Utterly decadent and dangerously moreish, this vegan salted caramel sauce ticks all the boxes. Adds a delicious touch to any dessert or pancakes.
Do you love the taste of salted caramel? It’s long been one of my favourite flavours. I don’t have a hugely sweet tooth so the saltiness of it works perfectly for me. Mind you, don’t go thinking this isn’t a sweet recipe – it is extremely sweet!
What is salted caramel?
Salted caramel is a traditional caramel sauce – made traditionally with butter, sugar and cream (although not in my vegan version – see below to find out what I used). Salt is added to the caramel and it tastes absolutely delicious!
It’s often used as a flavour in sweet treats such as salted caramel ice cream or cupcakes.
Salted caramel is extremely moreish. And that’s not just because it tastes fantastic. Apparently because it is sweet, salty and fatty all at once it releases chemicals in the brain that cause a “hedonic escalation” – meaning that we just can’t stop eating it! So now you know why you just can’t put that spoon down.
I love this salted caramel sauce drizzled over pancakes or waffles. I’ve also used it as a drizzle on top of a vegan spiced apple cake (recipe coming soon), which worked perfectly.
If you want a thicker sauce, to use as a spread perhaps, then you will need to cook this for a longer time. It thickens as it cools and is refrigerated too.
How to make vegan salted caramel sauce
A traditional caramel sauce is made by melting sugar and then adding butter and cream. When I was researching vegan salted caramel recipes I found that there was a lot of variety in how the vegan caramel sauce was made – some used coconut milk, others used nut butter and other still used soya milk. I decided that I’d use oat cream instead. My favourite is the one made by Oatly*.
I then used dairy free spread in place of butter to make my vegan salted caramel sauce. If you wanted to make this a little healthier you could use coconut sugar and to make a lighter caramel use a light brown sugar rather than muscovado.
Vegan salted caramel sauce
- 175 g light muscovado sugar
- 200 ml oat cream
- 75 g dairy free spread
- 1 tsp sea salt
- 1 tsp vanilla extract
Place all ingredients together in a saucepan over a low heat and stir until the sugar has dissolved.
Bring to the boil and let it bubble away for for 2-3 minutes, stirring constantly
Reduce to a low heat and simmer for 10-15 minutes, stirring often. The sauce should start to thicken slightly. If you want a really thick sauce simmer for longer.
If you like this you might like some of my other vegan sweet treats:
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