Dairy-Free Salted Caramel Sauce (Vegan)

This dairy-free caramel sauce is so easy to make and uses just four simple ingredients (not including the salt).

It’s naturally sweetened and has only a handful of easy to pronounce ingredients, which already means it’s much healthier than any store-bought caramel sauce you’d buy.

A caramel sauce that doesn’t disappoint

This caramel sauce is velvety, not overly sweet, slightly salty, and the kind of sauce that you’ll want to pour on everything.

If you once thought that you’d never enjoy caramel sauce again because you’re dairy-free, well, I’m here to be the bearer of good news.

Caramel sauce is great at any time of the year, but it’s especially popular in the fall. And while it’s great with just about anything, one of my favorite ways to enjoy it is drizzled on warm baked apples.

What makes this sauce dairy-free?

Traditional caramel is made using heavy cream, butter, and sugar. Although it sounds like it would be hard to replicate a dairy-free version, it’s actually quite easy.

The base of this dairy-free caramel sauce is made with coconut milk, maple syrup, and coconut oil. I know it sounds like a lot of coconut, and no doubt you’re thinking, “Won’t it taste like coconut?”

But the answer is no, just pure caramel goodness.

Salted caramel sauce ingredients

Coconut milk – make sure it’s the full-fat variety and from a can, the boxed coconut milk won’t work here

Maple syrup – for its flavor notes of caramel and vanilla and to lend natural sweetness

Coconut oil – adds a buttery, neutral flavor (make sure to use refined to avoid it having a coconut flavor)

Vanilla extract – to add dimension and give it a sweeter, more rounded flavor

Sea salt – helps cut the sweetness and rounds out the flavor

How to make dairy-free caramel sauce

1. Add the coconut milk (if it’s hardened, the cream and water will separate, so make sure to scrape it all out), maple syrup, and coconut oil to a saucepan.
2. Bring to a boil. As the pot heats up, the coconut cream and oil will start to melt (if they aren’t liquid already). Whisk everything together until combined.
3. Once the mixture reaches a boil, reduce the heat to a gentle simmer (stirring occasionally) until your sauce has reduced.
4. Remove from the heat and stir in the vanilla and sea salt.

Dairy-free substitutions

COCONUT MILK SUBSTITUTIONS

To replicate the heavy cream in traditional caramel, you want to use a dairy-free substitute that has a similar amount of fat. This helps to keep the caramel creamy and rich, which is why full-fat coconut milk works so well.

Oatly has full-fat oat milk available in some stores, so you could give that a try if you don’t want to do coconut milk. I haven’t personally tried it, but it may work.

Almond milk has a watery consistency, therefore isn’t a good fit for dairy-free caramel sauce.

SWEETENER SUBSTITUTIONS

Instead of the maple syrup, you can use coconut sugar (which has a nice caramel flavor), brown sugar, or a mix of maple syrup and coconut sugar or brown sugar.

COCONUT OIL SUBSTITUTIONS

The refined coconut oil gives it a buttery flavor without imparting any coconut flavor. However, you could also substitute vegan butter. My favorite dairy-free butter is Miyoko’s, but any dairy-free butter will work.

Dairy-free caramel sauce tips

• To add depth of flavor, I highly recommend adding both the vanilla extract and sea salt. Otherwise, this dairy-free caramel sauce will taste very one dimensional. You want layers of flavor to hit you in the face, er..tastebuds all at once.
• Don’t over stir the caramel sauce. Let it work its magic.
• Depending on the type of sweetener you use, keep a close eye on it near the end of the cooking time so it doesn’t burn.
• You’ll know it’s done when the sauce has coated the back of a spoon.
• Even if it doesn’t look super thick once you remove it from the stove, know that the caramel sauce will slightly thicken in the fridge.
• Because this recipe doesn’t have a lot of natural sugar, the caramel is much lighter in color (when using the maple syrup) than if you were to use more sweetener.

What can you use this dairy-free caramel sauce with?

• Simple Baked Apples
• Add to 3 Ingredients Snickers Candy Bites
• Use as a dip for raw apples
• Drizzle it on dairy-free vanilla ice cream
• Eat it straight from the jar (that’s what I’ve been doing)
• Dream up all the things you can make with it… dairy-free caramel corn, caramel apple cider, or caramel apple crisp (recipes coming soon).

Dairy-Free Salted Caramel Sauce (Vegan)

Author Lindsey Jenkins

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

A healthier salted caramel sauce that is naturally sweetened, and made with coconut milk making it completely dairy-free. This creamy, salty sweet sauce will become a new favorite dessert!

Print Recipe

Ingredients

  

• 13.5 oz coconut milk, full-fat
• ½ cup maple syrup
• 2 tbsp refined coconut oil
• 1 tsp vanilla extract
• ¼-½ tsp sea salt, to taste

Instructions

 

• Add the coconut milk, maple syrup, and coconut oil to a saucepan and bring to a boil. As the pot heats up, the coconut milk and oil will start to melt (if they were solid). Whisk everything together until combined.
• Once boiling, quickly turn down the heat to a gentle simmer (medium-low), stirring occasionally until your sauce has reduced by about half.
• Remove from the heat and stir in the vanilla and sea salt.
• Serve warm or store in a sealed jar in the refrigerator until ready to use.

Notes

• After removing the caramel sauce from the heat, it’s okay if it doesn’t look super thick, it’ll slightly thicken as it cools.
• If not using the sauce right away, let cool for about 10-15 minutes before putting in the refrigerator.
• This recipe makes about 1 cup of dairy-free salted caramel sauce and lasts for about 2 weeks in the refrigerator.