Levana’s Dairy-Free Caramel Sauce

Levana’s Dairy-Free Caramel Sauce
Cook time
Total time
This recipe is from the Levana Cooks newsletter, and the author of Levana Cooks Dairy Free!
Serves: Makes around 1 cup caramel
  • 1 cup sucanat or brown sugar
  • ¼ cup agave syrup
  • ⅓ cup water
  • ¾ cup soy milk or other non-dairy milk
  • ½ cup soy milk powder or rice milk powder
  • 3 tablespoons brandy or rum
  • 1 tablespoon vanilla extract
  • Pinch salt
  1. Bring the first three ingredients to boil in a small saucepan, stirring.
  2. When it comes to a boil, stop stirring, and cook on a low flame until thick and a deep amber color, 2-3 minutes.
  3. Whisk the non-dairy milk and the powder in a mixing bowl until perfectly smooth. Carefully (to avoid splattering) add the soy mixture to the sauce pan, with the brandy, rum and salt, and cook another 3 minutes, whisking until smooth.
  4. Transfer the mixture to a glass jar, and keep refrigerated.

About Author

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. Pingback: Hey would you happen to have a vegan caramel recipe? I've been searching for one for ages! Thanks :) | VeganBlog.org

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