Vegan Caramel Sauce

My middle name is Carmel. I like it a lot actually. I’m glad it’s not something like Ethel. No offense to any Ethels out there. It’s just I’m really not a ‘Megan Ethel’. Actually, I don’t even know if I’m really a ‘Megan’. But that’s neither here nor there.

The name is from the Bible. You know, Mount Carmel?

It’s pretty obvious that Carmel and caramel are similar. But I think it’s also equally obvious that they are different enough. Car-mel vs. car-a-mel.

Probably part of the problem with my name confusion is how some people like to pronounce caramel. I’ve always been a fan of saying it this way. Not like this. Apparently both are correct.

Still, when people see (or even hear me pronounce) my middle name many (almost everyone, actually) make some sort of comment along the lines of: “Mmm, caramel!” or “You’re named after a candy?”. Right, because my mom just looooooved those small little caramel squares. Okay, so maybe she did, I don’t really know. But I promise I’m named after some mountain in the Bible okay?!

So pronounce it however you like. One thing you won’t be confused about is just how great this vegan caramel sauce tastes.

vegan caramel

Here’s where I feel like I need to add a disclaimer. It’s something I remind Levi of rather often. Just because it’s vegan and gluten-free doesn’t mean it’s ‘good for you’. This is pure sugar people. Well, pure sugar, vegan margarine, and full-fat coconut milk (the non-dairy milk I chose to use). This is very much just a treat. So yes, it tastes rich and decadent and so good, but do I really need to tell you that it’s actually not all that healthy? I didn’t think so.

Right, so moving on.

Vegan Caramel Sauce
 
Ingredients
  • ½ cup vegan maragarine
  • 2 cups brown sugar
  • ¾ cup plain, unsweetened non-dairy milk, divided
  • 2 tablespoons arrowroot powder
Instructions
  1. Melt vegan margarine in a saucepan over medium heat.
  2. Add brown sugar and ½ cup of non-dairy milk. Whisk and bring to a boil for 4 minutes.
  3. In a small bowl mix the remaining ¼ cup of non-dairy milk with the arrowroot starch.
  4. Remove saucepan from heat and whisk in the milk/arrowroot mixture.
  5. The mixture will seem runny at first but as it cools it will thicken up.

 

My first reaction when I made this caramel sauce was something along the lines of: “I did it! I did it!”¬†Then it became: “Why didn’t I do this sooner?” and “What amazing things can I do with this liquid gold?!” Yeah, it’s pretty great stuff.

I had demerara or dark brown sugar on hand so that’s what I used and that’s why my caramel sauce is so dark and rich looking. Using a yellow or light brown sugar would yield a much lighter result. I don’t personally mind that my caramel is dark.

vegan caramel sauce

So what will I be using this lovely stuff on? You’ll just have to stay tuned for that I guess.

Have you made caramel sauce before? What did you use it for/on/with? Do tell!

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9 Responses to “Vegan Caramel Sauce”

  1. May 23, 2012 at 7:46 pm #

    this is one of the easier recipes i have seen for vegan caramel sauce. so yay!
    do you know how long this will store for? and can i use cornstarch in place of arrowroot?
    i have been craving caramel sauce for so long but everything store bought has dairy, and recipes online require ingredients i never buy.
    thanks!

    • Megan
      May 23, 2012 at 10:50 pm #

      Hi Janea,

      I used mine up before it could sit in the fridge much longer than a week. Towards the end of the week the sauce did appear to start separating a tiny bit, but a quick stir brought it back together. I can’t say whether or not it’d last longer than a week because I just haven’t had it around that long! I haven’t made this with cornstarch before so I don’t know how it would behave, but I know in other baking I often times substitute arrowroot for cornstarch and vice versa to get similar results, so I would assume you could do the same here. Next time I make it I’ll try it with cornstarch and report back. If you give it a try let me know how it works.

      Hope that helps! :)

      • May 23, 2012 at 11:01 pm #

        A week is probably as long as it would last here, too. It’s good to know it lasts at least that long. Thanks for the tip on the corn starch. I think I’ll try this on Friday, and I’ll let you know :D

  2. Synnove
    June 16, 2012 at 3:04 pm #

    ^_^ Love from Norway! I’m interested in gluten free vegan food and hence came across your blog! Just felt like leaving a brief comment after reading your post about your middle name :) I’ve lived on Mount Carmel, and it is one of my most favorite places on this planet! So if you ever have the chance, visit the gardens on Mount Carmel, in Haifa, Israel. <3 Turn the sound off and check out these pictures from there: http://www.youtube.com/watch?v=AjfkhMRwIok

    • Megan
      June 16, 2012 at 4:12 pm #

      Wow, yes it truly is a beautiful place. Thanks for sharing that video! I hope that one day I’ll be able to visit the place I was named after. Thanks for stopping by all the way from Norway! ;-)

  3. Honey
    August 8, 2012 at 10:18 pm #

    My daughter’s middle name is Carmel as well :) And I LOVE caramel sauce! I usually make the one in Go Dairy Free, but it calls for syrup. If I don’t have syrup on hand I’ll give your version a shot!

    • Megan
      August 9, 2012 at 10:26 pm #

      Another Carmel! You chose a great middle name. ;-) I haven’t seen the Go Dairy Free recipe but I’ll have to check it out. Thanks for sharing!

  4. August 13, 2012 at 2:47 pm #

    I made the caramel sauce this weekend and all I can say is THANK YOU! I brought it to for my husband to taste and he liked it. I then sat down with the saucepan and kept “sampling” the sauce. My husband said “It’s not soup!” I got a total sugar high, but it was so yummy. Go Vegans!

    • Megan
      August 18, 2012 at 8:12 pm #

      Hehehe glad to hear you liked the caramel “soup”. ;-)
      This sauce is so rich and has caught my non-vegan friends by surprise too. Go Vegans!

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