Vegan Caramel Sauce Recipe

Regular caramel sauce or toffee sauce is very dairy heavy, and is composed of butter, sugar and double cream. This caramel sauce however is dairy free and vegan but still has all the taste. It is important to use a neutral tasting dairy free margarine, I like to use Pure brand, made with soya which has a mild buttery taste that works very well with this recipe. The soya cream is a single cream replacement which has considerably less fat than double cream. In order to compensate for this and make the sauce the same consistency as regular caramel sauce arrowroot powder is used to thicken the sauce without altering the flavour or texture.

Vegan Caramel Sauce Recipe
Yield: 6 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 100 g dairy free margarine
  • 100 g soft dark brown sugar
  • 125 ml soya cream
  • 1 tsp arrowroot
  • 1 tbsp soya milk
  • pinch of salt
  • 3½ oz dairy free margarine
  • 1 cup soft dark brown sugar
  • ½ cup soya cream
  • 1 tsp arrowroot
  • 1 tbsp soya milk
  • pinch of salt

Instructions

  1. Melt the dairy free margarine over a medium heat.
  2. Turn the heat up a bit and add the soft brown sugar and stir until it dissolves and starts to bubble.
  3. Add the soya cream and a pinch of salt and stir.
  4. In a glass dissolve the arrowroot poder with 1 tbsp of soya milk and work to a paste, ensuring there are no lumps.
  5. Add the arrowroot and stir until it simmers then remove from the heat, the sauce should be thick as the consistency of toffee sauce.

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