Easy, Dairy-Free Caramel

• servings: 8 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 cup light brown sugar (packed)

4 tablespoons vegan butter (I recommend Earth Balance or Kite Hill)

½ teaspoon salt

½ cup full-fat coconut milk (the thick solid part)

1 tablespoon vanilla extract

Directions

In a medium saucepan, combine the brown sugar, vegan butter, salt and coconut milk.

Bring to a simmer over low heat, whisking constantly.

Once the caramel is simmering, cook until slightly thickened, about 8-10 minutes. 230 degrees

Remove from the heat and stir in the vanilla.

The caramel will continue to thicken as it cools. Serve warm, at room temperature or chilled.

Refrigerate in an airtight container for up to 2 weeks. You can re-warm it slightly if you want to drizzle it.

Notes

Used canned full-fat coconut milk. NOT boxed coconut milk. Try to use the solid part of the coconut milk.

STORAGE: Refrigerate this caramel in an airtight container for up to 2 weeks. Re-warm it slightly in the microwave if you want to drizzle it.

Nutrition

• Calories: 137 kcal
• Total Fat: 3 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0.13 g
• Sodium: 155 mg
• Total Carbohydrate: 28 g
• Total Sugars: 27 g
• Protein: 0.3 g