Dairy Free Caramel Sauce
Quick and easy. Crowd-pleasing dairy free caramel sauce suitable for drizzling on ice cream and desserts.
Equipment
- Heavy-based saucepan
- Heatproof spoon or whisk
- Sieve (optional)
Ingredients
- 100 g light brown sugar*
- 150 g white sugar (caster sugar or granulated sugar)
- 60 ml water
- 130 ml plant-based double cream**
- 50 g plant-based butter**
- Optional pinch sea salt
Instructions
- Add the sugar and water to a heavy-based pan. Dissolve over low heat. Do not stir.
- After the sugar is dissolved, increase the heat and allow it to bubble gently for between 5 - 8 minutes until it turns brown and you can smell the caramel.
- Remove from the heat and carefully stir in the plant-based butter and cream.
- Optional - add a pinch of your favourite sea salt for salted caramel sauce but be mindful of any salt in your plant-based butter alternative.
- Allow the mixture to cool.
- Once cool, store in an airtight container in the fridge, where it will keep for a few days.
- You shouldn't have sugar crystals in your sauce, but if you are concerned about this then you can sieve the sauce once cool.
Notes
* You can use all white sugar for a lighter colour and taste.
**I used Elmlea plant-based cream and Pure slightly salted vegan alternative to butter (in a block) to give a light buttery flavour.
***This website is focused on dairy free but at the time of writing, all the ingredients I used were labelled as suitable for vegans.
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.