Vegan Caramel Dip

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 03/7/22
Child's Hands Rolling an Apple in a Bowl of Caramel

Jeff Shaffer / Dawn Smith / StockFood Creative / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 servings
Yield: 1 cup
Nutrition Facts (per serving)
140 Calories
2g Fat
32g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 140
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 0%
Total Sugars 31g
Protein 0g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 0mg 0%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A perfect sweet treat for fall, this caramel dip is great for after-school snacks served with apples or pears.

(or soymilk)

Ingredients

  • 3/4 cup plus 2 tablespoons unsweetened almond milk

  • 1 cup sugar

  • 1/4 cup maple syrup

  • 1 tablespoon margarine

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon salt

Steps to Make It

  1. Fill a pan large enough to hold a small saucepan with ice water. Set aside.

  2. In a small saucepan over medium-high heat, bring the non-dairy milk alternative, sugar, maple syrup, soy margarine, vanilla, and salt to a boil. Cook for about 10 minutes, or until medium amber in color. Place the saucepan in the prepared ice-water bath to stop the cooking.

  3. Transfer the caramel sauce to a heatproof container and place in the refrigerator until cool. Serve cold with apples, pears, or dairy-free crackers.