Description
This vegan caramel sauce is buttery and decadent! You can use it to top your favorite ice cream or pastries, and it comes together in no time at all.
Ingredients
Units
Scale
- 1 can Native Forest Simple Organic Coconut Cream, Unsweetened, just the solid top cream and not the water
- 3/4 cup Light Brown Sugar, packed
- 1/4 cup Miyoko’s Creamery® European Style Cultured Vegan Unsalted Butter
- 1 tbsp Bob’s Red Mill® Arrowroot or Cornstarch
- 1/4 tsp Sea Salt
Instructions
- Make the caramel sauce: In a small pot, add the coconut cream, sugar, butter and arrowroot. Over medium-high heat, stir constantly until well incorporated. Once the mixture becomes foamy, lower heat to a simmer and stir frequently for about 5 minutes.
- Add the salt: Once it comes together, if you want it salted, stir in the salt.
- Let it cool: Remove from heat. Use immediately or let it cool completely before putting it in the fridge.
- Category: Dessert
- Method: Stir
- Cuisine: American
Keywords: Caramel, Caramel Sauce, Dessert, Dairy-Free, Dairy-Free Recipes, Dessert Topping, Easy Dessert Recipes, Gluten-Free Recipes, Salted Caramel, Toppings, Vegan
