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Vegan salted caramel recipe
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A jar of homemade salted caramel sauce makes a gorgeous edible gift and delicious treat for friends and family. The sauce keeps for up to 1 month so can be made ahead, then is ready to be drizzled on ice cream and desserts, mixed into cakes, or just eaten with a spoon! As an added bonus, this vegan salted caramel recipe is dairy-, egg- and gluten-free, so everyone can enjoy it. See method
Ingredients
- 300g light brown muscovado sugar
- 400ml tin full-fat coconut milk
- 40g dairy-free spread
- 2 tsp vanilla extract
- 1 tsp sea salt
Each serving contains
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Energy
280kj
67kcal
3%
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Fat
3g
5%
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Saturates
2g
12%
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Sugars
10g
12%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 10.4g
Protein 0.2g
Fibre 0.1g
Method
- Put the sugar and coconut milk in a saucepan over a low heat and stir until fully combined. Bring to the boil, then simmer vigorously for 15 mins, stirring occasionally, until thickened and slightly reduced.
- Remove from the heat and whisk in the spread, vanilla and salt. Pour into sterilised jars and leave to cool; the sauce will continue to thicken slightly as it cools. It will keep for up to 1 month stored at room temperature; once opened, use within a week.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids for 10 mins, then leave to dry.
See more Vegan recipes