Easy Salted Vegan Caramel Sauce Recipe
This is the easiest way to make thick, lush, gooey vegan caramel sauce recipe using the no-fail easy wet method. Made with just 4 simple ingredients (no coconut milk!), you can make a salted version or omit the salt for classic caramel sauce. You’re never going to believe it’s dairy free- use it for cakes, ice cream, cheesecake, and more!
For the ultra-caramel lovers, I use this recipe specifically between the layers of my moist vegan caramel cake with brown butter frosting and ridiculously fudgy vegan chocolate caramel cake.
Why this vegan caramel recipe works:
If you’re in need of a creamy, sweet, easy and downright delicious caramel sauce recipe that’s not only vegan, but also dairy free, look no further my friends!
This caramel sauce recipe is truly all you’ll need:
- The perfect topping sauce and component ingredient. I use it as a topping to any of my hundreds of vegan dessert recipe (and if you really have a sweet tooth, you’ll want to check out 110+ more vegan dessert recipes in my cookbook that this will work great with!)! AND I actually specifically use it as both the based and the topping in my ultra-creamy vegan salted caramel cheesecake.
- Unbelievably identical to traditional dairy caramel. Unlike date caramel (which does have its place!), this vegan caramel is really and truly undetectably vegan.
- Just 4 ingredients! Plus, there are no funky ingredients like you’d find in store-bought caramel sauce. I wanted this caramel sauce to be the ultimate celebration of some of sweetest and creamiest plant-based ingredients.
You’ll have no problem dripping, drizzling, and smearing this vegan caramel sauce recipe on just about any treat (or spoon, let’s be honest, I’ll just eat it straight up!). You can even bake it directly into treats, like my fudgy brown butter vegan caramel brownies, where thick caramel is layered into the brownie batter to create the ULTIMATE indulgence.
KEY Ingredients:
You’ll notice that the ingredients are incredibly simple (and not dissimilar from traditional caramel). For this vegan caramel, you’ll need:
- Vegan butter: I recommend Miyoko’s vegan butter for the best tasting results! You can also swap in coconut oil. If you don’t want a coconut flavor, you can use refined coconut oil.
- Granulated sugar: Use organic granulated sugar so that it’s vegan! I recommend using Florida Crystals sugar. You can also swap in half of the amount with brown sugar or with coconut sugar. If you use all brown sugar, then you achieve more of a vegan toffee sauce. Still delicious! I
- Heavy vegan cream: Vegan heavy cream also makes this caramel ideal for rich dairy-free desserts like caramel cheesecake and caramel ice cream. I really like Plant Crock or Silk! You can also substitute in soy milk or oat milk. If you’d really like to, you can use coconut milk or coconut cream, but please note that in my testing, I’ve noticed a distinct coconut flavor.
- Vanilla and Sea Salt (flavor enhancers!) These are optional but highly recommended!
If you don’t want to make a salted caramel sauce, you can easily omit the sea salt!
A quick note about why I recommend sea salt: personally, because it definitely has a different taste.
How to make vegan caramel sauce from scratch:
- Stir the sugar and water together in a saucepan on medium heat.
- The sugar will continue to melt and caramelize into the water to turn a deep caramel color. Keep watching the sugar and stirring occasionally, as you want to avoid burning the sugar (you can’t recover burnt sugar!).
- The caramelized sugar should be a toffee color at this point. You don’t want it too light nor burnt.
- Stir in the room temperature butter while the pan is still on the stovetop. It will bubble and foam, but keep stirring to integrate.
- Once the vegan butter is integrated into the melted caramelized sugar, pour in the room temperature vegan heavy cream.
- If it’s having trouble integrating, you can remove from heat and stir vigorously, but it should integrated with a few stirs into the vegan caramel on low heat. Then allow the caramel to cook for an additional minute on low heat.
- Allow the caramel to cool in the pan off of heat for at least 30 minutes. This gives it a chance to thicken up.
- Once cooled, use immediately in your recipe!
Storing & reheating caramel sauce:
I’ve tested this several times, and it will last just about 2 weeks in the fridge within an airtight container. That being said, it will last longer in the freezer.
You don’t need to reheat the sauce either to use. It will still be moveable and drizzle-able (I just made up a word and we’re rolling with it haha!), but it will be thick.
If yours is too thick to move, just let it sit at room temperature for 15 minutes before using. Additionally, you can reheat this vegan caramel sauce in the microwave for 15-20 seconds on high.
Recipes that use this vegan caramel recipe:
I already have a few recipes on the blog that use this caramel sauce recipe! Here are a few of my favorites:
One bowl caramel apple spice cake
For an over-the-top fall dessert, drizzle it over my vegan apple crumble cheesecake with gooey cinnamon apples– it’s basically begging for some gooey salted caramel to bring together the apple filling, cheesecake, and crumble.
It’s also a fantastic topper on my beautifully moist caramel apple cider cupcakes!
You’re just going to absolutely love this easy vegan caramel as much as I do! If you give it a go, be sure to let me know down below in the comments section.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
Happy caramel making!!
Watch how to make salted vegan caramel sauce:
🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Salted Vegan Caramel Sauce Recipe
- Prep Time: 2
- Cook Time: 15
- Total Time: 17 minutes
- Yield: 32 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
- Diet: Vegan
Description
This is the easiest way to make thick, lush, gooey vegan caramel sauce recipe using the no-fail easy wet method. Made with just 4 simple ingredients (no coconut milk!), you can make a salted version or omit the salt for classic caramel sauce. You’re never going to believe it’s dairy free- use it for cakes, ice cream, cheesecake, and more!
Ingredients
- 1 cup (200 g) organic granulated sugar
- 3 tbsp water
- 1/3 cup (90 mL) vegan heavy cream, room temperature
- 5 tbsp (76 g) salted vegan butter or coconut oil, room temperature
- 1 tsp sea salt
- Optional: 1 tsp vanilla extract or vanilla powder
Instructions
- Before beginning: Make sure you give yourself 1-2 hours before you need this caramel sauce for a recipe. It will take about 20 minutes to make, but if you want a thicker caramel sauce, you need to let it cool in the fridge.
- Prep: Measure out all ingredients.
- Dissolve the sugar: In a medium sauce pan (preferably non-stick, but it’s okay if that’s all you have- it can work), add in the sugar and water and mix until the sugar is wet. Use a pastry brush to wet the sides of the pan to prevent the caramel from sticking to the sides.
- Melt the sugar: Heat the sugar on medium to medium heat, stirring every so often with a heat-safe silicone spatula or whisk, until the sugar is bubbling and darker in color (more caramel like). With the wet caramel method, the sugar will appear wet, then bubble to these stiff bubbles, and then melt into clumps, and finally melt into a caramel colored sugar syrup. You have to make sure you continue to stir though!
- Stir in the vegan butter, and flavor enhancers: Add in the room temperature vegan butter, and whisk again on low heat until combined.
- Add in the heavy cream: Take the pot OFF the heat briefly. Then add in the ROOM TEMPERATURE vegan heavy cream. Stir constantly until the heavy cream is incorporated. If your cream isn’t integrating into the caramel, bring the pot back to heat and keep stirring until the sugar dissolves into the heavy cream. You can also stir in the sea salt and vanilla extract if desired. Stir until integrated.
- Heat: Now bring the caramel to medium-low heat, and allow the mixture to bubble for 1 minute without touching the caramel. If you want a lighter color caramel and/or slightly thinner, you can also add in more heavy cream here.
- Cool: Once bubbling, remove the caramel from the heat and pour into a heat-safe jar, bowl, or container. Cool the caramel in the fridge for at least an hour to thicken.
- Use and enjoy! Use your caramel in the recipe desired or as a topping! Refrigerate covered for up to 1 month.
Equipment
Buy Now → Notes
See blog post for all tips and tricks!
Nutrition
- Serving Size: 1 tbsp
- Calories: 47
- Sugar: 6.1 g
- Sodium: 6.4 mg
- Fat: 0.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Hi! so in the recipe you say to add butter first and in the video you go with heavy cream first. which one is correct?
Hi Diana! Sorry for the confusion! We have since updated the recipe card (and improved it!) so thank you for the heads-up on the video! Please add in the room temperature vegan butter first! 🙂
Hi! Is there a way to replace the sugar with something else – e.g. maple syrup / honey? I have the same question for the apple banana cake. Thanks so much in advance! Hopefully to make this recipe for my husband’s birthday tomorrow! :o)
Hi Kerry! I’m so sorry, but I haven’t tested this with just maple syrup or honey- I have used coconut sugar before with similar results though and that can work!
Can this be made ahead of time if I’m making your one bowl apple cake?
Hi Melissa! Absolutely! It will last just about 2 weeks in the fridge within an airtight container. 🙂
What brand vegan heavy cream did you use?
I really like silk!
I made this sauce last night so I can use it for the Apple spice cake recipe today. It tastes perfect and I did all of the steps, but it turned out SO light in color 🥲. It looks blonde. I know taste is more important; its just not a satisfying color. I did add vanilla as well. Is there a way to fix the color that you could recommend?
Hi Alix! So happy to hear this tasted delicious! Typically a blonder caramel color is due to more heavy cream or from the length of time we let it simmer. With the wet caramel method, the sugar will appear wet, then bubble to these stiff bubbles, and then melt into clumps, and finally melt into a caramel colored sugar syrup. Maybe next time you could give this process a bit more time and see if it helps? I hope this helps you! 🙂
Hey! I love your stuff so muchhhhhhh <3
Do you think this could work inside of a truffle? Like would it harden enough to be able to be rolled and coated in chocolate?
Thanks!
Hi Christina! Aw thank you!! Yes, so if you use less heavy cream, you’ll be able to make it more rollable once cooled 🙂
Hello does it stay liquid form if refrigerated or will it harden? I want to use this to make caramel macchiato coffees 🙂
The less heavy vegan cream you use, the more it will harden- with how it’s written it will be thick in the fridge, so you can add 1/4 cup more vegan heavy cream to keep it thinner! That sounds delicious by the way!!
I was fighting for my life 😭 Maybe it’s because I have a gas stove, but my water/sugar mixture never looked like yours. It recrystallized and I had to keep adding tablespoons of water to it, as well as cooking it for twice as long (and never achieving the same color). It cost me a pan and my sanity but it’s DELICIOUS
The recipe title says no coconut, but the comments all discuss using coconut milk or coconut cream. Have you actually tried this with a vegan heavy cream product instead of coconut cream, and can confirm it works well? If so what product do you recommend? Silk?
Hi Jess! Yes, originally I developed it with coconut cream until heavy vegan creams became more widely available, so then I updated the recipe and it’s AMAZING! I would recommend Plant Crock or Silk!
Is this too thin for caramel apples?
If you use a touch less heavy cream (I would do 1/3 cup), then you can use it for caramel apples!
I made this caramel sauce using organic raw sugar, hardened coconut cream, miyokos butter (cause it’s the best!) and added homemade vanilla extract and sea salt and it’s amazing! I’m not even a big caramel fan.
I’ve used it in both hot and cold coffee drinks, topped mini vegan cheesecakes and used it for a vegan chocolate tart recipe.
I brought some in for my co-workers to try and they all loved it, one of them exclaimed, “it’s like liquid gold”.
Thank you for yet another simple and delicious vegan recipe!
So happy you loved it!! Thank you so much for such a wonderful review- so glad everyone enjoy 🙂 And agreed on Miyokos!! 🙂
You mention vanilla but I don’t see it in the list of ingredients. How much do we add?
Hi Steve! So sorry, you can add an optional 1 tsp vanilla extract! 🙂
Which coconut cream do you recommend?
I am not sure, If I mean the same… is it sugared, mixed cocos flakes or a creamy consistency?
Just wanna try this recipe!
Hi Andrea!! Ah so excited!! I recommend the coconut cream found in a can! It’s full fat, no sugar added. I hope you love!
is coconut cream the same as coconut milk?
Coconut cream is a bit higher in fat, which will yield a thicker caramel!
Don’t mind me, literally eating this with a spoon… you weren’t kidding 🙂
HAHA that is awesome! So happy to hear it!