5-Ingredient Vegan Caramel Sauce

Name: 5-Ingredient Vegan Caramel Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16 (2-Tbsp servings)
Ingredients: 1 Tbsp arrowroot starch or cornstarch; 2 whole dates; 1 1/4 cup coconut cream or full-fat coconut milk, DIVIDED; 3/4 cup coconut sugar; 1/4 tsp sea salt; 1/2 tsp pure vanilla extract

User Reviews

4.8

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
16 (2-Tbsp servings)
Calories
82 kcal
Course
Dessert
Cuisine
Vegan

5-Ingredient Vegan Caramel Sauce

Valerie Marks

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An easy, 5-ingredient vegan caramel sauce that requires just 15 minutes to make. A delicious, creamy, naturally sweetened sauce perfect for any dessert!

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Ingredients

Servings

1 Tbsp arrowroot starch or cornstarch
2 whole dates (pitted // finely chopped)
1 1/4 cup coconut cream or full-fat coconut milk, DIVIDED
3/4 cup coconut sugar
1/4 tsp sea salt
1/2 tsp pure vanilla extract (optional)

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Instructions

To a small blender or food processor (I used the smallest container of a Magic Bullet), add the arrowroot starch, dates, and 3/4 cup (180 ml // as recipe is written // adjust if altering batch size // it will be about 2/3 the total amount) coconut cream or milk. Blend on high until creamy and smooth. If it has trouble blending, add more coconut milk or cream. If you don't have a blender small enough, simply whisk coconut cream and arrowroot starch together, and finely chop/smash your dates and add them in.
To a small saucepan, add coconut sugar. Then pour the coconut milk mixture on top. Heat over medium heat and whisk or stir as it comes to a low simmer. As soon as the caramel is glossy and deep golden brown, it's ready. It shouldn't boil and only needs to cook for 2-4 minutes total.
Remove saucepan from heat and add remaining 1/2 cup (120 ml // as recipe is written // adjust if altering batch size) coconut milk or cream as well as salt and (optional) vanilla. Stir to combine.
Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or coconut cream for a lighter color and more coconut flavor.
Let cool slightly. Then transfer to clean glass jar and let cool completely before covering (see photo). Store in refrigerator for 1-2 weeks. Reheat in microwave or place jar in a saucepan with 2-3 inches simmering water until warmed through. However, sauce is also pourable and delicious directly from the refrigerator!
Note: If for some reason your caramel sauce isn't smooth and creamy and has little date pieces, once it's cooled completely, you can add it to a high-speed blender and blend on high until creamy and smooth. I didn't find this necessary, but it will depend on the equipment you use.

Notes

*Nutrition information is a rough estimate.*Recipe adapted from my Vegan Caramel Sauce from our Cookbook!*Recipe makes ~1 3/4 cups caramel sauce.

Nutrition Information

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Serving 1two-tablespoon serving Calories 82 (4%) Carbohydrates 11.2g (4%) Protein 0.5g (1%) Fat 4.5g (7%) Saturated Fat 4g (20%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 34mg (1%) Fiber 0.5g (2%) Sugar 10.3g (21%)

Nutrition Facts

Serving: 16(2-Tbsp servings)

Amount Per Serving

Calories 82 kcal

% Daily Value*

Serving	1two-tablespoon serving
Calories	82	4%
Carbohydrates	11.2g	4%
Protein	0.5g	1%
Fat	4.5g	7%
Saturated Fat	4g	20%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	34mg	1%
Fiber	0.5g	2%
Sugar	10.3g	21%