Vegan Caramel Sauce
This vegan caramel sauce is silky, buttery, and perfectly pourable — made without cream or dairy. It’s the kind of sauce that makes everything taste better, from brownies to oats to your morning coffee.
Ingredients
- 225 g vegan butter
- 710 mL oat evaporated milk 2 cans
- 4 cups 800 g white sugar
- 2 cups 480 mL glucose syrup or golden syrup
- 1 teaspoon fine salt
- Flaky sea salt for finishing
Instructions
Prepare pan
- Line a 9 × 13-inch baking dish with parchment paper.
Start the caramel base
- In a heavy-bottomed pot, combine vegan butter, sugar, syrup, and salt. Heat gently, stirring until the sugar dissolves, then bring to a steady bubble.
Add the milk gradually
- Slowly add the oat evaporated milk about ¼ cup at a time, stirring constantly. Each can should take ~10 minutes to incorporate. Continue until both cans are fully added.
Finish the sauce
- Once all the milk is added and the mixture is smooth, carefully ladle the liquid into a heatproof jar or container. This will stay pourable once cooled slightly and can be used as a rich vegan caramel sauce. (Rewarm gently if needed for drizzling.)
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