Vegan Miso Caramel Sauce
Bringing a fantastic depth of flavour and richness, the Asian umami flavour bomb that is miso is the perfect partner for this sweet and silky caramel sauce.
vegan butter or margarine
white miso paste
Add the sugar to a heavy-based pan, over a low heat. If necessary, use a diffuser.
Leave to melt and caramelise - don't stir. This will take around 10-15 minutes.
Once the sugar has melted, stir in the vegan butter until you have a smooth caramel.
Whisk in the cashew milk, and simmer for 1-2 mins, until the caramel sauce has thickened.
Remove the pan from the heat, and whisk in the miso.
Decant into a sterile jar, cap, and leave to cool at room temperature before storing in the 'fridge.
If you use margarine, you'll find that the water separates out, and makes the caramel claggy. It's not an insurmountable problem but it does mean that you'll have to work harder to incorporate it.
Because of the sugar content, this caramel sauce will keep for several months in the 'fridge. Not that it has any chance of being around that long!
Vegan Miso Caramel Sauce https://www.yumsome.com/vegan-miso-caramel-sauce/