Vegan Pumpkin Caramel Sauce
Author:Silky, 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 litreally everything.......
Ingredients
- ½ cup (100 grams) dark brown sugar , or coconut sugar
- 2 tablespoons water
- ½ teaspoon fine sea salt
- 2 tablespoons cashew or almond butter , or seed butter for nut-free
- ½ cup (110 grams) pumpkin puree
- 2 tablespoons dairy-free milk (more if you want to thin it a bit more)
- 1 tablespoon vegan butter , or coconut oil (omit to make oil-free)
- ¼ teaspoon pumpkin spice
INSTRUCTIONS
- Put the sugar, water and salt into a small pan and warm over medium heat. When it starts to bubble remove from the heat.
- Add the nut butter and give it a good stir, smushing the nut butter in until combined. You can pop it back over low heat while you do this as it helps it combine.
- Next add the pumpkin puree, milk, vegan butter, and pumpkin spice. You can melt the vegan butter first or add it solid. Stir briskly (until the butter melts if it went in solid), and everything is smooth and combined. Leave it thick or add a little more milk to thin if you prefer.
- Remove from the heat and transfer to a jar or container.
NOTES
Store in a sealed container in the fridge for up to 2 weeks. Warm gently in a pan on the stovetop or for 20-30 seconds in the microwave. Add a few drops of plant milk to thin as necessary.
NUTRITION
Serving: 2tablespoons | Calories: 118kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2953IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
