¾ cup plain dairy-free milk beverage (soy, rice, etc - your choice)
¾ cup evaporated cane juice (Sucanat) or cane sugar (can sub coconut sugar, or organic brown sugar)
⅓ cup maple syrup or brown rice syrup
1 tablespoon water
1 tablespoon arrowroot starch
2 tablespoons dairy-free margarine or buttery spread
1 teaspoon vanilla extract
Instructions
Place the milk beverage and sweeteners in a small saucepan, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes.
In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan.
Cook the mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens.
Remove the saucepan from the heat and whisk in the remaining ingredients.
Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-caramel-sauce