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This vegan salted caramel sauce consists of only 3 ingredients and takes just minutes to make.
I’ve used this caramel sauce on top of ice cream, hot cocoa, and cinnamon apple scones.
Using Quality Coconut Milk for Vegan Salted Caramel Sauce
When it comes to choosing a coconut milk there are a few important factors to pay attention to. For starters, whether or not the coconut milk contains a thickening agent such as guar gum or xanthum gum is a key difference that will set quality coconut milk and poor coconut milk apart. I prefer to use coconut milk that does not contain a thickening agent. The reason I do this is because when manufacturers add a thickening agent, that’s usually to make up for the large amount of water within the can. If the coconut milk does not contain a thickening agent, that’s typically because there is enough coconut or coconut extract within the can. The more coconut or coconut extract within the can means the more natural coconut fat will be in the can and it’s less likely to need a thickening agent.
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Want more sweets? Check out my recipe for Vegan Pumpkin Pie Parfaits!