Vegan Salted Caramel

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Who doesn’t love a good drizzle of salted caramel? It’s sweet, it’s salty, it’s pure heaven in sauce form. But if you’re skipping dairy, don’t worry! You can still enjoy all that caramel goodness with this super easy vegan salted caramel.

Made with just four simple ingredients this recipe is creamy, rich, and perfect for pouring over everything from ice cream to pancakes (or just eating straight from the spoon – I’m not judging). Plus, it’s quick to whip up, so you’ll be enjoying that dreamy caramel flavour in no time.

I usually use this vegan salted caramel for my salted caramel cupcakes. I just make a vanilla cupcake but switch out the vanilla extract for salted caramel flavouring. Then once cooled I scoop out a hole int the cupcake and fill it with this salted caramel sauce. Next I top with a swirl of icing and an extra drizzle of salted caramel for good measure!

I have also used this vegan salted caramel as a drip on a drip cake. I just heat the caramel for a little longer so that it thickens up a bit and it is the perfect consistency to drip over the sides of a cake. It also makes a great filling for use between layers of cake and buttercream!

The main ingredients of this recipe are soft brown sugar and tinned coconut milk. It is important that you use full fat coconut milk from a tin. Low fat coconut milk or the type you get in cartons for drinks will not work. The coconut milk is a substitute for cream so you need the fat for it to work.

Once cooked the caramel will thicken as it cools so don’t worry if it looks to think when you take it off the heat. If you over cook it it can become too thick to drizzle and have a goopy texture.

Vegan Salted Caramel

Difficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Vegan salted caramel perfect for drizzling, filling or dipping.

Ingredients

• 400ml Coconut Milk (from a tin)

• 150g Light Brown Sugar

• 1 tsp Vanilla Extract

• Pinch of Salt

Directions

• Put the vanilla, coconut milk and sugar into a pan and heat slowly on the hob. Keep mixing occasionally.
• When the caramel is bubbling and has thickened slightly take the pan off the heat.
• Add in your pinch of salt and mix well. Allow to cool before using to fill or decorate cakes and bakes