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
![My daughter threw down a challenge to make vegetables interesting or she wouldn’t eat them. Insert scoff [here]. BUT I am happy to play so here is our blueberry pie smoothie bowls with cauliflower. Game on, small one. Game on.
Ingredients
1/4 cup coconut milk full-fat
1 cup frozen blueberries around 130 grams
1 frozen banana peeled and chopped
1 cup frozen cauliflower a scant cup | 80 grams
3-4 medjool dates pitted and soaked
1 tbsp almond butter
1/2 tsp ground cinnamon
water - around 1/2 cup to help with blendingInstructions
Add the coconut milk and a little water to your blender first and add the remaining ingredients and blend until smooth.
Add a touch more water if your blender is struggling.
Pour the smoothie in to 2 small bowls or glasses
Add your favoruite fruits, nuts, seeds or granola to serve](http://scontent-mia3-2.cdninstagram.com/vp/b8391a78f88aa1b67003a68d2b3b6c56/5DD4E6B6/t51.2885-15/e35/s320x320/66322783_463925164447290_2455681662889350851_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "My daughter threw down a challenge to make vegetables interesting or she wouldn’t eat them. Insert scoff [here]. BUT I am happy to play so here is our blueberry pie smoothie bowls with cauliflower. Game on, small one. Game on.
Ingredients
1/4 cup coconut milk full-fat
1 cup frozen blueberries around 130 grams
1 frozen banana peeled and chopped
1 cup frozen cauliflower a scant cup | 80 grams
3-4 medjool dates pitted and soaked
1 tbsp almond butter
1/2 tsp ground cinnamon
water - around 1/2 cup to help with blendingInstructions
Add the coconut milk and a little water to your blender first and add the remaining ingredients and blend until smooth.
Add a touch more water if your blender is struggling.
Pour the smoothie in to 2 small bowls or glasses
Add your favoruite fruits, nuts, seeds or granola to serve")
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.