Name: Easy Vegan Caramel Sauce
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 can (398 ml or 13.5 oz.) coconut cream (the full can, shake before opening); 1/4 cup (59 ml) pure maple syrup; 1/2 cup (100g) brown sugar; 1 tsp sea salt (optional)

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This vegan caramel sauce only requires 3 ingredients and is so easy to make! It is creamy, slightly coconut-y and overall dreamy!

One of my favourite fall flavours is caramel. I love how creamy, thick, rich and delicious it is! Definitely an indulgent treat but worth every calorie. I already have a salted caramel recipe I absolutely adore on the blog, but recently I was working on a vegan recipe and wanted to include caramel, so I thought I should try to make a vegan caramel to keep the overall recipe vegan. This is why this scrumptious vegan caramel sauce came to life!

Whether you follow a vegan diet or not, I highly recommend you give this caramel sauce recipe a go! Made with coconut cream, this caramel tastes slightly coconut-y and has a deep flavour thanks to a mix of maple syrup and brown sugar. It’s seriously addicting! You’ve been warned. Now go get a sauce pan and make this easy vegan caramel!

HERE ARE THE 3 INGREDIENTS YOU WILL NEED FOR THIS CARAMEL SAUCE:

Coconut cream: coconut cream is an amazing dairy free substitute for heavy cream. It’s thick, creamy, rich and naturally tastes a little sweet. For this recipe, I recommend using a full can of coconut cream (the cream portion and the water). The water will slowly evaporates as the sauce simmers.
Maple syrup: I’m a total maple addict and wanted to add a bit of maple flavour to this vegan caramel sauce.
Brown sugar: I chose brown sugar for this recipe to have a deeper flavour with a hint of molasses flavour.

If you want to make vegan salted caramel instead of a neutral sauce, you can add one teaspoon of sea salt at the end of the recipe.

HOW TO MAKE THIS EASY VEGAN CARAMEL:

This recipe could not be easier! In a sauce pan, combine the coconut cream, maple syrup and brown sugar. Bring the mix to a boil over medium high heat and keep an eye on the pan as it can boil over. Reduce the heat to low medium and simmer the sauce for 45-50 minutes stirring occasionally. The caramel sauce will get darker and thicker as it cooks. It is ready once it sticks to the back of your spoon.

Remove from the heat and let the sauce cool for 15-20 minutes before transferring to a glass jar and storing in the fridge. Once the caramel is cooled completely, it will have a lighter colour and be much thicker.

HOW TO STORE CARAMEL SAUCE:

You can store this vegan caramel sauce in a glass container with a lid in the fridge for up to two weeks.

HOW TO USE THIS DELICIOUS VEGAN CARAMEL SAUCE:

This caramel sauce would be great drizzled on pancakes (especially these coconut pancakes), crepes, waffles, turtle brownies, ice cream, cheesecake or any cake! You could also add it to your morning coffee to make a caramel latte.

Since this caramel sauce is pretty thick when cold, it would make a great dip for apples, pears or even bananas!

FOR MORE VEGAN RECIPES, CHECK OUT MY:

If you make this vegan caramel sauce, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!