Easy Vegan Caramel Sauce (4-Ingredients)
10-minutes is all it takes to make this delicious 4-ingredient Vegan Caramel Sauce that is delicious on desserts, ice cream, apple slices, and anything else you might think of!
Servings: 16 servings
Calories: 44kcal
Ingredients
- 20 mejool dates pitted
- 1/4 cup plant milk almond, soy, etc
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Remove the pits from each of the dates.
- Then, add all of the ingredients–dates, vanilla, sea salt, and plant milk–to your high-power blender. My personal favorite and the only brand I use is Vitamix because it can blend anything I throw in it to perfection.
- Blend the ingredients until nice and smooth. Add more plant milk 1-2 tablespoons at a time if needed to help the blending process.
- One of the best things about this recipe is that by making adjustments to the amount of plant milk used, you can easily change the consistency for different uses. To make an extra-special treat for the kids, add less milk to keep it thick and make these fabulous Vegan Caramel Apples.
Video
Notes
Tips & Suggestions:
- Dates- Medjool dates are recommended over other types of dates such as Deglet Noor varieties because they have a soft, chewy, caramel-like texture.
- Thickness- If the caramel sauce is too thick, gradually add more plant-based milk until you reach your desired consistency. If it’s too thin, simmer it over low heat to reduce and thicken, or add more blended dates to achieve the right texture.
- Storage- Store leftover vegan caramel sauce in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze the sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 2tablespoon | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 56mg | Fiber: 1g | Sugar: 9g