Can I just say how much I love the words “super easy” in a post title? It’s so great to run into recipes where all I have to do is spend 10 minutes throwing things together and then I’ve got something yummy to show for it. So when I get to put those words into a post that I’m writing I do a little internal jump for joy. And for this one especially – I’m glad no one was around to hear the squeal I made when I tasted this stuff. This vegan caramel sauce is literally pure heaven. I could just sit with a spoon and eat the whole thing. And it’s really true – it’s SUPER EASY!
Now I know my very last post was about Candida and reducing sugar. So please don’t get mad that I’m now doing a recipe for pretty much pure liquid sugar. I promise there will be plenty more healthy recipes coming up, including a pretty spectacular rutabaga-quinoa patty that has amazing benefits for Candida sufferers. So just bear with me while I indulge my sweet tooth (and don’t yell and scream when I post about my salted caramel chocolate chip cookies that were inspired by this caramel sauce).
My first attempt at vegan caramel sauce was with coconut milk. But since hubby doesn’t care for the taste of coconut (and I’ll admit, the coconut flavor was pretty prominent) I tried it with almond milk and it was wonderful. So here’s my Super Easy Vegan Caramel Sauce made with only six ingredients.
Super Easy Vegan Caramel SAuce
1/4 cup almond milk
1/4 cup packed brown sugar
1/4 cup natural sugar
1/8 tsp salt
1/2 tsp vanilla extract
1 Tbs Earth Balance (or other vegan butter. Optional, gives the sauce a super rich buttery flavor and texture)
Combine almond milk, brown sugar, natural sugar and salt in a saucepan. Over medium heat, cook until the sugars dissolve and the mixture comes to a boil.
Stirring often, let the sauce boil until it reaches a thick, but still pourable, consistency and begins to pull from the sides of the pan. Important: The sauce WILL firm up as it cools. So make sure it’s not too thick!
Remove from heat and stir in the vanilla extract and vegan butter. Let cool and enjoy!
This sauce was so rich and buttery with such a deep caramel flavor that I knew it would become an instant favorite. It’s amazing on ice cream, in recipes (watch out for the Salted Caramel Chocolate Chip cookie recipe coming soon), or even in vegan hot chocolate or coffee for extra decadence. Try it with coconut milk instead of almond milk and see which you prefer. Let me know in the comments!