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
Scale
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
