Eosinophilic Esophagitis Friendly Vegan Maple Caramel Sauce
Total time30 min
Prep time5 min
Cook time15 min
4.7(7)
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Learn more →Ingredients
8 servings
- 1 cup pure maple syrup
- ½ cup full-fat coconut cream
- 2 tbsp vegan butter
- ¼ tsp fine sea salt
- ½ tsp pure vanilla extract
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Combine the maple syrup and coconut cream in a small saucepan over medium heat, whisking until smooth.
- 2
Bring the mixture to a steady boil, then reduce the heat to medium-low and cook, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 10–12 minutes. Watch closely during the last few minutes, as the sauce can bubble up and darken quickly.
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