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Vegan Salted Brown Butter Caramel Sauce













Hello & Happy Thursday!!






If there is one thing we can all agree on, it’s that caramel sauce is a win win! You can throw it on anything and everything, and it’s perfect to just have with sliced apples. When it comes to traditional caramel sauce it’s typically made with heavy cream. However, you can easily make a fab caramel sans dairy products!



Dreading another date based caramel? lol 



Don’t stress, this caramel sauce is date free and actual mirrors real caramel in terms of texture and flavor, and even packs more flavor with the browned butter. If you’re not familiar with browned butter, it’s a simple extra step you take to deriving more of a rich butter flavors. You simply let it sizzle and brown and boom, you’ve doubled your flavor with whatever you’re making. It’s such an easy technique that works so well, that you’ll find this approach in endless recipes. If you’ve never tried it, you have to jump on the brown butter train. You won’t regret it. 



What’s fab about this recipe? Everything! It’s quick, easy, affordable, packs the perfect texture, notes of brown butter, sea salt, and perfect for everything from ice cream to apples, pies, and simply pairing it with fresh fruit… the options are endless!



If you’re searching for the prefect vegan caramel that mirrors the real deal and packs a flavor punch, you have to try this vegan Salted Brown Butter Caramel!









Why this recipe is great







Perfect for any season

Coconut milk based

Notes of brown butter

Hints of sea salt 























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Vegan Salted Brown Butter Caramel Sauce

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  • Author: Gabrielle
  • Total Time: 20 minutes
  • Yield: Serves 4


Units Scale



  1. In a pan over medium heat at the vegan butter.
  2. Continue to swirl the butter with your spatula. It should sizzle and then slightly brown to a nice golden color. (3-4 mins)
  3. Set aside a few tbsps of the coconut milk to combine with the cornstarch. Now add the coconut milk, brown sugar, and salt to the pan. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until reduced by half and golden. Using a whisk remove any clumps from the caramel forming on the sides of the pan if they appear.
  4. Combine the coconut milk you set aside with cornstarch. Whisk until smooth.
  5. Pour mixture into the pan and whisk to just combine. Bring to a boil, and cook for 2 mins max. Don’t over mix either as it may break the bonds of the cornstarch making it runny.
  6. Remove from heat. The sauce will thicken as it sits. Placing in the fridge to chill will thicken it even faster. It may thicken even more as you store it. If needed run in a blender with a little bit of hot almond milk. (2 tsps)
  7. Top with additional flake salt and serve with sliced apples or whatever you choose!



  • Prep Time: 5 mins
  • Cook Time: 15 mins








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