I have posted my recipe for simple classic homemade caramel sauce, but for those wanting to go a little lighter on the desserts, or even just dairy-free, this post contains my favorite recipe for an easy vegan caramel sauce, including a sugar-free caramel sauce option! If you want to make a more traditional vegan caramel sauce, you can follow this caramel method, using coconut cream or coconut condensed milk. However, for a healthier option, then keep reading! Salted caramel (and caramel in general) is definitely too good to give up. Whether you’re dairy-free or trying to reduce your sugar intake, there is no reason why you shouldn’t be able to eat something silky and rich and caramel-esque, but without all of the ‘forbidden ingredients’. While these healthy caramel sauce alternatives don’t taste exactly like their dairy counterpart, they are healthier and just as addictive! Plus, all you need is just a few simple ingredients and literally just minutes of your time. Not to mention that the healthier ingredients (like the dates) come along with health benefits too!
The Ingredients
The ‘sugar’ – for the sugar-free caramel sauce, you’ll need Medjool dates (or Date Paste). For the other option, maple syrup. Brown rice syrup will also work but will obviously affect the flavor. Nut Butter – unsweetened, natural peanut butter, almond butter, and cashew butter work particularly well. You can also make a nut-free version with tahini or seed butter. Be aware that certain nut/seed butter options have strong flavors, so they will overpower the caramel. Coconut Oil – I use homemade virgin coconut oil. Vanilla extract – use a high-quality (or homemade) vanilla extract for superior flavor. Salt – Add a pinch of salt for normal caramel or more for vegan salted caramel sauce. I like to use coarse sea salt, Maldon salt flakes, or fleur de sel.
How To Make Vegan Caramel Sauce
Method 1: Sugar-Free Caramel Sauce (with dates)
For this date caramel sauce, you’ll need a blender. If your dates are nice and soft, you don’t need to pre-soak them, though I find it easier to blend soaked dates in general. To soak the dates, leave them in hot/boiling water for 30 minutes. Then add all of the ingredients (dates, nut butter, maple syrup, coconut oil, vanilla extract, and salt) to the blender and blend into a smooth consistency. If you find the date caramel sauce too thick, you can either add a little of the date soaking water to thin it or even a little of your favorite dairy-free milk/cream. Be patient as this process can take time. Depending on how powerful your machine is, this date caramel sauce can take a full 10-12 minutes to become smooth and creamy.
Method 2: Refined Sugar-Free Vegan Caramel Sauce
In method two, we’ll be using unrefined maple syrup in place of traditional white sugar. All you need to do is add equal amounts of maple syrup, nut butter, and melted coconut oil, and a drizzle of vanilla extract to a bowl and mix well. Optionally, add a pinch of salt too.
How To Store
Store your homemade caramel sauce in a covered jar in the refrigerator for between 1-2 weeks. You can also freeze the caramel sauce (though dates don’t ever fully freeze – so that version will remain softer). I’m not sure exactly how long it would last in the freezer, though I’d imagine a couple of months at least. The vegan caramel sauces will thicken up as they chill. If you want it thinner, then reheat it lightly in the microwave (15-20 seconds to thin, 40-45 for a heated sauce) or over the stove, stirring frequently. If it’s still too thick, add in an extra splash of dairy-free milk/cream and stir well.
How To Use
This vegan caramel sauce can be used in nearly all the same ways that regular caramel can. This includes:
Spooned over oatmeal or with overnight oats.Drizzled over baked goodies like cupcakes, cakes (like this Fudgy Vegan Gluten-Free Chocolate Cake), and browniesSpooning into your favorite dairy-free yogurt – like this Homemade Dairy-free Coconut Yogurt, Homemade Dairy-Free Almond Yogurt, or Soy Yogurt. Or, for a dairy option, this Natural Yogurt/ Greek Yogurt.Drizzling over sweet smoothie bowls.As a dip for apples, other fruit, and pretzels, etc. Drizzled over pancakes and French toast.Add the healthy caramel sauce as a filling for these Salted Caramel & Raspberry Vegan Magnum Ice Creams. As a drizzle over ice-cream – like this Caramel Ice Cream.Drizzled over mug cakes – like this One-Minute Vegan Chocolate Mug CakeAs a syrup within or drizzled over hot chocolate and within coffee drinks – like this Healthier Homemade Mocha FrappuccinoTo fill these almond thumbprint cookies. Serve alongside this Mixed Berry Crumble (With Streusel Topping)
Recipe Notes
A High-speed food processor works best for creating this recipe, though a powerful blender should also work. Try to avoid soaking the dates or adding water to the recipe if possible, as it will shorten the date caramel sauce’s shelf life. You should only need to do this if the dates are dry or if your machine isn’t very powerful. I’ve found the main issue with making the date caramel sauce is making sure you add enough ingredients to the blender/processor jug. If you don’t add enough, it simply won’t blend properly. For an oil-free version, you can replace the coconut oil with full-fat coconut milk. However, the results won’t be quite as silky.For a smoother caramel, you can strain the mixture. This definitely isn’t necessary, though.
Related Recipes
Healthy Salted Caramel Overnight OatsGingerbread Salted Caramel Ice CreamDIY Homemade Vegan Nutella RecipeEasy Homemade Chocolate SyrupSimple Homemade Strawberry Syrup (3 Ways)
If you try this vegan caramel sauce recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
