Vegan Caramel Sauce
Prep time
Cook time
Total time
Serves: 1½ cups
  • ¾ cup plain dairy-free milk beverage (soy, rice, etc - your choice)
  • ¾ cup evaporated cane juice (Sucanat), 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
  1. 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.
  2. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan.
  3. Cook the mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens.
  4. Remove the saucepan from the heat and whisk in the remaining ingredients.
  5. 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