Holiday Recipes / Vegan Condiments and Sauces

Vegan Brandy Sauce | 2-Ways

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Last updated on December 14th, 2019 at 12:22 am

I originally posted my recipe for vegan brandy butterscotch sauce two years ago but I have been playing with it and found I can create a thicker creamier version. Don’t get me wrong, the original is still awesome. It is quick, simple and deliciously boozy.

This new version is a little more labour intensive – brace yourself, there is stirring involved – but the result is a wonderful thick vegan brandy sauce.

Vegan brandy sauce being stirred in a pot


My last post featured a deliciously decadent but super simple vegan chocolate gingerbread bundt cake and today we have the accompanying Vegan Brandy Butterscotch Sauce. I have written a separate post for this sauce because firstly, it deserves its own space because it is wonderful and secondly, this sauce not only goes with the bundt cake but also over ice-cream, baked fruit or try it with my flourless dark chocolate pear cake. 

The original vegan brandy butterscotch sauce is a lovely, boozy and versatile syrup that is ready in minutes with only five ingredients.

Close up image of vegan brandy sauce in a jar

When I created this recipe I was intent on creating a butterscotch flavour without coconut undertones. I love my coconut milk – you should try the coconut milk caramel sauce in my vegan caramel sauce  3-ways post –  and it is a must in any plant-eaters pantry but I was looking for a little saucepan of nostalgia. I wanted a true sweet brandy sauce and unless my taste buds deceive me, I got it.

I used half coconut milk and half soy milk with unprocessed sugar, vanilla and brandy to create a wonderfully sweet, silky and frankly boozy sauce.

For those wanting a little holiday “spirit” in their butterscotch sauce or as a special something over poached fruit this vegan brandy butterscotch sauce is an intoxicating little brew made sweeter by its simplicity. Enjoy.

ps. if you love these flavours try my vegan salted bourbon pecan pie.

An overhead image of slices of pudding with brandy sauce on a table

Vegan Brandy Sauce

A completely intoxicating and delicious vegan brandy butterscotch sauce that is ready in minutes. Now with 2 versions. 
4.5 from 2 votes
Print Pin Rate
Course: Sauces
Cuisine: Vegan
Keyword: vegan brandy sauce
Cook Time: 10 minutes
Servings: 6
Calories: 166kcal
Author: Amanda Logan


Quick Butterscotch Brandy Sauce

  • 165 ml coconut milk
  • 165 ml almond or soy milk I used soy
  • 1 cup rapadura or coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp brandy or more to taste

New Thicker Butterscotch Brandy Sauce

  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 cups dairy-free milk
  • 1/3 cup coconut or rapadura sugar or more for a sweeter sauce
  • 1 tsp vanilla extract
  • 1/4 cup brandy more or less to taste
  • pinch sea salt


Quick Butterscotch Brandy Sauce

  • Combine the milks and sugar in a small saucepan and bring to a slow boil.
  • Reduce heat and allow sauce to simmer for 7 -10 minutes.
  • Add vanilla and brandy and simmer for another minute or two.
  • Allow to cool. The sauce will thicken as it cools. 

New Thicker Butterscotch Brandy Sauce

  • In a small saucepan over low heat melt the vegan butter and stir in the flour. Keep stirring for around 3-4 minutes until the raw flour smell of the roux (the butter and flour mixture) is cooked off. Be careful to not let the mixture brown. 
  • Whisk in the dairy-free milk and increase the heat to low/medium. Continue to whisk as the mixture thickens to prevent it sticking to the bottom of the saucepan. When the sauce base has thickened, usually around 5 minutes, turn the heat down and stir in the sugar, vanilla extract, brandy and sea salt. 
  • Continue stirring until the sugar has dissolved and the sauce ingredients are combined. Taste and adjust if needed. Remove the sauce from the heat and pour it in to a container to serve. I pour my in to a jar first to cool slightly. It will thicken further as it cools so add a little more dairy-free milk to thin out if required before serving. 
  • Store covered in the refrigerator for up to 3 days. 


Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 69mg | Potassium: 99mg | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 2.2mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Close-up of vegan brandy sauce in a jar with recipe title

A jar of brandy sauce on a table with text

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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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July 6, 2020 11:22 am

4 stars
Thank you so much. I was in a total bind and you came through for me! I used your easy version. I only had oat milk and I added arrowroot to thicken but it is poured all over an apple cake and as my 17 year old says, “it slaps”. Thank you.

Cap'n Dave
Cap'n Dave
September 23, 2018 5:35 pm

You posted this nearly 2 years ago and not a single person has commented? Wow…I definitely say “Wow” because it looks AMAZING!!!

I’m looking for a good brandy sauce (vegan, of course) and this was the first one that popped up in my search, and it sounds absolutely wonderful to have over poached pears with a streusel and oatmeal crumble topping for this Thanksgiving at my family’s place in Washington!

Definitely saving this! Thank you!

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