Simple 4-Ingredient Vegan Salted Caramel Sauce
My simple, 4-ingredient vegan salted caramel sauce is the perfect accompaniment to ice cream, puddings, sundaes, cakes, cookies, and crumbles.
Calories: 22kcal
Ingredients
- 200 g white sugar
- 100 g vegan butter or margarine
- 120 ml full-fat coconut milk (full-fat)
- ½ teaspoon sea salt
Equipment
Instructions
- Melt the sugar in a heavy-bottomed saucepan over a low heat, stirring all the time – it should take around 15 minutes. Don't let it burn!
- Once the sugar has melted, add the vegan butter/margarine, and stir well until it too has melted.
- Slowly pour in the coconut milk, whisking all the time. Continue to whisk until the butter/marg and milk have completely incorporated.
- Let the sauce boil for a minute or so, until it has thickened.
- Remove from the heat, and stir in the sea salt.
- Pour into a sterilised jar or bottle, seal, let cool, then store in the ‘fridge.
- The caramel sauce will keep for up to a month. Unless you nom it all first!
Nutrition
Serving: 1teaspoon | Calories: 22kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 15mg | Sugar: 2g