Last updated on January 24th, 2021 at 11:56 am
Got 5 minutes? Then you've got time to whip up this luscious and smooth 3-ingredient vegan 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.
Updated with process images and instructions on December 21, 2020.
This post is also available as a web story > 3-Ingredient Vegan Caramel.
Two sweet recipes in a row! What?! It's true it doesn't happen often here, but this is a lovely exception. 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 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.
What You'll Need
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.
I tripped face first in to this sauce while making a tahini caramel for my flourless tahini caramel black bean brownies. Like a jar of peanut butter to the head it struck me that maple and peanut butter would work like Laverne and Shirley. Great separately but even better together. And it is! This vegan caramel sauce is pretty darn wonderful.
How to Make Caramel Sauce in 5-Minutes
You'll find full instructions and measurements in the recipe card at the bottom of the post. The following is a summary of the steps to go along with the process photos.
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 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...
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.
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3-ingredient Vegan Caramel Sauce
- 3 tbsp peanut butter almond butter works too!
- ⅓ cup maple syrup + 1 tbsp
- ½ tsp 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.