a curious cook

Vegan caramel sauce

vegan karamelsaus

This vegan caramel sauce makes every sweet treat taste even better. I pour it over pancakes and waffles, serve it with all kinds of desserts, scoop it over ice cream and fill my donuts with it. Fancy a different taste? Add some vanilla extract or try my variations with salt, coffee and chocolate. You can find the (Dutch) recipes for this in my book Dosia Bakt Vegan.

Vegan caramel sauce

for ± 100 ml

100 g / ½ cup sugar
45 g / 3½ tbsp vegan butter or coconut oil
a few drops of roasted sesame oil
75 ml / ¹/₃ cup soy cream (±26 % fat) or oat cream (± 13 % fat)

Add the sugar to a pan with 50 ml / 3 ½ tbsp of water. Bring to the boil without stirring and leave to simmer over medium-high until the sugar syrup turns into a dark tea color.
Stir in the butter. Be careful: the mixture will bubble up high and boiling caramel is very hot!
Add the vegan cream and a pinch of salt stir for a few minutes for a thicker sauce. Use warm or cold. If you prefer a thinner vegan caramel sauce, just add a splash of extra vegan cream.

fotography: Eric van Lokven, styling Cyn Ferdinandus, food styling Victor de Launay





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