This Dairy Free Caramel Sauce is an indulgent treat that's made with only 5 simple and healthy ingredients. It's perfect for drizzling on top of all of your favorite desserts!
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Why You'll Love This Recipe
This healthy caramel sauce is made with only 5 simple ingredients. It's perfect for anyone with food allergies or dietary restrictions.
This recipe still offers a rich flavor, but it's naturally sweetened with coconut sugar and maple syrup. (And you don't need vegan butter!)
Although the base of this recipe is made with full fat coconut milk, I promise it does not have a coconut flavor.
It's the perfect topping for ice cream, apple crisp, or your favorite fall drinks!
🍴Ingredient Notes
- Full Fat Coconut Milk - To keep this dairy-free and vegan, I used full fat coconut milk. You'll need one full 13.5 ounce can. I used the brand Native Forest.
- Sweetener - I used a combination of coconut sugar and maple syrup to give the caramel it's sweet classic flavor. You can swap coconut sugar for any granulated sugar.
- Vanilla Extract - To balance out the flavors, I love adding in a little vanilla extract.
- Sea Salt - I used Redmond Real Salt, but any salt will work. For a stronger salted caramel flavor, feel free to add more.
🍴Step by Step Instructions
Step 1: Add Ingredients into Pan
Start by adding all of the ingredients into a medium saucepan. Stir well with a whisk and bring the mixture to a boil.
Step 2: Simmer Caramel Sauce
Once the caramel is boiling, turn to a low temperature to allow the caramel to simmer. Stir every few minutes with the whisk to prevent burning.
The caramel sauce will thicken up as it simmers. I suggest cooking for 20-25 minutes for a thinner sauce and 30 minutes for a thicker caramel texture.
It will seem pretty thin when you transfer it into a container, but after it chills in the refrigerator it will thicken up even more.
Step 3: Cool Caramel Sauce
When the sauce is done, remove the pan from the heat and let cool for 5 minutes.
Then pour the caramel sauce into a glass container and let cool to room temperature. Cover and store in the refrigerator.
Expert Tips
- For a thicker consistency, I suggest simmering for 30-40 minutes. This will create a thick and stretchy caramel once chilled.
- Use a whisk to stir the caramel every few minutes while it's simmering to prevent it from sticking and burning.
- You'll know the caramel sauce is ready when it's a beautiful golden brown color. If you simmer longer for a thicker caramel, it will be a dark brown color.
- Make sure you use a can of coconut milk, not regular coconut milk in a carton or it will be too thin.
- Use a silicone spatula to scrape out any excess caramel sauce from the saucepan. This will make cleanup easier, and you won't waste any of your liquid gold!
Serving Suggestions
You just made this delicious homemade caramel sauce, now what should you do with it?! Here are a few of my favorite recipes to enjoy with this fun treat!
- Ice Cream - It would be amazing on my Dairy Free Vanilla Ice Cream or Pumpkin Nice Cream!
- Apple Crisp
- Pumpkin Spice Coffee
- Apple Slices
- Coffee Cake - It's the perfect topping for my Almond Flour Coffee Cake!
- Pumpkin Cookies - Try my Almond Flour Pumpkin Cookies!
- Pumpkin Pie Bars
How to store leftovers
Store your homemade caramel sauce in an airtight container in the refrigerator for 7-14 days. I suggest using a small glass mason jar that comes with a lid.
More Recipes You'll Love!
After you make this Dairy Free Caramel Sauce, make sure to leave a comment & rate the recipe below!
Recipe Card
Dairy Free Caramel Sauce Recipe
Equipment
- 1 Sauce Pan
Ingredients
- 13.5 Ounces Full Fat Coconut Milk 1 can of full fat coconut milk - I used the brand Native Forest.
- ½ Cup Coconut Sugar
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Salt
Instructions
- Start by adding all of the ingredients into a medium saucepan. Stir well with a whisk and bring the mixture to a boil.
- Once the caramel is boiling, turn to a low temperature to allow the caramel to simmer. Stir every few minutes with the whisk to prevent burning.
- The caramel sauce will thicken up as it simmers. I suggest cooking for 20-25 minutes for a thinner sauce and 30 minutes for a thicker caramel texture. It will seem pretty thin when you transfer it into a container, but after it chills in the refrigerator it will thicken up even more.
- When the sauce is done, remove the pan from the heat and let cool for 5 minutes. Then pour the caramel sauce into a glass container and let cool to room temperature. Cover and store in the refrigerator.
Notes
Expert Tips
- For a thicker consistency, I suggest simmering for 30-40 minutes. This will create a thick and stretchy caramel once chilled.
- Use a whisk to stir the caramel every few minutes while it's simmering to prevent it from sticking and burning.
- You'll know the caramel sauce is ready when it's a beautiful golden brown color. If you simmer longer for a thicker caramel, it will be a dark brown color.
- Make sure you use a can of coconut milk, not regular coconut milk in a carton or it will be too thin.
- Use a silicone spatula to scrape out any excess caramel sauce from the saucepan. This will make cleanup easier, and you won't waste any of your liquid gold!
How to Store Leftovers
Store your homemade caramel sauce in an airtight container in the refrigerator for 7-14 days. I suggest using a small glass mason jar that comes with a lid. ** See full post for more information and step by step photos!Nutrition
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