Vegan Toffee Sauce
- 45g Vegan butter
- 100g Light Brown Sugar
- 25g Soya Milk
- 1/2 tsp Vanilla Extract
This vegan toffee sauce is perfect to drizzle on ice cream, pancakes and desserts and is a great dip for sweet things like apple slices. It uses only four ingredients, one pan and is really easy to make. It’s just a case of heating it all together!
I used this vegan toffee sauce as a dip for my cinnamon twists. The recipe is coming soon so keep an eye out for that if you like pastry and cinnamon!
The sauce keeps in a sealed container such as a jar in the fridge fojr a few days and you can carefully heat it up in the microwave in ten second bursts. It’s important to let the sauce cool slightly before serving because it thickens as it cools and it can also be very, very hot as it is hot sugar.
I think this sauce would be great with my easy apple tart.
You will need sugar, vegan butter, non dairy milk (I used soya milk) and vanilla extract. See the recipe below for quantities. Place all the ingredients in a pan and heat on a medium heat so that the sugar dissolves and the butter is fully melted and incorporated. Keep over the hear until it thickens slightly (it will thicken a lot more as it cools so don’t let it get too thick) and take it off the heat to cool. As always be very careful as the sugar will get very hot.
Place all the ingredients in a pan and heat over a medium heat until the sugar has dissolved and the butter has melted.
Let it simmer for a few minutes until you can see it thickening up a bit. Don’t let it get too thick as it continues to thicken as it cools. Allow to cool before serving.