Vegan salted caramel sauce
Utterly decadent and dangerously moreish, this vegan salted caramel sauce ticks all the boxes. Adds a delicious touch to any dessert or pancakes.
- 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.