 15%.
Mine basically turned into dough, it’s thick and clumpy and the color of dough, I don’t know what happened. I used raw sugar
Sounds like you cooked it a little too long.
Ok this is amazing! It is addictive. It did take a while to get thick but I make candy so I’m used to it.
Do not have the heat to hight and make sure you have a thicker saucepan and start stirring right away and keep stirring until it boils.
You will not be disappointed.
Glad you like it, Karen! 🙂
Hi Ela,
Can you use Erythritol?
Hi Kate, I don’t think this works so well since Erythritol is a sugar alcohol. But I haven’t tried it yet 🙂 .
I cannot get mine to not burn. I have it on low and it burns no matter what, becomes a dark color rather than that creamy caramel color. Help!
Hello Gabby, I am not sure why this happens. Do you use canned coconut milk?
Try using a heavier pan. A heavy stainless steel pan, or a nice enameled pan is great.
Same happened to me. I used a heavy bottomed pan, low heat and stirred constantly and it was very dark and bitter. Maybe depends on the coconut milk fat content? .
Can this be canned? I mean processed in a hot bath with canning jars?
I never tried it, so I am not sure! 🙂
This tasted great when I was making it and the consistency was fine in the pot. I stored it in the fridge and the top has a white layer on it and it’s all clumpy and lumpy, kind of looks like sugar granules. What happened?
Coconut milk gets firm when stored in the fridge, that’s why it needs to be reheated.
Hi Lisa,
I would not recommend it unless you have the product tested by a process authority at a university that offers food testing services. We offer this service at UMaine. It should be refrigerated to be safe.
Amazing recipe
I am glad you like it. 🙂
I made your recipe but my coconut milk was grainy…I was hoping it just needed to cook out to smooth but the finish product is still grainy…any suggestions??? Tastes good just doesn’t look smooth.
Hi Heather, I am not sure what went wrong and why it was grainy.
Hi! Do you think I could make it thicker somehow? I’m argentinian and I really can’t find a good replacement for dulce de leche. It needs to be thicker to fill cakes or alfajores. Thank you!
The longer you cook it, the thicker it gets. Also, coconut cream will help. 🙂
Hey! Try mixing date syrup and peanut butter, add a few dashes of milk to get it to a consistency similar to dulce de leche.. More date syrup if you want it on a sweeter side. 🙂
I have made this before, and it was delicious! I love most recipes I have tried from this website. She’s my favorite, creative , healthy vegan recipe creator!
Hi Judy, thanks for your great feedback! I am so glad you like my recipes. 🙂
Hi! Can this caramel sauce be used for caramel corn (popcorn with caramel poured over it and baked)? Thanks so much!
Hi Sara, I never tried that, but I think it could work. 🙂
Hallo Ela,
Was für ein tolles Rezept. Das muss ich unbedingt ausprobieren- zusammen mit der Nicecream 🙂 Kann der Kokoszucker ersetzt werden durch Erythritol?
Danke dir
Eva
Hallo Eva, ich glaube das funktioniert nicht so gut, da Erythrit ein Zuckeralkohol ist. Versucht habe ich es aber noch nicht. 🙂
Hi Ela,
do you think I can use also thick home made coconut milk? (Sifted from dried coconut mixed with water).
Thanks a lot for the answer.
If it’s quite creamy, then it should work. 🙂