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vegan caramel recipe
- Total Time: 60 minutes
- Yield: 2 cups (approx. 32 servings) 1x
- Diet: Vegan, Dairy-Free, Plant-Based
Description
This incredibly simple and versatile vegan caramel recipe yields a luscious, pourable dairy-free treat perfect for satisfying sweet cravings or enhancing plant-based desserts with its sweet, buttery, and aromatic flavor.
Ingredients
- 13.5 fl oz (400 ml) full-fat coconut milk (canned, unsweetened)
- 1 cup (200 g) granulated sugar
- 0.25 cup (50 g) light brown sugar (packed)
- 0.25 cup (60 g) unsalted vegan butter
- 1 tsp (5 ml) alcohol-free vanilla extract
- 0.5 tsp (2.5 ml) flaky sea salt, plus more for garnish
- 8 green cardamom pods, lightly crushed
- 0.5 cup (50 g) shelled unsalted pistachios
Instructions
- Infuse Coconut Milk: In a medium saucepan, combine 13.5 fl oz (400 ml) full-fat coconut milk and 8 lightly crushed green cardamom pods. Bring to a gentle simmer over medium heat, then reduce to low and infuse for 10 minutes. Strain through a fine-mesh sieve into a heatproof bowl, discarding the cardamom pods.
- Combine Sugars & Liquids: In the same clean saucepan, combine 1 cup (200 g) granulated sugar and 0.25 cup (50 g) light brown sugar. Pour in the strained cardamom-infused coconut milk and add 0.25 cup (60 g) vegan butter cubes. Stir gently to combine until somewhat homogenous.
- Boil & Thicken Caramel: Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugars are fully dissolved and the mixture is smooth. Once boiling, reduce heat to medium-low and simmer without frequent stirring for 15-20 minutes. It will thicken and reach a deep amber color, coating the back of a spoon. A candy thermometer should read 108-112°C (226-234°F) for a thick, pourable sauce.
- Finish & Cool Caramel: Remove the saucepan from the heat. Carefully stir in 1 tsp (5 ml) alcohol-free vanilla extract and 0.5 tsp (2.5 ml) flaky sea salt; be cautious as the mixture may bubble up vigorously. Let the caramel cool in the saucepan for 15-20 minutes, stirring occasionally. It will visibly thicken more as it cools down before transferring to a clean jar.
- Toast & Chop Pistachios: While the caramel cools, preheat a small, dry skillet over medium-low heat. Add 0.5 cup (50 g) pistachios and toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Remove from heat and roughly chop them into shards.
Notes
To fix caramel that is too thin, return it to low heat and simmer longer; if too thick, stir in a teaspoon or two of warm water or plant milk. Prevent a grainy texture by ensuring sugars are fully dissolved initially and avoiding over-stirring once the mixture is boiling. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 70 calories
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 4.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg