Vegan Salted Caramel Sauce, 4 Ingredients
A simple four-ingredient vegan salted caramel sauce made by melting sugar low and slow, then enriching with vegan butter and full-fat coconut milk. Sweet, buttery, and perfectly salted, this sauce keeps refrigerated for up to a month. Ideal for drizzling over desserts, ice cream, or baked goods.
Ingredients
Instructions
- 1
Melt the sugar in a heavy-bottomed saucepan over low heat, stirring constantly for about 15 minutes. Do not allow to burn.
- 2
Once melted, add the vegan butter and stir well until completely melted.
- 3
Slowly pour in the coconut milk while whisking constantly. Continue whisking until the butter and milk are fully incorporated.
- 4
Let the sauce boil for about a minute until thickened.
- 5
Remove from heat and stir in the sea salt.
- 6
Pour into a sterilized jar or bottle, seal, let cool, then store in the refrigerator.
Tips
Stir constantly while melting sugar to promote even melting and prevent burning.
Whisk vigorously when adding coconut milk to avoid clumping.
Use a heavy-bottomed saucepan to ensure even heat distribution.
Good to Know
Refrigerate in a sealed jar or bottle for up to one month.
Make up to one month in advance and store refrigerated.
Drizzle over ice cream, desserts, or baked goods.
Common Mistakes
Do not skip constant stirring while melting sugar to avoid burning or uneven melting.
Do not add coconut milk quickly; pour slowly and whisk to prevent lumping.
Do not omit the resting period; allow to cool completely before sealing to prevent condensation.
Substitutions
Dairy-Free Swaps
creamier texture