Butterless Caramel Sauce Spiked with Brandy or Rum


This dairy-free rum or brandy caramel sauce was shared with us by kosher chef Levana Kirschenbaum, a long time friend of Go Dairy Free. She skips adding butter or oil of any kind, and uses her own distinct blend of sweeteners. She also likes to spike this vegan-friendly caramel sauce with brandy or rum for more depth in flavor. But if needed, you can skip the boozy addition.

Dairy-Free Butterless Caramel Sauce Recipe Spiked with Brandy or Rum (vegan friendly, no dairy alternatives!)

Special Diet Notes: Rum or Brandy Caramel Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, oil-free, and vegetarian.

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.

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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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