I had no idea how easy it is to make this dairy-free caramel sauce and has so many uses. It can also be adapted to be a vegan caramel sauce if required. In fact, all the products I used are labelled as suitable for vegans. AND if you love Lotus Biscuits then this will be a winner!
Delicious Dairy-Free Caramel Sauce that is SO versatile.
- Add to your favourite dairy free ice cream
- Stir into coffee
- Use to make milkshakes
- Add a pinch of your favourite sea salt for a delicious dairy-free salted caramel sauce
- Can be made as vegan caramel sauce
- Dress up some dairy free ice cream for a quick treat or a simple dinner party dessert.
- Two different ways to make the sauce, either, light flavour or a richer flavour.
Is this sauce suitable for vegans?
I’m not vegan, but there is certainly an overlap between dairy-free and vegan recipes and products and I would say that it is possible for this to be a vegan caramel sauce. Certainly, the products I used were labelled as suitable for vegans, but you must always check the labels.
A fabulous dairy-free ice cream dessert
This sauce is so versatile I don’t really know where to begin, so let’s begin at the end, with this dairy-free ice cream treat which was welcomed with much excitement in this house. Dairy free desserts can be expensive but add some of this delicious sauce and some crushed Lotus biscuits and you will be on to a winner. We have a variety of favourite dairy free ice creams, most of them vanilla.
Tesco dairy free ice cream offer plenty of choice from well-known brands, including Wicked Kitchen and Swedish Glace. We also really love Lidl dairy-free ice cream, from Vermondo and Aldi’s Plant Menu. We find the Aldi Plant Menu dairy free ice cream is very similar to Swedish Glace and was the ice cream of choice for this. I’ve talked about Lotus biscuits which we love, but I couldn’t get any in the supermarket. However, we used the Aldi caramelised biscuits, from Belmont which made an excellent substitute.
Before you start
There is a lot of information on the internet for caramel sauce recipes. I’ve taken inspiration from the BBC Good Food website. This is just my take on it, adapted to be dairy free. This dairy free caramel sauce recipe can be made in two ways. Both result in a smooth pouring sauce which you can serve warm or cold. Choose between a blonde version with all white sugar or, for a slightly richer version I use a combination of white and brown sugar. We prefer the richer version but both make an amazing dairy free caramel sauce.
What is most important to remember is that when caramelising the sugar, you need to ensure you do it at a time when you can give it your full attention as it does not take long and it gets very hot. Keep this in mind if you have young children.
Equipment
- Heavy-based saucepan, such as a cast-iron pan. For this recipe, I have used our cast iron Le Creuset casserole pan. A sieve might also be handy.
- Heatproof spoon or whisk
- Heatproof sieve (optional)
Useful Tips before you start
This is very straightforward but there are a few things that are important for the best result and a delicious dairy free caramel sauce. Once you have added the sugar and water to the pan do not be tempted to stir it. This means, as you heat the sugar mixture, do not stir it or scrape down the side of the pan. This is to avoid scraping any crystallised sugar into your sauce.
Be aware that once it starts to bubble all over, you need to turn the heat down before it boils over. This makes a sauce of pouring consistency that will thicken once it is cold. Once you have mastered this easy recipe you can experiment with how long you cook the sugar and water mixture. If you simmer it for a little longer, this will result in a slightly thicker consistency.
If you have made this sauce and are worried that it is not entirely smooth due to sugar crystals, then allow it to cool and pass through a sieve before putting it into a container.
Dairy-Free Caramel Sauce Recipe
Ingredients
- 100g light brown sugar (or use all white sugar for lighter colour and taste)
- 150g white sugar (caster sugar or granulated sugar are both fine)
- 60ml water
- 130ml plant-based double cream ( I used Elmlea Plant)
- 50g dairy-free butter (I used Pure Slightly Salted Block)
- Pinch of sea salt (optional)
- COOK TIME Approx 10 minutes plus cooling
Method
Add all the sugar and water to a heavy-based pan. Dissolve over a low heat but do not stir. Once the sugar is dissolved, increase the heat and allow it to bubble gently for between 5-8 minutes until it turns brown and you can smell the caramel. Remove from the heat.
Be very careful as the mixture will be very hot. Carefully stir in the plant-based butter and cream. Add a pinch of sea salt if you want a salted caramel taste. Allow to cool and store in the refrigerator where it will keep for a few days.
If you have sugar crystals in your caramel sauce you can pass it through a sieve whilst still warm. Always be careful when working with hot sugar as even splashes can cause burns.
Dairy-Free Caramel Sauce with Dairy-Free Ice Cream and Lotus Biscuits.
Add some crushed Lotus Biscuits and some of your dairy-free caramel sauce to the bottom of a sundae glass. Alternate layers of your favourite dairy-free ice cream, crushed biscuits and the sauce for a simple, crowd-pleasing dessert. Top with more sauce and a whole Lotus Biscuit. We used Aldi’s plant-based ice cream for this dessert, and Aldi’s caramelised biscuits as the Lotus ones were out of stock.
Looking for more dairy-free dessert ideas? https://www.ultimatedairyfree.com/versatile-push-up-cake-pops-for-dairy-free-desserts-and-more/
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Take note of any “may contain” warnings if at risk from cross contamination.
Dairy Free Caramel Sauce
Equipment
- Heavy-based saucepan
- Heatproof spoon or whisk
- Sieve (optional)
Ingredients
- 100 g light brown sugar*
- 150 g white sugar (caster sugar or granulated sugar)
- 60 ml water
- 130 ml plant-based double cream**
- 50 g plant-based butter**
- Optional pinch sea salt
Instructions
- Add the sugar and water to a heavy-based pan. Dissolve over low heat. Do not stir.
- After the sugar is dissolved, increase the heat and allow it to bubble gently for between 5 - 8 minutes until it turns brown and you can smell the caramel.
- Remove from the heat and carefully stir in the plant-based butter and cream.
- Optional - add a pinch of your favourite sea salt for salted caramel sauce but be mindful of any salt in your plant-based butter alternative.
- Allow the mixture to cool.
- Once cool, store in an airtight container in the fridge, where it will keep for a few days.
- You shouldn't have sugar crystals in your sauce, but if you are concerned about this then you can sieve the sauce once cool.
Notes
