Vegan Caramel

This dreamy vegan caramel recipe is a rich and velvety sauce perfect for all your dessert needs! Made with simple, plant-based ingredients, it's incredibly easy to make and has the perfect balance of sweet and salty elements. Serve it with pancakes, waffles, ice cream, and more!

Why you'll love this recipe

• Easy to make: In just a few simple steps, you can achieve a rich, smooth, and creamy homemade caramel sauce.
• Vegan-friendly: This recipe is suitable for a wide audience since it’s both dairy-free and gluten-free.
• Versatile: Use vegan caramel for ice cream, cake, pancakes, cookies, frappes, and any other treat you can think of!
• Customizable: Adjust the saltiness, use different plant milk, or add in other flavor enhancers like cinnamon, chocolate, and pumpkin spice.

What is vegan caramel?

Vegan salted caramel is a plant-based alternative to traditional caramel sauce, only this time without dairy! Caramel can be traced back to ancient times, but adding a touch of salt is a more modern take that really balances the sweetness of the sauce.

Once reduced, it has a deep amber color, a velvety texture, and a rich flavor that everyone will love! All you have to do is melt the sugar and combine it with vegan butter, oat milk, vanilla, and salt.

You can serve vegan salted caramel with so many different recipes, but some of my favorites include waffles, pancakes, ice cream, and cheesecake.

Why isn’t caramel vegan?

Traditional caramel is made with heavy cream, butter, granulated sugar, and vanilla. Since some of those ingredients are only suitable for vegetarians, I decided to create a vegan caramel recipe instead.

By using oat milk and vegan butter, you can achieve almost the same flavor without compromising the texture. I promise once you try this version, you won’t miss dairy-based recipes one bit!

Ingredients & Substitutions

• Sugar: Provides a delicate sweetness and caramelization. You can substitute it with an equal amount of coconut sugar for a slightly more pronounced flavor.
• Oat milk: Creates a creamy vegan salted caramel sauce. If you’d prefer another option, try cashew, soy, or almond milk.
• Vegan butter: Gives the sauce a rich, buttery flavor and silky consistency. Replace vegan butter with coconut oil if you don’t have any on hand.
• Vanilla extract: Enhances the caramel's flavor, adding a sweet and creamy element. You can also try vanilla bean paste or a different extract like almond or maple.
• Salt: Balances the sweetness, creating the perfect salted caramel taste. I recommend using sea salt or kosher salt for the best results.

How to make vegan salted caramel

• Step 1: Start by adding the sugar to a small saucepan over medium heat. Cook it until the sugar dissolves and turns a deep amber color.

• Step 2: At this point, turn the heat down to low and add the vegan butter. Continuously whisk the mixture to prevent any sugar clumps. The caramel will bubble up as you add the butter, but just keep whisking it until the butter is fully melted.

• Step 3: Slowly whisk in the oat milk until it is completely incorporated, then immediately remove the saucepan from the heat. Whisk in the vanilla extract and salt, mixing well.

• Step 4: Set the sauce aside and let it cool for about 15 minutes. Once cooled, transfer your vegan salted caramel to an airtight glass jar. It will continue thickening as it cools down completely.

What to serve with vegan caramel

You can enjoy vegan caramel in all the same ways you’d normally serve regular caramel. Here are some of my favorite ideas:

• On top of protein pancakes or waffles
• Drizzled over vanilla bean ice cream
• Mixed into flaxseed pudding
• To sweeten oatmeal or yogurt
• As a dip for apple slices or other fruit
• Paired with oat milk whipped cream

Storage & Reheating

To keep your vegan salted caramel sauce fresh, follow these storage and reheating tips:

• Fridge: Store the caramel in an airtight container in the fridge for up to 2 weeks. Leaving it at room temperature for an hour before using will also help loosen the consistency.
• Freezer: If you can’t get to your vegan caramel recipe quickly enough, it will keep in the freezer for up to 5-6 months in a freezer-safe container.
• Reheating: Warm the caramel in a saucepan over low heat. Alternatively, microwave it in 30-second intervals, stirring frequently, until you’ve reached your desired consistency.
• Prep ahead: Since this recipe lasts so long in the fridge, it can be made ahead of time and stored in the refrigerator until you’re ready to use it.

Variations

• Coffee: Stir in a teaspoon of instant coffee or espresso powder for a coffee-infused salted vegan caramel. 
• Chocolate: Add 2 tablespoons of cocoa powder or vegan chocolate chips during the butter melting stage.
• Spicy: Add a pinch of cayenne or chili powder for a spicy kick.
• Coconut: Use coconut milk instead of oat milk for an ultra-rich and creamy flavor.
• Maple-infused: Swap the sugar for maple syrup and reduce the amount of oat milk.
• Rum: Once it’s off the heat, stir in a tablespoon of dark rum for a unique twist.

Top tips

• Don’t burn it: Keep an eye on the sugar as it cooks to avoid burning. If it does, you’ll have to make it over again to prevent a bitter flavor.
• Whisk the caramel: Continuously whisk the mixture to ensure a smooth and lump-free sauce.
• Adjust the salt: Adjust the salt level to suit your personal taste. You can even omit it!
• Be cautious: When you add the butter and milk, the caramel may bubble up, so be extra careful to avoid any burns.
• Let it cool: Allow the caramel to cool slightly before using it since it tends to thicken more as it sits.

FAQ

More flavor enhancers

If you enjoyed this vegan caramel recipe, be sure to check out some more of my favorite flavor enhancers like these:

• Brown Sugar Syrup: A rich, complex sauce made with only two ingredients.
• Lavender Simple Syrup: Simple syrup infused with ​​floral and herbal flavors.
• Cardamom Syrup: A unique flavor that will enhance all your favorite dishes from coffee to ice cream.
• Lemongrass Paste: Sweet, sour, spicy, and salty soup base or stew enhancer.