This dairy-free caramel recipe is one you’ll come back to again and again! It’s rich, smooth and creamy!
Plus, you only need 5 ingredients and 5 minutes to make it!
Caramel sauce is a treat I love to make during the holidays. Or anytime, really. When put into small jars with cute labels, it makes for a great food gift.
I love it folded into banana cream pie, baked into carmelitas, poured over fresh apple pie, or just for dipping caramel apples!
Caramel sauce is also another thing I wanted to recreate to be dairy-free and refined-sugar-free. People with food allergies should be able to enjoy the good stuff, too!
Fortunately, this dairy-free caramel sauce is as delicious as any traditional caramel sauce I’ve ever had. Trust me — you would never guess it’s dairy-free. It is smooth, rich, and creamy liquid gold! Not to mention, it is a cinch to make.
I love the taste of salted caramel, so I always put a good pinch of salt in it.
Caramel and apple just go together! This sauce was so delicious over a flat apple pie I made this weekend.
Since it is a necessary ingredient for so many of my favorite things, I’m happy to the best caramel sauce in my life! Your taste buds will be happy once you try this caramel syrup!
For more dairy-free treats, try this dairy-free coconut cream pie, dairy-free banana cream pie, dairy-free eggnog, dairy-free rice pudding and dairy-free fudge.
You also might like this dairy-free waffle recipe, dairy-free crème brûlée, dairy-free potato soup, dairy-free lasagna and dairy-free mashed potatoes.
Why You’ll Love this Recipe
- Smooth, creamy, and rich
- Easy to make with simple ingredients
- Tons of uses
- Vegan caramel sauce recipe
You also might like this family-favorite caramel recipe.
Ingredients You’ll Need
Here’s what you’ll need to make this dairy-free homemade caramel sauce:
- Coconut milk: It’s best to use the solid, thick coconut cream that separates in the can of coconut milk. This creates a creamier, thicker consistency that is similar to the results you get with heavy cream! Use canned full-fat coconut milk, not boxed refrigerated coconut milk.
- Vegan butter: Any vegan butter will work for this recipe. I like to use Kite Hill brand and set it out at room temperature before using.
- Brown sugar: Regular brown sugar adds the deep, natural caramel flavor you know and love! Use dark brown sugar for an even deeper molasses flavor. Do not use white sugar for this recipe.
- Vanilla: Use real vanilla extract for best results in this dairy-free caramel sauce.
- Salt: Kosher sea salt takes this sauce to the next level! Salted caramel sauce has a more complex flavor and balances the sweetness perfectly.
How to Make Dairy-Free Caramel Sauce
- In a medium heavy bottomed pan, combine the brown sugar, dairy free butter, salt and coconut milk.
- Bring to a simmer over low heat, whisking constantly.
- Once the dairy-free caramel is simmering, cook until slightly thickened, about 8-10 minutes. (Caramel should coat the back of a spoon when stirred, and have a light caramel color.)
- Remove the hot caramel from the heat and stir in the vanilla.
- The non-dairy caramel will continue to thicken as it cools. Serve warm, at room temperature or chilled.
Storage Instructions
Refrigerate this vegan caramel recipe in an airtight container for up to 2 weeks. You can re-warm it slightly if you want to drizzle it.
FAQs
Yes, traditional caramel sauce is made using butter and heavy cream.
My dairy-free caramel is made using vegan butter instead of regular butter, and full-fat coconut milk instead of heavy cream.
Full-fat coconut milk is the perfect substitute for cream in dairy-free caramel sauce. It’s rich, thick, and creamy, without the need for dairy.
Expert Tips & Tricks
- Don’t shake your coconut milk. If you’re used to shaking up a can of coconut milk before using, refrain from doing so with this dairy-free caramel recipe! You want the coconut milk to stay separated so you can use the thick cream.
- Use a candy thermometer. A candy thermometer really isn’t necessary for this recipe, but if you’re doubting yourself, feel free to use it! Caramel should reach about 230 degrees to reach a syrup consistency. Higher temperatures will make a thicker, more firm caramel.
I hope you love this recipe as much as we do! If you try this dairy-free caramel recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Dairy-Free Caramel
Ingredients
- 1 cup light brown sugar packed
- 4 tablespoons vegan butter I recommend Earth Balance or Kite Hill
- ½ teaspoon salt
- ½ cup full-fat coconut milk the thick solid part
- 1 tablespoon vanilla extract
Instructions
- In a medium saucepan, combine the brown sugar, vegan butter, salt and coconut milk.
- Bring to a simmer over low heat, whisking constantly.
- Once the caramel is simmering, cook until slightly thickened, about 8-10 minutes.
- Remove from the heat and stir in the vanilla.
- The caramel will continue to thicken as it cools. Serve warm, at room temperature or chilled.
- Refrigerate in an airtight container for up to 2 weeks. You can re-warm it slightly if you want to drizzle it.
Great caramel sauce. I’ve just made dairy free icecream and swirled the cooled caramel through it. Magic. Thanks
We’re so pleased you loved the caramel, Robsie! Thank you for your positive feedback!
I tried again, with a candy thermometer! success! It’s so good…I think I over cooked it the first round! Delish!
Yay! We’re so glad to hear this next batch went much better for you, Birdie! Thank you for the positive update!
Looks great while I was making it, then it set and got hard and gritty?
So now I’m trying with a candy thermometer. Let’s hope this works!.
Hi Birdie, we’re sorry you had this experience! Yes, a candy thermometer is crucial for recipes like this. It sounds like the caramel cooked too long/too hot. We hope your next batch turns out much better!
I’ve made this many times before and it’s delicious! Is it possible to use coconut oil instead of vegan butter, in a pinch?
Hi Haley, we’re so happy to hear you love the recipe! We haven’t tested out coconut oil in place of the vegan butter, but it should be an okay swap. If you decide to give it a try, we’d love to hear how it goes!
Wow! This was not only easy to make, but also delicious! I could not find the canned coconut milk and had to settle on sweetened condensed coconut milk (whew, it was sweet) because my daughter’s class is having a Harvest Party tomorrow, decorating caramel apples is the main activity, and I didn’t want her to miss out due to her dairy allergy. Thank you for sharing – I can’t wait to try another recipe!
Hi Frani, we’re so glad you enjoyed the caramel recipe and that your daughter got to take part in the the caramel apple decorating! Thank you for your kind feedback!
Which brand if canned coconut milk is best? I have bought some that was all liquid and didn’t have the solid, even after refrigerating.
Hi Judy, usually any brand of coconut milk will work as long as it is (1) canned, not boxed and (2) full-fat. Make sure you don’t shake the can before opening so the liquid and solid top layer stay separated. Great idea refrigerating it to keep it cool enough. We hope these ideas help!
Would this harden enough for Carmel apples?
Hi Eleasha, unfortunately this caramel can’t be used to coat apples. It doesn’t come up to a high enough temperature to do so. It’s a great dip for apples though! Thanks for your question!
SO GOOD! Doesn’t have a strong coconut taste. Perfect for dipping apples in
Hi Kayleigh, we’re so glad you enjoyed the caramel! Thank you for taking the time to share your positive feedback with us!
If I cook the caramel slowly until it reaches around 235°, do you think it will set so I can make dairy free caramel candies like your other recipe?
I noticed this caramel sauce doesn’t have corn syrup. And I just read that is what keeps the sugar from getting crystally. I’m researching GF/DF recipes to bring to work, but realize I also need vegan options.
I love your recipes and learning why and how stuff works. Thank you for explaining so much. It helps me build knowledge I can apply to my own little experiments. 🙂
Hi Laura, that’s a fun question! In theory, yes that is the right temperature for the soft-ball stage, but the fat-to-sugar ratio also plays a part. With these DF ingredients you’d probably have to cook it to 240-245°F to get it thick enough to form chewy candies. We haven’t tested this ourselves though and candy is tricky so it may take a little experimenting. We hope this helps! We’d love to hear how it goes!
Can I use sweetened condensed coconut milk? I can’t wait to try this! Been needing a dairy free option for my daughter.
Hi Jennifer, sweetened condensed coconut milk has a much lower fat content and higher sugar content. We would recommend sticking with full-fat coconut milk and using the solid part that sits at the top of the can for best results. We hope your daughter enjoys the caramel!
Best I’ve made – hands down! I have been searching for a great vegan caramel for filling and drizzling salted caramel cupcakes and this is a game changer. Most people would never guess this is vegan!
Yay! That makes us so happy to hear, Sandy! Thank you for taking the time to share your experience with us.
I just made this today and it is Absolutely A1…Soo Delicious!!!
Thank you for this YUMMY recipe!!!
Hi Tina, we are so happy to hear you enjoyed the caramel! Thank you for taking time to share your experience with us!
This texture and flavor is amazing! But I had a question. Could you use cashew cream in place of the coconut milk solids?
I’m trying to make vegan caramel sauce for my coffee and this was perfect except it made my coffee taste like straight up coconut 🙁
Is the calorie count for the total amount or tsp? Tbsp? Also will coconut sugar change the taste drastically?
Hi Carol, the nutritional information is per serving. This recipe makes 8 servings, each about 1/4 cup. Yes, coconut sugar will impact taste and overall results. We hope this helps!
Can I use this my fill my cookies and bake them?
Hi Annemarie, unfortunately this caramel is more of a sauce and won’t work well baked inside of cookies. It would most likely become runny and melt out of the cookies while baking. We’re sorry!