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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Butterscotch Sauce made Easy, with No Thermometer

    Dairy-Free Butterscotch Sauce made Easy, with No Thermometer

    1
    By Alisa Fleming on June 2, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, Sauces

    Many years ago, I whipped up a dairy-free butterscotch sauce to drizzle on homemade vegan butterscotch cupcakes. That sauce has since become a favorite dessert topping, so I’m giving it a home of its own in our dessert section.

    Dairy-Free Butterscotch Sauce Recipe - naturally vegan, gluten-free, nut-free, and soy-free

    How to Make Dairy-Free Butterscotch Sauce without a Thermometer

    This is a wonderful “no candy thermometer” recipe that comes together in minutes. It relies on a boiling time that’s proven quite flawless over the years. If you are addicted to your candy thermometer, the goal temperature is around 225°F. But go ahead and leave it in the drawer if you’re feeling adventurous. You can even play around a little with the ingredients. I have some tips and substitution options listed here.

    Dairy-Free Butterscotch Sauce Ingredient Notes

    • Buttery Spread: You can use a buttery stick (aka plant butter) variety instead. Either will work well. Some brands are saltier than others, which is why this recipe uses a range for the salt. When I first made this dairy-free butterscotch sauce, I used Earth Balance. I’ve since used a couple other brands successfully, including Melt and Country Crock.
    • Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, so it has a little more depth in flavor. Both types will work fine in this dairy-free butterscotch sauce recipe. It’s really just a matter of personal taste.
    • Coconut Milk: As noted in the recipe, this is full-fat coconut milk, which is sold in cans or small boxes. Do not substitute a milk beverage, it won’t be rich enough. That said, this is the milk specifically, not just the cream. So go ahead and shake or whisk the coconut milk in your can before using if it has separated. In a pinch, lite canned coconut milk could work as a substitute, but again, skip the drinkable “milk beverage.”

    Dairy-Free Butterscotch Sauce Recipe - naturally vegan, gluten-free, nut-free, and soy-free

    Special Diet Notes: Dairy-Free Butterscotch Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the buttery spread or sticks that suit your dietary needs.

    5.0 from 1 reviews
    Dairy-Free Butterscotch Sauce
     
    Print
    Prep time
    5 mins
    Cook time
    6 mins
    Total time
    11 mins
     
    Enjoy this sweet, drizzly sauce over sundaes, cakes, or even sliced apples and bananas. It's a really treat that's very easy to make!
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: about 1½ cups
    Ingredients
    • ¼ cup dairy-free buttery spread
    • ¾ cup packed light or dark brown sugar
    • ¾ cup canned, full fat coconut milk (see note below)
    • 2½ teaspoons vanilla extract
    • ⅛ to ¼ teaspoon salt, to taste
    Instructions
    1. Melt the buttery spread in a medium saucepan over medium heat.
    2. Whisk in the brown sugar and coconut milk, and let the mixture bubble for 5 minutes (4 minutes at higher altitude), without stirring.
    3. Remove from the heat and whisk in the vanilla and salt. Let cool to room temperature. It will thicken more as it cools.
    4. Once completely cool, you can store the sauce in an airtight container in the refrigerator for up to a few weeks.
    Notes
    Coconut Milk: This is full-fat, regular coconut milk, which comes in cans or little aseptic packages. Do NOT use milk beverage (in the big cartons). You can shake the can before using - your using the milk, not just the cream.
    Nutrition Information
    Serving size: 1 tablespoon Calories: 52 Fat: 3.6g Saturated fat: 2g Carbohydrates: 4.9g Sugar: 4.7g Sodium: 32mg Fiber: .2g Protein: .2g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    1 Comment

    1. Maria on July 6, 2022 1:47 pm

      So easy and tastes great. I used it on df ice cream but want to try the cupcakes soon. Love that it doesn’t have a strong coconut taste. The vanilla seems to come through.

      Reply

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