Dangerously addictive, ooey-gooey, rich & thick vegan caramel sauce. Ready in under 5 minutes & so incredibly delicious that you will need all of your will power not to eat it straight from the jar. Don’t say I didn’t warn you!
I created this Five Minute Vegan Caramel Sauce recipe way back in October when I published my Pumpkin Pie With Caramel Sauce & Coconut Whipped Cream. It was totally amazing as part of the pie and I have been making it regularly ever since and serving it in all sorts of ways. I gradually started to get more and more messages from you guys telling me how much you loved it when you made it to go with the pumpkin pie, and a few of you even said that it is the most amazing thing you have ever tasted. It was after hearing this that I knew I needed to share it and all of it’s ooey-gooey deliciousness again in it’s own post.
This Five Minute Vegan Caramel Sauce could not be easier to whip up. It is so simple and yet so amazingly delicious. With just a few minutes of your time and three ingredients (plus water & salt) you can have yourself a jar full of the richest, stickiest, gooiest caramel ever.
The flavour of the caramel is rich, deep, sweet and nutty. It has so much more character than standard caramel recipes thanks to the addition of tahini. The flavour and depth it gives is incredible.
Isn’t it impossible to look at this picture and not feel your mouth water?
This Five Minute Vegan Caramel Sauce is good served in so many ways. Firstly it is A-mazing with my Pumpkin Pie. If you haven’t tried it yet it is a pretty good place to start. Then try it smothered all over my Gingerbread Waffles. Could breakfast get any better?
You can also eat this Five Minute Vegan Caramel Sauce with ice-cream, chocolate cake, apple pie, pancakes, brownies or french toast. For a healthier option try it drizzled over sliced apple or use it as a dip for other fresh fruits. It would be great with a fruit platter at a party. You can also be wicked, grab a spoon and eat it straight from the jar……..(You didn’t hear that from me….I would never do anything like that…..)
If you can bear to part with it this Five Minute Vegan Caramel Sauce also makes an awesome gift. Pour it into a pretty jar, tie some twine or ribbon around the rim, add a tag if you like and gift it to friends, family or neighbours. It keeps really well in the fridge for about three weeks and also can be frozen for a couple of months so makes a perfect gift. Who doesn’t love caramel sauce?
How will you eat your Five Minute Vegan Caramel Sauce? Tag me with your pictures on Twitter or Instagram. I am @avirtualvegan. You can also post to my Facebook page. I’m dying to know what you think!
Five Minute Vegan Caramel Sauce
Ingredients
- 100g | 1/2 cup coconut sugar (sometimes called coconut palm sugar (I have not tried this with any other sugar so I can't guarantee it will work as well if you make a sub)
- 2 tablespoons water
- 2 tablespoons tahini (see recipe note)
- 2 tablespoons coconut oil (solid measurement)
- 1/8 - 1/4 teaspoon salt (add to taste)
Instructions
- Add the coconut sugar and the water to a pan.
- Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 2- 3 minutes max. Do not leave it unattended as it will burn very easily if left too long.
- Remove from the heat and add the tahini, salt and coconut oil. Stir very well until it is all well combined. It is normal to see a few little light flecks through it.If you have trouble getting it to come together put it over a low heat again for 30 seconds or so.
Long time vegan, creator of A Virtual Vegan & author of the book 
Adele Rumbold says
My go to recipe for anything salted caramel.
Bailey says
I made this for my husband’s birthday cheesecake (AMAZING recipe thank you!). We had always eaten it plain but this time I thought I’d make it a little more special with the sauce. I didn’t think it tasted like caramel, I followed the recipe exactly. But my husband tasted it and his first response was “this tastes like bacon.” I didn’t taste the similarity and honestly it wasn’t my favorite sauce (and I’m a huge caramel fan), but anything vegan I can make that can get my husband to say it tastes like bacon is a winner in my book.
Irina says
It is so easy to make this and it is delicious, we loved it, thank you!!!!
A Virtual Vegan says
That’s great. I’m really pleased you enjoyed it Irina!
kay says
Could you use honey, maple syrup or rice malt syrup in place of the sugar?
A Virtual Vegan says
I haven’t tried it but I think it would technically work. I’m not sure on quantities though without trying it myself. They might need adjusting. However, coconut sugar will give it a much better more caramel-y flavour. It works so well in this recipe and will taste completely different if you use something else.
Susan says
I thought the tahini was a little weird and couldn’t imagine how sesame seeds could have anything to do with the taste of caramel, but I took your word for it on how delicious this is and went ahead and made this. So glad I did because you’re right, this is amazing! And I even forgot to add the salt! Instead of water, I used raspberry juice. I was hoping it would come out red for a Halloween concoction I was attempting to make. That didn’t work out (the brown overpowered the red), but I’m so happy I found this recipe anyway because this is a keeper. Can’t wait to try it on my vegan ice-cream!
A Virtual Vegan says
On vegan ice cream it is amazing!!! I’m so glad you ignored your ‘weird’ feelings! This recipe happened accidentally. I thought I had used cashew butter and grabbed tahini by mistake and didn’t realize until it was too late. I thank my lucky stars I made that mistake because it’s so good, (as you have discovered)! Have fun experimenting with it….on everything!!!
Jana danza says
Delicious! Just made it…so simple. I’m going to make some apple cookie bars and will put the caramel sauce between the crust and the apples. I think it should be tasty! Thanks for the recipe.
A Virtual Vegan says
Thank you! I am so glad you are enjoyed it and I am sure it will be awesome in your apple cookie bars :O)
Wendy says
We just made it. It tasted like very sweet tahini. “Carmelini” We are going to try to lessen the amount of tahini next time.
A Virtual Vegan says
You will find that if you lessen the tahini it will get quite thin. Tahini does have a strong flavour which is why I describe the caramel as deep and nutty. In the recipe notes I mention using roasted sesame tahini if you want a deep, strong flavour, or using raw tahini if you want a mellower flavour. Perhaps you would prefer it with with raw tahini or even something like cashew butter instead?
Cathy says
This is so yummy and definitely easy to make! I think I put just a touch too much of salt, as there is a salty note at the end…or I might have left it on the heat a little too long.. I added a bit more coconut sugar and it helped a bit. Good thing i love salted caramel desserts! :)
A Virtual Vegan says
Hi Cathy, This caramel sauce is my favourite thing ever. I could just eat it by the spoonful! It is supposed to have a slightly salty tang as I think caramel is best like that but feel free to reduce the amount of salt or leave it out completely if you make it again….Which I’m sure you will as it’s so addictive!