Dairy-Free Brandy Caramel Sauce
Prep time
Cook time
Total time
This gently spiked caramel sauce is full-bodied and rich in flavor, but has no need for butter of any kind.
Recipe type: Dessert
Cuisine: American
Serves: about 2 cups
  • 1 cup sucanat (can sub evaporated cane juice or brown sugar)
  • ½ cup agave nectar
  • ⅓ cup water
  • ¾ cup full-fat canned coconut milk
  • 3 tablespoons brandy or rum
  • 1 tablespoon vanilla extract
  • Pinch salt
  1. Put the sucanat, agave nectar, and water in a small saucepan, and bring the mixture to a boil, while stirring.
  2. When it reaches a boil, stop stirring, and cook over low heat until thick and deep amber in color, about 2 to 3 minutes.
  3. In a small bowl, whisk together the coocnut milk, brandy or rum, vanilla extract, and salt.
  4. Carefully stir the coconut milk mixture into the mixture in your saucepan, to avoid splattering. Cook, while whisking, for another 3 minutes over medium heat.
  5. Transfer the dairy-free caramel sauce to a glass jar, and keep refrigerated. It will thicken as it cools.
Coconut-Free Option: Substitute ¾ cup unsweetened soymilk or other dairy-free milk beverage + ½ cup soy milk powder, rice milk powder, or cashew milk powder for the coconut milk.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-rum-brandy-caramel-sauce