The Best Vegan Salted Caramel! (2024)

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This vegan salted caramel sauce tastes just like the real deal! There is no coconut milk, so it tastes like real dairy caramel, but it’s totally vegan and salted to perfection! (You can also simply leave out the salt and have the best darn vegan caramel sauce ever too)!

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This sauce uses the traditional caramel-making method, so it has a genuine caramel taste. If you want truly authentic-tasting vegan caramel, this is the recipe for you!

I've tried many different vegan caramel sauce recipes over the years and this is by far the most authentic tasting dairy-free caramel ever!

Jump to:

❤️ Why you will love this recipe
🧾 Ingredients and substitutions
🔪 Helpful tools
🥄 How to make vegan salted caramel
👩🏻‍🍳 Pro Tips
🎯 Troubleshooting
🧁 How to use this caramel
⭐ Easier caramel recipes
🍎Make caramel apples
📋 Vegan salted caramel recipe

❤️ Why you will love this recipe

It’s vegan, gluten-free, and can be made soy-free too!
Poured over your favorite dessert, it makes everything taste better!
It doesn’t have that coconut flavor that most vegan caramel sauces have!
It’s the perfect blend of sweet caramel and salt!
Since it is made in the traditional way, it has a true caramel taste!

🧾 Ingredients and substitutions

Sugar - any vegan granulated sugar will work. You will be able to see the color change easier in the lighter color sugars.
Water - to give your sugar some moisture so you can cook it and caramelize it.
Oil - for a rich and creamy texture. Any neutral-flavored oil will work. I prefer refined coconut oil for the richest and most neutral taste.
Plant Milk - any will work, but I like soy milk since it has a rich and creamy dairy-like taste.
Cream of Tartar - or lemon juice. For acidity to help your sugar stay smooth and not crystallize.
Salt - to make salted caramel, or leave it out for regular caramel. (optional)

A heavy-bottomed pot to make sure that the sugar cooks evenly. It needs to be very clean!

🥄 How to make vegan salted caramel

Step 1 - Measure out your coconut oil, plant-based milk, and salt and have them waiting near the stove.

Step 2 - Start with a very clean pan and pour in sugar, water, and cream of tartar.

Step 3 - Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).

Step 4 - Allow the sauce to boil for about 5 minutes and then start watching it very closely.

Step 5 - After about 6-7 minutes, the bubbles will get smaller and they will start to get a darker color and smell slightly of caramel.

Step 6 - When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).

👩🏻‍🍳 Pro Tips

Measure out the oil, milk, and salt and have it ready to add to the caramel. Waiting longer than a few seconds will mess it up.
Start with a very clean pan - this will help your sugar not form crystals at the sides. You can also put a lid loosely on the pot to help trap in some of the steam. This will keep the sides of the pot a little moist and it won’t crystalize. If you need more tips to help your caramel not crystallize, check out the test kitchen's tips for keeping sugar from crystallizing.
Watch the caramel closely. Sugar turns to caramel at 340° F but will burn at 350° F, so you must remove it from the heat before it reaches 350° F.
Store in an airtight jar in the fridge for up to 1 week.

🎯 Troubleshooting

If your caramel is too firm

Warm it over low heat and add a teaspoon or 2 of water. (You can also put it in the microwave for about 20 seconds to warm it up).

If your caramel is too runny

Heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.

A note about safety - Making this caramel sauce should be made by an adult and I wouldn’t even recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!

There are few things in life as delicious as this vegan salted caramel sauce and you can probably justify putting it on just about any of your favorite vegan desserts!

🧁 How to use this caramel

It’s delicious over myaquafaba ice creamas a topping forveggie brownies,drizzle it over myvegan no-bake cheesecake,or

Use this recipe to makevegan salted caramel frosting or vegan millionaire shortbread bars!You can even use it as a filling for thesechocolate peanut butter bombs!

Drizzle it over the following

Vegan Apple Crisp
Aquafaba Ice Cream
Vegan Cheesecake
Veggie Brownies
Vegan Pumpkin Pie
Dairy-Free Pumpkin Cheesecake
Vegan Apple Cake
Vegan Chocolate Mousse
No Bake Vegan Chocolate Cheesecake

⭐ Easier caramel recipes

If so, you have to give myVegan Butterscotch Saucerecipe a try! It has a very similar taste and texture, but is much more forgiving! You can also use my peanut butter caramel recipe instead if you don't want to have to cook.

🍎Make caramel apples

Check out my post with full instructions on how to make perfectvegan caramel apples!

📌 Be sure tofollow me on Pinterestfor new vegan recipes!

📋 Vegan salted caramel recipe

5 from 4 votes

Print Recipe

Vegan Salted Caramel Sauce

A classic tasting caramel sauce made without dairy or coconut milk.

Prep Time5 minutes mins

Cook Time7 minutes mins

Total Time12 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: vegan caramel sauce, vegan salted caramel

Servings: 8

Calories: 158kcal

Author: Monica Davis

Ingredients

1/4 cup refined coconut oil
3 tbsp soy milk or any other plant-based milk
3/4 tsp salt or omit for regular caramel sauce
1 cup vegan sugar
3 tbsp water
1/8 tsp cream of tartar (optional - makes it smoother)

US Customary - Metric

Instructions

Measure out your coconut oil, plant-based milk, and salt. Have them waiting near the stove.
Start with a very clean pan and pour in sugar, water, and cream of tartar.
Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
Allow the sauce to boil for about 5 minutes and then start watching it very closely.
After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
Pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).

Notes

Measure out the oil, milk, and salt and have it ready to add to the caramel. Waiting longer than a few seconds will mess it up.
Watch the caramel closely. Sugar turns to caramel at 340°F (171°C) but will burn at 350°F (177°C), so you must remove it from the heat before it reaches 350° F (177°C).
If your caramel becomes too firm, heat it back up and add a teaspoon or 2 of water. If your caramel is too runny, heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.
Store in an airtight jar in the fridge for up to 1 week.

Be careful: Making this caramel sauce should be made by an adult and I wouldn’t recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!

Nutrition

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