This caramel sauce is deadly! It tastes great on just about anything – ice cream, muffins, cupcakes, cakes, as a filling…you name it, it can be done with this sauce. It’s simple to make and takes minutes out of your time. Well worth the minimal effort so hope you give this a try!
Vegan Caramel Sauce Yields: ~ 1 Cup
1C coconut milk
1 1/2C packed brown sugar
2tbsp Earth Balance vegan spread
Juice of half a lemon (~1 tbsp lemon juice)
1tsp cornstarch dissolved in 1tbsp cold water
1tsp vanilla extract
In a small pot, heat coconut milk on high until it reaches boiling point. Then turn off and set aside.
In a dutch oven or medium-sized pot on high heat, add sugar and water and let boil. Leave untouched and let sugar completely melt and combine with the water.
Continue to watch over the sugar/water mix undisturbed for about 4-5 minutes, until you notice the colour turning into a nice dark amber. Once colour is achieved, reduce heat to medium.
Next, and being careful, add the hot coconut milk, whisking continuously. It will foam and rise so don’t stop whisking until caramel has calmed down.
Now add the lemon juice, vegan spread, and vanilla. Whisk to combine.
Next, add the prepared cornstarch and whisk to combine and feel it thicken up a bit, about 2 minutes.
Serve immediately or pour into a glass bowl/container, cover, and let cool in the fridge.
Before serving, place bowl or container in warm to hot water to thin the caramel sauce and allow for easy use. Deliciously healthy(-ish)!
Should keep in the fridge for at least a week (if it lasts that long at all) ;)
Bon appétit! xo