Looking for an easy way to indulge your sweet tooth without the dairy? This vegan caramel sauce recipe brings the smooth, creamy caramel flavor that you love using just two simple ingredients.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
If you’re an alpha gal who avoids dairy or steers clear of sugar processed with bone char, you may be missing caramel in your life. Sure, you can make your own dairy-free caramel sauce from scratch with coconut milk, vegan butter, and brown sugar, but this recipe is a delicious shortcut. In mere minutes, you can be dipping your spoon into this alpha-gal friendly sauce!
In This Article
About the Ingredients in This Vegan Caramel Sauce
Let’s start with the ingredients. This recipe couldn’t be easier, but your ingredients can make all the difference. Here’s what you need for your vegan caramel sauce:
- Coconut Milk: For a creamy, luscious caramel sauce, go for full-fat coconut milk — the kind in a can, not the watery carton stuff. Yes it adds a subtle coconut flavor, but in the best way possible.
- Cocomels: These coconut-based caramel candies are the ultimate shortcut. Whether you’re a fan of the original or sea salt flavor, Cocomels will deliver that signature caramel taste without dairy.
- Salt: If you use original Cocomels, I recommend adding a pinch of sea salt to the mix as it melts. If you’re using the sea salt version, go easy on any added salt in the recipe to keep the sweet and salty flavors balanced.
How to Make Dairy Free Caramel Sauce
Making this dairy free caramel sauce couldn’t be easier — it only takes 10 minutes and just three ingredients. Here’s how it’s done:
- Warm the Coconut Milk: Start by warming the coconut milk in a small saucepan over medium heat. Just let it come to a gentle simmer.
- Add the Cocomels: Once the cream is warm, toss in the unwrapped Cocomels, stirring constantly so they melt evenly into the coconut cream. You’ll want to keep stirring until the caramels are fully incorporated and the sauce looks smooth.
- Add Salt to Taste: If you’re using the original Cocomels, add a pinch of salt while everything is melting. Taste it to make sure it’s just how you like it.
And that’s it — your vegan caramel sauce is ready to drizzle, dip, and devour!
How to Enjoy Your Vegan Caramel Sauce
This sauce is as versatile as it is delicious. There are so many ways to enjoy it, and here are a few of my favorites to get you started:
- Fruit Dip: This option delivers all the joy of a caramel apple without the sticky, full-apple commitment. Just slice up a crisp, tart apple (Granny Smith is a winner) and dip away! It also tastes great with bananas.
- Muffin or Cupcake Filling: Cut a little divot in your favorite muffin or cupcake, fill it with caramel sauce, and voila — an instant upgrade!
- Stir into Coffee: Add a spoonful to your coffee or tea for a little extra indulgence.
- As a Topping: This sauce is delicious drizzled over just about any of your breakfast or dessert favorites. Swirl it over pancakes, oatmeal, dairy-free ice cream, or even a warm bowl of apple crisp.
How to Store Leftover Caramel Sauce
Made more vegan sauce than you can handle in one sitting? No problem! This recipe stores beautifully:
- Fridge: Keep it in an airtight container (a small mason jar is perfect) in the fridge for up to a week. Just know it’ll thicken up in there — give it a quick stir or a 30-second microwave reheat to bring it back to its smooth, pourable self.
- Freezer: You can also freeze any leftovers. Thaw in the fridge overnight, then warm it in the microwave for 30 seconds and stir until smooth.
Easy Dairy Free Caramel Sauce
Ingredients
- ¼ cup coconut milk (this should be the full-fat kind in a can)
- One 3.5-oz package Cocomels Organic Coconut Milk Caramels about 16 candies
- Salt to taste
Instructions
- In a small saucepan, warm the coconut milk over medium heat.
- While the milk is heating, unwrap the Cocomels and set aside.
- Turn the heat to medium-low and add the caramels to the milk along with a pinch of salt. If you use the sea salt Cocomels, you may not need to add any additional salt.
- Stir the mixture constantly until the Cocomels are fully melted into the milk, transforming the thick white coconut milk into a smooth caramel sauce.
