When I think of fall, I think of apple everything. And what’s a better pair with apples than caramel.
But then I look at the caramel sauces.
And every single one of them has milk in them.
It makes sense because caramel only is butter, cream, and sugar.
But still….Why isn’t vegan caramel a more widely available thing? And then I realized how easy it was to make my own, and I am never buying store bought caramel ever again.
And this recipe offer a little more coconutty yumminess with the coconut cream.
It would go great on top of ice cream, in hot chocolate or coffee, or just a delicious dip for your fresh local apples.
Description: Vegan Caramel
Diet: Plant- Based, Vegan, Gluten- Free, Dairy Free
Ways to make low-waste: buy coconut cream in a can, buy bulk sugar
Recipes makes: 1 1/2 cups
Prep time: 2 minutes
Cook time: 20 minutes
Cooling time: 15 minutes
Total time: 37 minutes
1 cup coconut cream
3/4 cup brown sugar
1 teaspoon vanilla
Pinch of salt
Combine coconut cream and brown sugar in pot on medium heat
Add vanilla and salt and whisk until smooth
Bring to a boil, and let simmer for 15 minutes
After 15 minutes, turn heat to low
Let the caramel sauce sit on low heat for 5 minutes
Take off heat, and let cool for 15 minutes before serving.
Your full-time plant eater and coconut caramel-dipped apple lover,