Vegan Maple Caramel Sauce
Rich, glossy, and deeply flavored, this maple caramel sauce is the kind of thing you'll want to drizzle over absolutely everything — ice cream, pancakes, baked apples, you name it. Traditional caramel relies on heavy cream and butter, which makes it an automatic no-go for plant-based eaters, but this version swaps in full-fat coconut cream and vegan butter to get that same luscious, pourable texture without any animal products. Pure maple syrup does the heavy lifting here, bringing a complex, almost butterscotch-like sweetness that refined sugar alone just can't match. The key is letting the sauce bubble and reduce for those 10 to 12 minutes until it coats the back of a spoon — patience pays off big time. A pinch of fine sea salt gets whisked in at the end, and an optional sprinkle of flaky salt on top takes the whole thing to another level. It thickens beautifully as it cools, so don't panic if it looks a little loose right off the stove. One batch makes enough to share — though you might not want to.
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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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