This delicious vegan caramel sauce is so great for dipping fruit, topping vegan ice cream, or drizzling over cake. With only three ingredients, you can make it in no time. This yummy sauce is a great staple for birthdays and family celebrations.
Based on a recipe from Loving It Vegan, I’m using a rather unorthodox ingredient: 1/4 cup of unstirred coconut almond butter (I used MaraNatha brand). I tried and tried to find coconut butter in my town, to no avail. I finally decided I would try coconut almond butter instead, but knew the consistency would be less dense. Then I opened the coconut almond butter and saw that the oil had separated and voila! – a new ingredient was born.
To measure out the coconut almond butter, I opened a new, unstirred jar. Without stirring it, I dipped my spoon down below the oil part, and into the harder buttery part beneath it, using only that for the recipe. It was perfect – the consistency and flavor both are great in this recipe. The coconut adds a kind of browned butter undertone to the flavor. After taking what I needed out of the jar, I was going to go ahead and stir the almond butter, but decided to leave the oil separate in the jar so I can make this caramel sauce again. I’m considering pouring the oil off altogether. I’ll let you know how that works!
The sauce can be made by heating all the ingredients in the microwave, or in a small saucepan over low heat on the stove. You can make it ahead and save it in the refrigerator. Just reheat using the same method you did when you made it.
This recipe makes only a small amount, enough for 1 or 2 people. But, it can also be doubled or tripled easily for more servings. This sauce would be delicious with Chocolate Chip Vegan Ice Cream or Gingerbread Vegan Ice Cream.