Golden Caramel Sauce

This vegan recipe for Golden Caramel Sauce adds another dimension to your cheesecakes, ice creams, brownies or pretty much any other vegan desert. Caramel is one of those rare taste miracles that’s in the same realm as chocolate sauce and maple syrup. The lactone flavor compounds in the coconut cream add rich liquid gold, yumminess.

– makes about 1 cup vegan caramel sauce

Try this delectable vegan caramel sauce on anything! Photo © Mattie

400 ml coconut milk
1 tsp vanilla extract
1 cup granulated white sugar
¼ teaspoon salt


Place one 400 ml can of full fat coconut milk in the refrigerator for a minimum of 4 hours. Carefully remove the can from the refrigerator and scrape top ½ cup of coconut cream off the top. Reserve the rest of the thinner coconut milk for future baking projects or oat porridge.

In a medium, heavy duty saucepan, add the sugar, vanilla extract and salt. Place over high heat while stirring constantly with a wooden spoon.

When the mixture gets clumpy reduce the heat to low and continue to stir constantly until all the sugar clumps have melted and the mixture is smooth. Keep stirring for about 10 minutes or until the mixture has reached 170° C. Slowly and carefully pour the coconut cream into the sugar mixture in roughly 2 Tablespoon increments, stirring to combine. It’s important to stir with extreme caution; dunk your saucepan in ice water immediately this happens. The mixture will bubble vigorously and some of the caramel may start to solidify. It’s important to stir the mixture so caramel solidification is kept to a minimum.

When all the coconut cream has been mixed in, turn the heat up to high and allow the mixture to boil while stirring slowly. This ensures that all solids have been melted into the mixture and there are no more chunks. Slowly transfer the mixture to a heat proof container placed on a wooden cutting board to insulate your work surface. Cover and store in the refrigerator for about 2 hours until cool.

To reheat, warm it up and give it a quick stir. Store in a covered container in the refrigerator for up to one month.

Do you want to turn up the flavor level to intoxicating? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy. Enjoy!

Thank you to Mattie from ‘Vegan Baking’
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