Vegan Vanilla Caramel Sauce

Introduction

Turbinado sugar, maple syrup, and arrowroot starch give this vegan vanilla caramel sauce a glossy texture that thickens quickly on the stove. You whisk it for a few minutes, finish with vegan margarine and vanilla, and end up with a pourable sauce that works for desserts, pancakes, or make-ahead drizzling.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Servings: 16

Ingredients

• 2 cups (480 g) granulated sugar
• ¾ cup soy milk, rice milk, or other non-dairy milk of choice
• ¾ cup turbinado sugar
• ⅓ cup maple syrup or brown rice syrup
• 1 tbsp water
• 1 tbsp arrowroot starch
• 2 tbsp vegan margarine
• 1 tsp vanilla

Instructions

1. In a small saucepan, combine the soy milk, turbinado sugar, and maple syrup. Whisk well to combine.
2. Cook over medium heat, while whisking occasionally, for 3 minutes.
3. In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan.
4. Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens.
5. Remove the saucepan from the heat and whisk in the remaining ingredients.
6. Serve, or store in an airtight container in the refrigerator and reheat as needed.

Variations

• Use rice milk instead of soy milk for a slightly lighter body and a more neutral flavor.
• Choose brown rice syrup instead of maple syrup if you want a less distinct maple note and a milder caramel flavor.
• Swap the vanilla for an equal amount of vanilla bean paste if you want a more pronounced vanilla flavor and visible specks in the sauce.
• Add a generous pinch of salt when you whisk in the remaining ingredients if you want a salted caramel profile that balances the sweetness.
• Use vegan butter instead of vegan margarine if that is what you keep on hand; the sauce will taste a little richer and set slightly firmer when chilled.

Tips for Success

• Whisk the soy milk, turbinado sugar, and maple syrup until the sugar starts dissolving so the sauce cooks evenly from the start.
• Keep the heat at medium; higher heat can scorch the sugars before the arrowroot has a chance to thicken the sauce.
• Whisk the water and arrowroot until completely smooth before adding it to the saucepan, or you can end up with small starchy lumps.
• Stop cooking once the sauce coats the whisk and looks glossy; it will continue to thicken as it cools.
• Whisk in the vegan margarine and vanilla off the heat so the finish stays smooth instead of greasy or separated.

Storage and Reheating

Store the sauce in an airtight jar or other airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in a freezer-safe container for up to 2 months, leaving a little space at the top for expansion.

Reheat in the microwave in short 15- to 20-second bursts, stirring between each one, until loosened. You can also reheat it gently on the stovetop over low heat, stirring often; add a small splash of non-dairy milk if it has thickened too much in the fridge.

FAQ

Can you use a different non-dairy milk in this sauce?

Yes. Soy milk will usually give you the fullest texture, while rice milk or another thinner non-dairy milk makes a slightly lighter sauce.

What does the arrowroot starch do?

Arrowroot is the thickener, so it helps the sauce turn glossy and spoonable without dairy. If you skip it, the sauce will stay much thinner.

Why did the sauce get thicker after it cooled?

That is normal for a sugar-and-starch-based sauce. Warm it gently and stir well to bring it back to a pourable consistency.

Can you make this ahead?

Yes. Make it up to a week in advance, refrigerate it in an airtight container, and reheat only the amount you need.