|Nutritional Guidelines (per serving)|
|Servings: about 1 1/2 cups (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 0g||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.|
Rich, smooth, and sweet with a hint of savory, this creamy caramel sauce is the perfect topping for dairy-free desserts. Whether you're lactose-intolerant, allergic to milk, or going vegan, this is the sauce that will keep your sweet tooth satisfied without breaking your diet. But because caramel is melted sugar, it's not exactly a caloric free for all. Use this sparingly as you enjoy your sweet treat. This recipe makes about 1 1/2 cups of the caramel sauce.
- This caramel sauce can be served in many ways. From oatmeal to toast to waffles and every other dessert imaginable, this vegan caramel sauce can enhance it.
- Use the decadent sauce for tarts like dairy-free caramel tassies or for dressing up dairy-free sundaes.
- Another use of this sauce is as a fruit dip. Apples are the obvious choice to dip into caramel, but pears and peaches are even sweeter with a drizzle.
- Make your popcorn a sweet snack with this caramel sauce. Use this sweet treat to make your very own vegan caramel popcorn.
- You may prefer using agave nectar (which this recipe calls for), but ginger syrup or traditional light corn syrup works just as well.
- As a substitute for the white granulated sugar, try coconut sugar. It has a lower glycemic index than regular sugar, at 35. It also has vitamins and minerals, including B vitamins, potassium, magnesium, zinc, and iron as well as glutamine. While it is not low calories since it shares a similar calorie and carbohydrate make up as sugar, it is more nutritious. Some people who follow the Paleo diet use coconut sugar instead of white granulated sugar because it is naturally derived from the flower bud of the coconut palm.
- Another ingredient substitution that can work is the use of unsweetened almond milk instead of coconut milk. The sauce will be more liquidy, but the taste will be maintained.
- If you want to avoid soy, you can use other vegan butter brands interchangeably.
In a small saucepan over medium-high heat, bring the sugar, agave nectar, and water to a boil, stirring well at first to dissolve the sugar.
Turn down the heat to low and cook until the liquid is deep amber in color, about 12 minutes, swirling the pan occasionally to ensure even cooking.
Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, dairy-free soy margarine, and salt until smooth.
Let cool slightly before using to fill tarts, coat apples, or serve over dairy-free ice cream.