Vegan Caramel Sauce that’s Nut-Free, Coconut-Free & Soy-Free


This wonderful recipe for vegan caramel sauce was shared with us many years ago by the Vegan Chef, Beverly Lynn Bennett. It’s not only dairy-free, but also tree nut-free, soy-free, coconut-free, and optionally refined sugar-free!

Vegan Caramel Sauce Recipe - dairy-free, gluten-free, soy-free and ready in 10 minutes!

Beverly has authored numerous vegan cookbooks, including her more recent titles: Almond FlourSpiralize!, The Pure Power of Maca, and ChiaTo celebrate Beverly’s cookbook success, Leah made and photographed Beverly’s vegan caramel sauce recipe. Leah tested it with coconut sugar and it was a delicious success, so we’ve added that sweetener option to the recipe.

For the most part, this recipe uses easy-to-find ingredients. But if you have trouble locating arrowroot starch, non-GMO cornstarch can be substituted.

Vegan Caramel Sauce Recipe - dairy-free, gluten-free, soy-free and ready in 10 minutes!

Special Diet Notes: Vegan Caramel Sauce

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

5.0 from 1 reviews
Vegan Caramel Sauce
Prep time
Cook time
Total time
Serves: 1½ cups
  • ¾ cup plain dairy-free milk beverage (soy, rice, etc - your choice)
  • ¾ cup evaporated cane juice (Sucanat) or cane sugar (can sub coconut sugar, or organic brown sugar)
  • ⅓ cup maple syrup or brown rice syrup
  • 1 tablespoon water
  • 1 tablespoon arrowroot starch
  • 2 tablespoons dairy-free margarine or buttery spread
  • 1 teaspoon vanilla extract
  1. Place the milk beverage and sweeteners in a small saucepan, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes.
  2. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan.
  3. Cook the mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens.
  4. Remove the saucepan from the heat and whisk in the remaining ingredients.
  5. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Vegan Caramel Sauce Recipe - dairy-free, gluten-free, soy-free and ready in 10 minutes!

About Author

Alisa is the founder of, 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.


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  3. Hi….. I have a problem with dairy and was looking for recipes to try…..I came across a few of yours. Some I have yet to try but I have tried the caramel sauce and wanted to send you a big thank you, it’s so lovely to have caramel back in my diet and useful to have in my fridge.

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  6. Virginia McDowall on

    Thank You, Thank You for the dairy and soy free recipes for pumpkin pie and for caramel sauce (Caramel Apples for Halloween). You have helped me so much!! Can’t wait to try them.


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