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.
ORIGINAL POST
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 pears or apple cakes...
The original vegan brandy butterscotch sauce is a lovely, boozy and versatile syrup that is ready in minutes with only five ingredients.
I could wax lyrical about this sauce but I am simply going to leave you with the recipes today. Well, I’ll wax a little but keep it short.
When I created this recipe I was intent on creating a butterscotch flavour without coconut undertones. I love my coconut milk – you should try my coconut milk caramel sauce – 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 or ice-cream, this vegan brandy butterscotch sauce is an intoxicating little brew made sweeter by its simplicity. Enjoy.
Vegan Brandy Sauce
Ingredients
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
Instructions
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.
Nutrition
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
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!
Thanks Cap’n Dave. I can never pick which recipes are going to resonate with readers and some of the recipes I love are met with radio silence. I am so glad this one found you! I hope your family enjoys this for Thanksgiving. Thanks again.