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How To Make: Vegan Salted Caramel Sauce


We love an authentic, dry-burned caramel sauce. Made using a process that feels like a lost art, it produces a sauce with a bold smoky flavor, which we balance with a bit of vanilla and the right amount of sea salt. 


1 cup cane sugar
1 cup coconut milk (gum free if you can find it!)
1 tsp. vanilla extract
1/2 teaspoon sea salt


1 cast iron skillet or similar pan
Heat-proof spatula
Measuring cups
Small sauce pot


Warm the coconut milk in a small saucepan over medium-low heat to melt any solidified coconut oil, set aside once oil is melted.
In a heavy-bottomed sauté pan, such as a cast iron pan, melt the sugar over medium heat. As the sugar begins to liquefy, stir continually, as it will begin to change color and caramelize rather rapidly. When the sugar has reached an even light-amber color, watch for a bit of smoke to rise from it—this shows the sugar is done being caramelized. Immediately add the coconut milk a little at a time, whisking after each addition. Remove the pan from the heat and stir in the salt and vanilla.
Allow to cool slightly and use right away for an ice cream topping, or store in a jar in the fridge for up to a couple of months. 


Note: Caramelizing sugar can be dangerous as it is very hot and can burn you easily. Please use caution and do not touch the sugar while it is cooking.

Click here to watch a short instructional video. 


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