I love a good caramel sauce. Since going vegan I’ve been searching for the caramel sauce I used to enjoy. A lot of the recipes online use coconut milk, I personally don’t care for the taste of coconut in my desserts. There are some vegan caramel sauces on the market that are made with dates, while these are good and not made with refined sugar, they just aren’t the thing I’m looking for when I have a need for caramel sauce. This recipe tastes just like caramel made the old non-vegan way, but without the dairy.
1/2 cup granulated sugar
1/2 cup water
1/2 cashew cream
1 good sized pinch of course sea salt, smoked sea salt is a good option
1 tablespoon vegan butter
Start with the sugar and the water in a heavy bottomed sauce pan on low heat. Stir with a whisk until the sugar is dissolved. Brush the inside of the pot with a pastry brush dipped in water to remove any sugar granules.
Continue cooking on low heat. Do not stir. Cook until the color is a dark amber. This may take 10 - 15 minutes depending on your stove. You may need to gently swirl the pan once or twice just to even out the color.
When you have a dark amber color, turn off the heat. Add the cashew cream. Turn the heat back on to low. Whisk until smooth.
Continue cooking on low heat. Once the caramel begins to thicken add the salt.
Cook until the caramel is close to your desired thickness, the caramel sauce will thicken a little more when it cools.
While still on the heat add the butter. Stir until the butter is melted. Pour into a jar and let cool in the fridge, or eat it when its warm. Enjoy.