I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…
200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt
Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.