Caramel Sauce (Vegan)
Sauces
Toppings
Ingredients:
- 300 g (1 1/2 cups) granulated sugar
- 60 ml (1/4 cup) water
- 28 g (2 tbsp) vegan butter
- 240 ml (1 cup) cashew cream, room temperature
- 3 g (1/2 tsp) fine sea salt
- 5 ml (1 tsp) vanilla extract (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Meal Prep Friendly
Nutrition:
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Make the cashew cream ahead of time and let it come to room temperature before you start. Cold cream poured into hot sugar can cause it to seize. The total time above does not include making the cashew cream. Measure everything out first, since the caramel moves fast once the sugar starts to brown.
Salt: The salt balances the sweetness and gives the caramel its classic salted flavor. Start with 1/2 tsp, or use 1 tsp for a stronger salted caramel.
Sugar: Granulated white sugar caramelizes the most reliably. Raw cane sugar works but gives a darker, more molasses-like caramel. Liquid sweeteners and coconut sugar do not caramelize the same way, so they are not a good swap here.
Butter: Use a good-quality vegan butter. Look for a stick-style brand rather than a soft spread, since the spread contains more water.
Flour: No flour is used, so it is naturally gluten-free.
Instructions:
- Make the Cashew Cream: Make 1 cup of cashew cream using the cashew cream recipe, and let it come to room temperature. This replaces the heavy cream.
- Choose the Right Pot: Use a heavy-bottomed saucepan, which conducts heat evenly. Do not use a non-stick pan.
- Add the Sugar and Water: Add 1 1/2 cups sugar and 1/4 cup water to the pot over medium heat. Do not mix at any point. Simply let the sugar get soaked and covered by the water.
- Rinse the Sides: As the sugar cooks, rinse any crystallized sugar off the sides of the pot by brushing it down with a clean, wet pastry brush.
- Cook Until Browning: Cook, still without stirring, until the sugar melts and turns brown. Halfway through it should be a pale brown. If it turns dark, it is burning. Lower the heat to medium-low if it is browning too fast.
- Boil Without Stirring: At the end, let it boil for 1 minute without stirring.
- Add the Vegan Butter: Add 2 tbsp vegan butter and stir until melted. If anything separates, that is fine. The cream will bring it back together.
- Add the Cashew Cream: Make sure the cream is at room temperature. Carefully pour in 1 cup of cashew cream and whisk vigorously until smooth. It will bubble up and release hot steam, so stand back and whisk with care.
- Check the Temperature: Cook until the caramel reaches 220°F (104°C), or let it boil for 1 minute. To test, drop a little into cold water. It should form small balls.
- Add the Salt: Stir in 1/2 tsp salt, and 1 tsp vanilla extract if using.
- Cool and Store: The caramel is very hot, so let it cool before handling. Transfer to an airtight container and store in the fridge for up to 1 month.
Common Mistakes: Mixing or stirring the sugar and water, which can make the sugar crystallize and turn grainy. Leaving crystallized sugar on the sides of the pot instead of rinsing it down with a wet pastry brush. Using a non-stick pan. Use a heavy-bottomed saucepan instead. Letting the sugar go dark, which means it is burning. Adding cold cream to the hot sugar, which can make it seize.
Notes: Simply let the sugar get soaked and covered by the water, then leave it alone until the butter goes in. If the caramel separates after you add the vegan butter, don't worry. The cashew cream will bring it back together. Hot sugar can cause serious burns, and the cream will bubble up and release hot steam, so stand back and keep children away from the stove.
Storage: Keep in an airtight container in the fridge for up to 1 month. It will thicken as it cools, so warm it gently before using, or stir in a splash of warm water.
Ways to Use It: Drizzle over ice cream, pancakes, or apple slices. Swirl into oatmeal or coffee, or use it on cakes, brownies, and popcorn.
Swaps: Coconut cream or oat cream can replace the cashew cream. For a nut-free version, use full-fat canned coconut cream.
Sugar is the base of the caramel. Cooking it until it browns gives the deep, toasty flavor. Vegan butter adds richness and a silky texture. Cashew cream replaces the heavy cream, adding a creamy body without dairy. Salt balances the sweetness and sharpens the flavor. Vanilla rounds everything out with a warm, bakery-style aroma.
Caramel Sauce (Vegan)
Ingredients:
- 300 g (1 1/2 cups) granulated sugar
- 60 ml (1/4 cup) water
- 28 g (2 tbsp) vegan butter
- 240 ml (1 cup) cashew cream, room temperature
- 3 g (1/2 tsp) fine sea salt
- 5 ml (1 tsp) vanilla extract (optional)
Equipments:
Features:
Why These Ingredients:
Sugar is the base of the caramel. Cooking it until it browns gives the deep, toasty flavor. Vegan butter adds richness and a silky texture. Cashew cream replaces the heavy cream, adding a creamy body without dairy. Salt balances the sweetness and sharpens the flavor. Vanilla rounds everything out with a warm, bakery-style aroma.
Prep:
Make the cashew cream ahead of time and let it come to room temperature before you start. Cold cream poured into hot sugar can cause it to seize. The total time above does not include making the cashew cream. Measure everything out first, since the caramel moves fast once the sugar starts to brown.
Instructions:
- Make the Cashew Cream: Make 1 cup of cashew cream using the cashew cream recipe, and let it come to room temperature. This replaces the heavy cream.
- Choose the Right Pot: Use a heavy-bottomed saucepan, which conducts heat evenly. Do not use a non-stick pan.
- Add the Sugar and Water: Add 1 1/2 cups sugar and 1/4 cup water to the pot over medium heat. Do not mix at any point. Simply let the sugar get soaked and covered by the water.
- Rinse the Sides: As the sugar cooks, rinse any crystallized sugar off the sides of the pot by brushing it down with a clean, wet pastry brush.
- Cook Until Browning: Cook, still without stirring, until the sugar melts and turns brown. Halfway through it should be a pale brown. If it turns dark, it is burning. Lower the heat to medium-low if it is browning too fast.
- Boil Without Stirring: At the end, let it boil for 1 minute without stirring.
- Add the Vegan Butter: Add 2 tbsp vegan butter and stir until melted. If anything separates, that is fine. The cream will bring it back together.
- Add the Cashew Cream: Make sure the cream is at room temperature. Carefully pour in 1 cup of cashew cream and whisk vigorously until smooth. It will bubble up and release hot steam, so stand back and whisk with care.
- Check the Temperature: Cook until the caramel reaches 220°F (104°C), or let it boil for 1 minute. To test, drop a little into cold water. It should form small balls.
- Add the Salt: Stir in 1/2 tsp salt, and 1 tsp vanilla extract if using.
- Cool and Store: The caramel is very hot, so let it cool before handling. Transfer to an airtight container and store in the fridge for up to 1 month.
