Vegan Caramel Sauce (Gluten-Free)
This Vegan Caramel Sauce has a rich, deep flavour and an unbelievably creamy, silky texture. It's really easy to make, requiring just 5 ingredients. There's no food processor needed, and it takes just 15 minutes to make.
Servings 8
Calories 104kcal
Ingredients
- 4 tablespoons (4 tablespoons) smooth cashew butter * (or sub any other smooth nut butter or coconut butter)
- 10 tablespoons (10 tablespoons) coconut sugar (or sub normal brown sugar or any other sweetener)
- 180 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 1 teaspoon (1 teaspoon) vanilla extract
- Pinch (Pinch) salt to taste
Instructions
- Place all the ingredients in a saucepan.
- Heat gently on a low heat, mixing well to get rid of any clumps of nut butter - you can use a whisk to do this.
- Keep stirring while you heat the sauce, and cook until it starts to bubble gently. Be careful to not let it burn!
- Keeps covered in the fridge for up to a few days.
- The sauce won't stay as runny when cold, but it can be re-heated gently in a saucepan or the microwave until it reaches your desired consistency.
Notes
*For a nut-free version, replace the cashew butter with coconut butter, sunflower seed butter or tahini.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 10g | Calcium: 32mg | Iron: 0.4mg
