Caramel sauce is one of my favorite things ever. It's smooth, creamy, sticky, soothing — and elevates just about anything. Drizzle it over pancakes, atop sundaes, or over moist brownies for a salty-sweet kick. And this version of the classic sauce is made with almond milk, making it OK for those avoiding dairy.
The longer you simmer the sauce, the thicker it gets.
- 1/4 cup brown sugar
1/4 cup sugar
1/4 cup Silk Cashewmilk
1 tablespoon coconut oil or dairy-free butter substitute
1/4 teaspoon vanilla
Pinch of salt
- Combine the sugars, salt, and almond milk in a small saucepan.
- Bring to a simmer over medium heat, gently whisking until the sugars dissolve. Bring the mixture to a boil.
- Continue whisking while the sauce boils, until it thickens to a pourable consistency.
- Remove from heat and whisk in the vegan butter or coconut oil. Let cool before serving.
- Desserts, Mixes
- North American