Vegan Caramel Sauce

In case you haven’t read my last post, I’ll summarize it for you into one sentence, so you would have a chance for a full-quality entertainment that is about to come your way. I basically swore that I would never put myself through any kind of dietary restriction, unless would be nesessary for medical reasons. Exactly two days after I posted that, I started a 30-day vegan challenge. Hilarious, right? Moreover, I am loving this new and yet unexplored world of veganism so  much that it is freaking me out a bit. Seriously! My body is responding so well to the absence of animal based protein that it is not even funny anymore. I am definitely not gonna get into reasons why I started this gamble, but I am calling it a “30-day challenge” so to hold myself down from any premature statements and declarations. I honestly do not know if I would feel the same tomorrow or the day after. But for now, I am having so much fun experimenting in this new culinary world that it is becoming a true adventure for me.

Made two batches of this goodness in the past week. Wasted nearly a whole batch of it on one dessert that failed miserably, devoured the rest of it with vegan pancakes (a recipe is coming up) and with my breakfast banana-almond butter combo that I’ve been eating every morning for a week. It is truly a foolproof – 3 main ingredients, no skills required, besides occasional stirring, no refined sugar involved. Done! And no, it does NOT taste like coconut at all. Loving everything about it!

Vegan Caramel Sauce
 
Author:
Ingredients
  • ¾ cup coconut sugar
  • 2 cups coconut cream, from can
  • ¼ tsp sea salt
  • 1 tsp vanilla bean paste, optional
Instructions
  1. In a saucepan with a heavy bottom, combine coconut sugar, coconut milk and salt, and heat stirring over medium heat until the mixture comes to boil. Once boiling, reduce heat to simmer and let to boil down, stirring occasionally, until the mixture thickens, changes color to deep amber and coats the back of the spoon, about 18-20 minutes. Stir in vanilla paste (if using) and let cook for another 2 minutes.
  2. Once the sauce cools down a bit, transfer to a jar. The sauce will lighten in color once it cools down to room temperature.
  3. Serve slightly warm. Keep the leftover sauce in the fridge in a tightly closed jar and warm up for a few seconds in a microwave before serving.

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