Gluten-Free Vegan Recipes / Vegan Condiments and Sauces

3-ingredient vegan caramel sauce (aka peanut butter caramel)

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Last updated on September 26th, 2020 at 07:57 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. So, raid your pantry, grab a whisk and I’ll meet you in the kitchen.

A man holding a jar of 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.

Caramel sauce dripping from a whisk in to a bowl.

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 and…

…it totally doesn’t matter that this caramel is vegan caramel. This stuff is the BOMB.

Sweet, full-bodied, nutty and completely luscious in a lick your spoon kind of way, this is the quickest caramel you’ll ever make.

Whisk-Only Caramel Sauce

All you will need to make this caramel in under 5-minutes is a bowl and a whisk. Simples, right?

Pro Tip: 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.

Side by side images of caramel ingredients and caramel being made.

Are you feeling me? Just whisk away until the mixture comes together in smooth and peanut buttery caramel. Taste, add salt if you need it, and you are done.

Overhead image of caramel being whisked in a large bowl

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.

Faqs

What’s the best peanut butter to use? 

A good runny smooth peanut butter works best. It can be salted or unsalted but a runny consistency makes the whisking easier. 

Can I use something other than peanut butter?

I’m sorry I don’t understand the question. Peanut butter is oxygen. Oh, OK. Almond butter and tahini will work too…

How long will the caramel keep?

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.

What should I serve my caramel with?

A spoon. Straight from the jar in to your mouth. Or, perhaps with my vegan sticky date cake, a big pile of whole wheat vegan pancakes or just over some berries and fruit.

3-ingredient Vegan Caramel Sauce

Got 5-minutes? Then you've got time to whip up this 3-ingredient vegan caramel sauce. Raid the pantry and grab a whisk, this will be quick.
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Course: Condiment | Dessert | Sauces
Cuisine: Vegan
Prep Time: 4 minutes
Total Time: 4 minutes
Servings: 5
Calories: 116kcal
Author: Amanda Logan

Ingredients 

  • 3 tbsp peanut butter almond butter works too!
  • cup maple syrup + 1 tbsp
  • ½ tsp vanilla
  • pinch fine salt if your peanut butter is unsalted

Instructions

  • 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.

Notes

What’s the best peanut butter to use? 
A good runny smooth peanut butter works best. It can be salted or unsalted but a runny consistency makes the whisking easier. 
Can I use something other than peanut butter?
I’m sorry I don’t understand the question. Peanut butter is oxygen. Oh, OK. Almond butter and tahini will work too…
How long will the caramel keep?
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 in the cool but you can gently warm it again to serve or just whisk in a touch of water to loosen it up.
What should I serve my caramel with?
A spoon. Straight from the jar in to your mouth. Or, perhaps with my vegan sticky date cake, a big pile of whole wheat vegan pancakes or just over some berries and fruit.

Nutrition

Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Calcium: 28mg | Iron: 1mg
Tried this recipe?I’d love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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