Salted Vegan Caramel Recipe

Craving something sweet, rich, and indulgent—without the dairy or guilt? A smooth, luscious salted vegan caramel might be just what you’re after. This plant-based twist on traditional caramel sauce delivers all the buttery, velvety goodness you’d expect, with none of the animal products. Whether you drizzle it over your favorite dessert, stir it into coffee, or simply eat it by the spoonful (no judgment here), salted vegan caramel is an easy and satisfying recipe you’ll come back to again and again.

Let’s walk through how to make it, what makes it different from regular caramel, and how to use it in everyday treats. By the end of this, you’ll not only know how to make the perfect batch—you’ll also have plenty of ideas for using it creatively.

What Makes Vegan Caramel Different?

Traditional caramel sauce is usually made with white sugar, butter, and heavy cream. All of these ingredients are rich and flavorful—but they’re also dairy-based. Vegan caramel skips the animal products, often using ingredients like coconut milk, almond milk, or oat cream to create that same silky texture. Here’s what typically makes up a good vegan caramel:

Coconut cream or full-fat coconut milk: This replaces heavy cream and gives the caramel that rich, creamy base.
Plant-based butter or coconut oil: Adds fat and depth, mimicking the richness of dairy butter.
Brown sugar or coconut sugar: Adds that classic deep sweetness, with a bit more character than white sugar.
Sea salt: Brings everything to life, enhancing the sweetness and adding complexity.
Vanilla extract: Adds warm, aromatic flavor.
Optional thickeners: Some recipes include cornstarch or arrowroot powder, but it’s often not necessary.

The result is a caramel sauce that’s not only vegan but also free of lactose, making it suitable for people with dairy sensitivities or anyone choosing a plant-based lifestyle.

Ingredients and Substitutes to Keep on Hand

Before diving into the recipe itself, let’s break down the key ingredients and offer alternatives in case you want to switch things up. This makes it easy to tailor the caramel to your taste and dietary preferences.

Ingredient	Purpose	Substitutes
Coconut cream	Creamy base	Oat cream, almond cream, soy cream
Brown sugar	Sweetness and depth	Coconut sugar, maple syrup (adjust liquid)
Plant-based butter	Adds fat and richness	Coconut oil, vegan margarine
Sea salt	Balances the sweetness	Pink salt, kosher salt
Vanilla extract	Adds aromatic flavor	Maple extract, almond extract

You’ll want to use high-quality ingredients for the best results. For instance, go for full-fat coconut milk or cream (not the watery kind), and make sure your plant-based butter doesn’t have too many added fillers.

How to Make Salted Vegan Caramel

Making salted vegan caramel is surprisingly easy. Unlike traditional caramel that requires precise temperature control and can crystallize easily, this recipe is more forgiving and approachable, especially for beginners. Here’s a simple way to make it:

Ingredients:

1 cup full-fat coconut cream (or the thick part from a chilled can of coconut milk)
1 cup packed brown sugar
2 tablespoons plant-based butter
1 teaspoon vanilla extract
½ to 1 teaspoon sea salt (to taste)

Instructions:

In a medium saucepan, add the coconut cream and brown sugar. Heat over medium heat and stir until the sugar dissolves completely.
Bring the mixture to a gentle boil. Lower the heat to medium-low and let it simmer for 10–15 minutes. Stir frequently to prevent burning or sticking.
As the sauce thickens, it will darken in color and start to look glossy. Once it reaches a thick syrupy consistency, remove it from the heat.
Stir in the plant-based butter, vanilla extract, and sea salt. Mix well until smooth.
Let the caramel cool slightly before using. It will thicken more as it cools.
Store any leftover caramel in a sealed jar in the fridge for up to two weeks. Reheat gently when needed.

That’s it. No fancy candy thermometers or complicated techniques. Just a saucepan, a wooden spoon, and a few pantry staples.

Tips for Perfecting Your Vegan Caramel

Even though the process is fairly straightforward, a few small tweaks and techniques can elevate your caramel sauce from good to incredible.

Use a heavy-bottomed pan: It distributes heat more evenly and prevents burning.
Don’t rush the simmering: Letting the mixture cook slowly helps deepen the flavor and create that thick, sticky texture.
Taste as you go: Sea salt can vary in intensity, so start with less and add more as needed.
Be patient with cooling: The sauce may seem a little runny at first but will firm up as it cools.

If you prefer a thicker caramel for spreading (like for frosting or cookie sandwiches), simmer it a little longer. For a pourable sauce (like for pancakes or ice cream), simmer for less time and use it while it’s still warm.

Creative Ways to Use Salted Vegan Caramel

This caramel is more than just a drizzle for dessert—it’s incredibly versatile and can add richness to both sweet and savory dishes. Here are a few ideas to get you started:

Over vegan ice cream: Classic and indulgent.
Swirled into brownies or blondies: Add a layer of caramel before baking for a gooey surprise.
Topping for pancakes or waffles: Skip the maple syrup and go full dessert-mode at breakfast.
Spread on toast: Especially tasty with nut butter or sliced banana.
Caramel lattes: Stir a spoonful into your coffee with plant-based milk.
Dip for apple slices: A nostalgic treat, great for fall.

You can even use it in recipes like vegan caramel popcorn, caramel-stuffed cookies, or as a base for a salted caramel pie.

FAQs About Salted Vegan Caramel

Can I make this caramel without coconut?
Yes, you can use oat cream, almond cream, or soy cream as a coconut-free alternative. The flavor and texture might vary slightly, but it will still be delicious.

Is this caramel sauce gluten-free?
Yes, as long as your individual ingredients (like the plant-based butter) are certified gluten-free, this recipe is naturally gluten-free.

How long does homemade vegan caramel last?
Stored in a clean, airtight container in the fridge, it can last up to two weeks. Always check for any off smells or texture changes before using.

Can I freeze vegan caramel?
Yes. Let it cool fully, store in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge and reheat gently.

Can I use white sugar instead of brown sugar?
You can, but the result won’t be quite as rich. Brown sugar or coconut sugar gives that deep, molasses-like flavor that makes caramel so good.

Why did my caramel turn grainy?
This can happen if the sugar isn’t fully dissolved or if it crystallizes while cooling. Stirring gently and simmering at a consistent temperature usually prevents this.

Conclusion

Salted vegan caramel is one of those recipes that proves how satisfying plant-based desserts can be. With just a few wholesome ingredients, you can whip up a sauce that’s sweet, salty, buttery, and versatile enough to complement everything from coffee to cake. Whether you’re a long-time vegan or just trying to cut down on dairy, this recipe is a keeper.

It’s not just easy—it’s also flexible. You can customize it to suit your taste, swap in different plant milks or sugars, and enjoy it warm, cold, or anywhere in between. So the next time you’re in the mood for a cozy indulgence, give this salted vegan caramel a try. Chances are, you’ll never miss the dairy version again.

Let your taste buds be the guide, and don’t be surprised if this becomes a staple in your kitchen.