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!
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For more dairy-free treats, try this dairy-free coconut cream pie, dairy-free banana cream pie and dairy-free fudge.
You also might like this 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
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.
I tried this using maple syrup instead of honey. After 24 hours of chilling the coconut milk, only half of the 3/4 cup coconut milk solidified. The flavor is nice, but didn’t thicken up. Will try again with coconut cream & honey.
Thanks for the great recipes!
Thought I’d let you know I’ve been using this recipe for years. I’ve tried many different paleo caramel sauces and yours is my favorite. I love the buttery flavor the ghee adds. Every other recipe just isn’t quiet there.
I’m so glad you like it! Thanks for the comment 🙂
Can I please get the flat apple pie recipe!! That looks sooo yummy too!!!