This Dairy Free Caramel Sauce is made with just 4 ingredients and tastes like the real deal. This creamy and buttery vegan caramel can be used in recipes, drizzled on ice cream and cakes or as a dip for fruit. This caramel sauce recipe is made with natural ingredients and contains no dairy or corn syrup.
Want a naturally sweetened caramel?
Try my Dairy Free Date Caramel. It’s delicious and easy to make!
Reasons to love Dairy Free Caramel Sauce:
- Authentic taste and texture, but made without any dairy or corn syrup
- Only 4 ingredients- 2 are vanilla and salt so really only 2 main ingredients!
- Perfect for use in recipes, drizzled on ice cream or cakes, or use as a caramel dip for apples
- Secretly dairy free- no one will be able to guess the difference
- No candy thermometer is required for this caramel recipe
Ingredients in Dairy Free Caramel:
Brown Sugar- you can also use coconut sugar here in place of brown sugar.
Coconut Milk- I promise there is no bold coconut taste in this caramel sauce. Since we are boiling down the caramel, the coconut taste tends to leave and is replaced with a nice buttery smooth caramel. Now, we are using coconut milk from the can, not from the carton! Huge difference there. I like to put my can in the fridge overnight so it separates the thick creamy stuff from the liquid. We’re using all the thick creamy coconut fat in this recipe and then to get up to the full cup and a quarter, we are adding some of the thinner coconut milk.
Vanilla and Salt- enhances the flavor and balances out the sweetness.
How to make Vegan Caramel Sauce:
Add the brown sugar and coconut milk to a medium sauce pan. Place over medium heat and mix together. Heat until the caramel reaches a boil, stirring frequently so it does not burn. Reduce heat to low and simmer for 30-50 minutes, or until the mixture thickens. The time will vary depending on your range and whether its gas or electric. Make sure to stir often to avoid burning. Take off heat and transfer to a glass bowl. Let sit at room temperature for 10-15 minutes before transferring to the fridge. Chill in the fridge until cool, about 1-2 hours. The caramel will stiffen as it cools.
Frequently Asked Questions:
Yes, typically caramel is made with butter, heavy cream and sugar. This caramel is made dairy free and vegan and uses coconut milk instead of butter and heavy cream.
This dairy free caramel is made with brown sugar, coconut milk from the can, vanilla and a pinch of salt. Just 4 easy, natural ingredients that make a delicious caramel!
You can sub in dairy free heavy whipping cream in place of coconut milk. I love Country Crock’s Plant Cream and also Silk’s Heavy Whipping Cream Alternative.
Store this caramel in an airtight container- I like using a mason jar- in the fridge for up to a week.
Yes! You can either store in an airtight container or you can put in an ice cube tray and then one frozen, transfer to an airtight container.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Dairy Free Caramel Sauce
This Dairy Free Caramel Sauce is made with just 4 ingredients and tastes like the real deal. This creamy and buttery vegan caramel can be used in recipes, drizzled on ice cream and cakes or as a dip for fruit. This caramel sauce recipe is made with natural ingredients and contains no dairy or corn syrup.
Ingredients
- 1 1/4 cup coconut milk, from the can*
- 1 cup brown sugar
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Add the brown sugar and coconut milk to a medium sauce pan. Place over medium heat and mix together.
- Heat until the caramel reaches a boil, stirring frequently so it does not burn. Reduce heat to low and simmer for 30-50 minutes, or until the mixture thickens. The time will vary depending on your range and whether its gas or electric. Make sure to stir often to avoid burning.
- Once the sauce thickens, take off heat and stir in the vanilla and salt.
- Transfer the caramel to a glass bowl. Let sit at room temperature for 10-15 minutes before transferring to the fridge. Chill in the fridge until cool, about 1-2 hours. The caramel will stiffen and set as it cools.
- Enjoy!
Notes
*I like to put my can of coconut milk in the fridge the night before I make this recipe. This way, the thick, white cream separates from the thinner coconut milk.
To meause the coconut milk, I scoop all of the creamy, thick white cocoonut cream into my measuring cup. I then add the thinner coconut milk thats left in the can to get up to the amount that is called for. Essentially, by using the thicker part of the coconut milk, it helps prevent the natural separation in the caramel sauce that might occur.
