This is a 21 and older dessert! Because the mezcal is added once the sauce is cool, none of the alcohol is cooked out. Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.
Add the brown sugar to a small saucepan over low heat. Cook for 1 minute.
Stir in the coconut cream and salt. Bring the mixture to a boil, reduce the heat, and simmer for 15 to 20 minutes, stirring periodically. It should become slightly thickened.
Remove from the heat and let the dairy-free caramel sauce cool completely.
Whisk in the mezcal until combined and smooth.
Store any leftover vegan caramel sauce in an airtight container in the refrigerator for up to 1 week.