Silky, creamy & rich Vegan Pumpkin Caramel Sauce that takes only 5 minutes to make! It's so ridiculously easy & is just full of sweet pumpkin deliciousness! Be prepared to want to eat it on literally everything.......
1tablespoonnon-dairy milk(more if you want to thin it a bit more)
1tablespooncoconut oil(see recipe note if you prefer to not use oil)
Put the coconut sugar and water into a pan and warm over a medium heat.
When it starts to bubble, remove from the heat and add the cashew butter and salt, stirring until there are no lumps present.
Pop it back on a low heat while you do this as it helps it combine.
Next add the pumpkin puree and stir until combined well.
Add the milk and coconut oil and stir really well again.
Store in a sealed container such as a mason jars in the fridge. It will last for a couple of weeks.It will thicken up when cold. To make more saucy just warm through for 20-30 seconds in the microwave, or for a few minutes in a pan.Feel free to add more milk if you want your caramel to be a thinner consistency.The oil gives the sauce a nice glossy look. If you prefer to not use oil in your cooking then you can omit it.