Last updated on April 11th, 2021 at 10:04 am
Got 5 minutes? Then you've got time to whip up this luscious and smooth 3-ingredient peanut butter caramel sauce. I kid you not, this dark golden gorgeousness could be draped over your ice-cream in mere minutes. Pour it over sticky date cake or whole wheat vegan pancakes.
Raid your pantry, grab a whisk and I'll meet you in the kitchen.
This post is also available as a web story > 3-Ingredient Vegan Caramel.
A few days ago I posted my peanut vegan butter chocolate chip cookies recipe - good times - and to be honest I had a few buckets of peanut butter left over from recipe testing.
That goodness is not going to eat itself. So, we are giving it a helping hand with this vegan caramel sauce. But don't worry, you don't need to be vegan to appreciate this kind of wonderful.
Things to Love About This Recipe
I tripped face first in to this sauce while making a tahini caramel for my flourless tahini caramel black bean brownies. I think you're going to love it!
I kid you not, this sauce is genius. It's:
- Super quick, it literally takes 5-minutes
- Made from whole ingredients
- Cook-free! All you need is a whisk and a bowl and
- So good, you'll be licking the bowl.
- It tastes like liquid peanut brittle!
Ingredients and Substitutions
The truly cool thing about this caramel sauce is that it has 3 ingredients. That's it.
Peanut Butter: A nice runny peanut butter works best for this caramel sauce. You can also swap the peanut butter for almond or cashew butter.
How to Make Caramel Sauce in Under 5-Minutes
You'll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process with images to guide you.
All you will need to make this caramel in under 5-minutes is a bowl and a whisk. Simples, right?
Step 1: Combine the ingredients in a large bowl.
Step 2: Whisk until smooth and delicious.
Are you feeling me? Just whisk away until the mixture comes together in a smooth and peanut buttery caramel. Taste, add salt if you need it, and you are done.
Find yourself a nice runny peanut butter (or almond butter if that's your preference). I am in Australia and for this recipe I used Bega Simply Nuts Smooth Peanut Butter. This isn't a sponsored post, it's just that this nut butter is the perfect consistency for this sauce. If you don't have a runny nut butter, gently warm some up in the microwave or over low heat in a saucepan. Next, add the runny peanut butter to a bowl with maple syrup and a little vanilla and whisk.
That's it. Like I said pour this caramel over ice-cream, over fruit or add to a milkshake - we did that one and trust me it's awesome.
Made from pantry ingredients and about as labour intensive as brushing your hair, this vegan peanut butter caramel sauce is a great one to have in the back pocket when you need something sweet and buttery and you need it now. Enjoy, x.
A good runny smooth peanut butter works best. It can be salted or unsalted but a runny consistency makes the whisking easier.
I'm sorry I don't understand the question. Peanut butter is oxygen. Oh, OK. Almond butter and tahini will work too...
If you can't get a nice runny peanut butter, the best way to get your butter to drizzle is to gently heat it. Either in the microwave for 10 seconds at a time or pop the jar in a pot of hot water until it has loosened up.
You can store your vegan caramel sauce in a sealed container in the fridge for up to a week. It will thicken and firm up as it chills but you can gently warm it again to serve or just whisk in a touch of water to loosen it up.
A spoon. Straight from the jar in to your mouth.
Want more peanut butter recipes? You are speaking my language.
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Peanut Butter Caramel Sauce
- 3 tablespoon peanut butter almond butter works too!
- ⅓ cup maple syrup + 1 tablespoon
- ½ teaspoon vanilla
- pinch fine salt if your peanut butter is unsalted
- To make this recipe super quick, we are looking to use a runny peanut butter. If your peanut butter is thick, gently warm it in the microwave or a saucepan over low heat until runny. Add a teaspoon of dairy free milk if needed to thin the peanut butter out.
- Next, add the runny peanut butter to the maple syrup and vanilla in a mixing bowl and whisk until combined and smooth.
- Taste and add a touch of salt if needed. And you're done.
- Store the sauce in an airtight container in the fridge. It will keep for up to a week.
- If the sauce becomes too thick, heat it gently in a saucepan on the stove top and add a touch of water to thin it out.