Vegan Condensed Milk Caramel Sauce Recipe
If you have a sweet tooth and crave something luscious yet entirely plant-based, you are going to adore this Vegan Condensed Milk Caramel Sauce Recipe. It’s decadently rich, silky smooth, and carries that perfect balance of buttery sweetness with a hint of sea salt magic. Using simple pantry staples, this caramel sauce captures the essence of classic caramel but without any dairy, making it an absolute game-changer for vegans and anyone looking to enjoy a guilt-free indulgence. Trust me, once you make this Vegan Condensed Milk Caramel Sauce Recipe, you’ll want to drizzle it on everything from ice cream to baked goods and beyond.
Ingredients You’ll Need
This recipe shines because of its straightforward, essential ingredients. Each one plays a crucial role — from the vegan sweetened condensed oat milk providing that creamy base, to the soft brown sugar adding depth and caramel notes, and the vegan butter giving richness and body. Every component works together to create a smooth, flavorful sauce with just the right touch of tang and sweetness.
- Vegan sweetened condensed oat milk: The creamy, naturally sweet foundation that replicates traditional condensed milk perfectly.
- Soft brown sugar: Adds warmth and caramel flavor with a hint of molasses, essential for that deep amber color.
- Apple cider vinegar: Introduces a subtle tang that balances the sweetness and enhances the complexity.
- Vegan block butter: Provides richness and butteriness that smoothens out the sauce beautifully.
- Vanilla extract: Infuses the sauce with a lovely aromatic sweetness that rounds out the flavor perfectly.
- Sea salt: Elevates the caramel by balancing the sweetness and accentuating flavors.
- Soy milk (or any plant-based milk): Thins the sauce to the perfect pourable consistency with a touch of creaminess.
How to Make Vegan Condensed Milk Caramel Sauce Recipe
Step 1: Combine the Base Ingredients
Start by placing the vegan sweetened condensed oat milk, soft brown sugar, and apple cider vinegar in a heavy-bottomed saucepan. Gently heat the mixture on low, stirring occasionally with a rubber spatula to slowly dissolve the sugar. This step sets the stage for that classic caramel flavor, so patience is key here as you want the sugar fully integrated without any graininess.
Step 2: Simmer Until Amber Perfection
Turn the heat to medium and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring frequently but carefully without whisking, so the sauce thickens and deepens in color to a gorgeous amber shade. This simmering process intensifies the flavors while creating that luscious, thick caramel texture that’s so crave-worthy.
Step 3: Incorporate Vegan Butter, Vanilla, and Salt
Remove the pan from the heat and gradually add the vegan butter in chunks, stirring between each addition until it’s completely melted and combined. Next, stir in the vanilla extract and sea salt. These ingredients bring a richness and complexity, ensuring your caramel sauce is perfectly balanced and irresistibly aromatic.
Step 4: Finish with Soy Milk for Smoothness
Finally, add the soy milk a little at a time, stirring continuously until your sauce reaches a smooth and pourable consistency. This step makes the sauce silky and easy to drizzle, while ensuring it’s not too thick or gluey once cooled.
Step 5: Cool and Store Your Caramel
Transfer your warm caramel sauce into clean jars — a 600ml jar or two 290ml jars work best. Let it cool to room temperature for about 15 minutes before sealing tightly and placing in the fridge. This resting time allows the flavors to meld beautifully and the texture to set just right.
How to Serve Vegan Condensed Milk Caramel Sauce Recipe
Garnishes
Dust your desserts lightly with some flaky sea salt or a sprinkle of crushed nuts to add a delightful texture contrast and boost the natural caramel flavor. A few fresh berries or a hint of coconut cream can add freshness that pairs wonderfully with the sauce’s decadence.
Side Dishes
This Vegan Condensed Milk Caramel Sauce Recipe makes a dreamy topping for vegan ice cream, pancakes, waffles, or even drizzled over warm apple crumble. It’s the perfect complement to anything sweet that needs a buttery caramel hug.
Creative Ways to Present
For a fun twist, use the sauce as a dip for sliced fruits like apples or pears. You can also swirl it into your vegan cheesecake, layer it in parfaits, or use it as a filling inside cupcakes or doughnuts. The versatility of this sauce is what makes it such a delightful staple in any kitchen.
Make Ahead and Storage
Storing Leftovers
You can store any leftover caramel sauce in an airtight jar in the refrigerator for up to two weeks. It thickens when chilled but retains a lovely pourable texture; just give it a good stir before serving to bring back its silky smoothness.
Freezing
While freezing is possible, it’s best to keep this sauce refrigerated for optimal texture. If you do freeze it, thaw in the fridge overnight and stir well to reunify any separated liquids before use.
Reheating
To warm the caramel without losing its luscious texture, gently heat it over low heat on the stove or microwave it in short bursts, stirring frequently. This ensures the sauce stays smooth and doesn’t burn or curdle.
FAQs
Can I use other plant-based milks instead of soy milk?
Absolutely! Almond, oat, or cashew milk are great alternatives and will work just as well to help achieve the smooth consistency of the caramel sauce.
Is it possible to make this caramel sauce nut-free?
Yes, simply use oat or soy-based condensed milk and plant milk options that are nut-free to keep the recipe allergen-friendly.
How long does this caramel sauce last in the fridge?
Stored properly in an airtight container, the sauce will keep for about two weeks and maintain its flavor and texture beautifully.
Can I use coconut sugar instead of soft brown sugar?
You can, but it will alter the flavor slightly by adding a hint of coconut undertone. The color may also be lighter, but it remains delicious nonetheless.
Is this caramel sauce suitable for baking applications?
Definitely! It works wonderfully as a filling or topping in baked goods, but keep in mind that it may thin out slightly when heated again during baking.
Final Thoughts
Making this Vegan Condensed Milk Caramel Sauce Recipe at home is such a rewarding experience — you get a rich, indulgent sauce that’s completely plant-based yet utterly decadent. It’s perfect for brightening up your desserts or just enjoying by the spoonful. I can’t wait for you to try it and discover all the delicious ways you can use it in your kitchen to delight family and friends.
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Vegan Condensed Milk Caramel Sauce Recipe
- Total Time: 30 minutes
- Yield: 40 servings (about 600 ml of caramel sauce) 1x
- Diet: Vegan
Description
This Vegan Condensed Milk Caramel Sauce is a rich, creamy, and luscious plant-based caramel made with vegan sweetened condensed oat milk, brown sugar, vegan butter, and a touch of vanilla and sea salt. Perfect for drizzling over desserts, coffee, or breakfast treats, this sauce offers a delicious dairy-free alternative to traditional caramel with a smooth, pourable texture and deep amber flavor.
Ingredients
Caramel Sauce Ingredients
- 320 g vegan sweetened condensed oat milk
- 220 g soft brown sugar
- 1 teaspoon apple cider vinegar
- 80 g vegan block butter (room temperature, cut into chunks)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (more or less to taste)
- 30 ml soy milk (or other plant-based milk)
Instructions
- Combine Ingredients: Add the vegan sweetened condensed milk, soft brown sugar, and apple cider vinegar to a heavy-bottomed saucepan. Dissolve the sugar slowly over low heat for 2-3 minutes, stirring occasionally with a rubber spatula to prevent sticking.
- Simmer the Caramel: Increase the heat to medium and bring the mixture to a simmer. Continue to cook for about 10 minutes, stirring frequently to avoid burning, until the caramel develops a deep amber color. Do not whisk during this process to maintain smoothness. Then remove from heat.
- Add Butter and Flavorings: Gradually add the chunks of vegan butter a few pieces at a time, stirring between additions until fully melted and incorporated. Stir in the vanilla extract and sea salt thoroughly. Finally, mix in the soy milk until the sauce is smooth and well combined.
- Transfer and Cool: Pour the caramel sauce into a clean, dry jar (either a 600ml jar or two 290ml jars). Allow it to cool at room temperature for 15 minutes before sealing the jars.
- Refrigerate and Store: Place the sealed jars in the refrigerator. The sauce will thicken somewhat but remain pourable. Store in an airtight container for up to 2 weeks. Stir before each use to restore smooth texture.
Notes
- Do not whisk the caramel while cooking to prevent graininess.
- Use a heavy-bottomed saucepan to ensure even heat distribution and avoid burning.
- Adjust sea salt according to taste preferences.
- Can be stored refrigerated up to 2 weeks in an airtight container.
- Stir well after refrigeration as the sauce may thicken.
- Substitute soy milk with any preferred plant-based milk for slight flavor variations.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
