Description
This Vegan Condensed Milk Caramel Sauce is a rich, creamy, and luscious plant-based caramel perfect for drizzling over desserts, stirring into coffee, or adding a sweet touch to your favorite recipes. Made with vegan sweetened condensed oat milk, soft brown sugar, and vegan butter, this sauce captures the classic deep amber caramel flavor while remaining entirely dairy-free. The addition of apple cider vinegar balances the sweetness with a subtle tang, and sea salt enhances the complexity of this delicious sauce. Easy to make on the stovetop, it yields a smooth, velvety caramel that’s perfect for vegan and plant-based diets.
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 Initial Ingredients: Add the vegan sweetened condensed oat milk, soft brown sugar, and apple cider vinegar to a heavy-bottomed saucepan. Gently dissolve the sugar over low heat for 2 to 3 minutes, stirring intermittently with a rubber spatula to ensure the sugar melts evenly without burning.
- Simmer the Caramel: Increase the heat to medium and bring the mixture to a simmer. Continue to cook for 10 minutes, stirring frequently to prevent the caramel from sticking to the bottom of the pan. Avoid whisking during this process to maintain a smooth texture. The caramel will develop a deep amber color as it thickens.
- Add the Vegan Butter: Remove the pan from heat and gradually add the chunks of vegan butter, a few pieces at a time, stirring continuously to incorporate each addition fully into the caramel base.
- Finish the Sauce: Stir in the vanilla extract and sea salt until blended through. Then, slowly mix in the soy milk until the caramel sauce achieves a smooth, creamy consistency.
- Cool and Store: Pour the finished caramel sauce into a clean, dry 600ml jar or two 290ml jars. Let the sauce cool to room temperature for approximately 15 minutes before sealing the jars. Store in the refrigerator until ready to use.
Notes
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- Do not whisk the caramel while it simmers to avoid crystallization.
- The sauce will thicken as it cools; warm gently before serving if needed.
- Store the sauce refrigerated for up to 2 weeks.
- For a different plant-based milk flavor, you can substitute soy milk with almond, oat, or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
