A rich, silky and luxurious vegan brandy sauce to pour over your Christmas pudding or pecan pie. Or devour straight from the pan. No judgement. This festive dessert sauce comes together in around 10-minutes. A holiday win.
This recipe was originally posted November 6 2016 and republished on December 16, 2023 with new images, ingredient substitutions and instructions.
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Why This Recipe Works
Reader Review. I made the second version for my vegan Christmas pudding. I used leftovers for my chocolate brownie. It is absolutely delicious. Thank you so much. xx (Andi) ★★★★★
Note. Originally two versions of this recipe were published. If you would like the super quick version (the first version), reach out through my contact form and I'll happily send it to you.
Brandy sauce is such a traditional Christmas condiment and you don't have to miss out just because you are making it vegan.
Ingredients
Flour and vegan butter. To make this vegan brandy sauce thick and full-bodied, we are going to create a roux of butter and flour. It's simple enough to do. I love Naturli vegan butter (not a sponsored post) but use what you have.
Sugar. I pretty much always use raw sugar in my cooking. You can also use a light brown sugar here too.
Brandy. Get the best quality you can, but if it's something you don't use often, just grab one of those itty-bitty bottles.
Dairy-free milk. I usually use soy milk for this brandy sauce, it thickens really well. However, you can use oat milk or a nice cashew milk. We are going for thick and luxurious here. Choose a milk with a bit of body.
Vanilla extract. Vanilla adds depth to this sauce. Use extract not essence for a richer, less sweet vanilla flavour.
Salt (not pictured) Always. I never met a dessert I didn't add salt to.
How to Make Vegan Brandy Sauce
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
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 too much.
If the pan is too hot, turn it down.
Step 2.
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 3-4 minutes, turn the heat down and stir in the sugar, vanilla extract, brandy and sea salt.
Step 3.
Keep whisking until the sugar is dissolved.
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 if need-be before serving.
And that's it.
FAQs
According to Beyond Celiac, pure distilled brandy is gluten-free. However, always check the packaging.
No. But it can be. Instead of using wheat flour, you can thicken the sauce with 1-and-half tablespoons of cornflour. The steps are different though.
Place the cornflour in a saucepan and add about 3 tablespoon of the milk. Stir to form a smooth paste then gradually stir in the rest of the milk. Place the pan over a medium-low heat and stir constantly until the mixture comes up to a simmer and and begins to thicken.
Turn the heat down and add the butter and sugar. Whisk until the sugar is dissolved and the butter is completely incorporated into the sauce. Add the vanilla and brandy, stirring for another minute or so. Taste to make sure you are happy and also that the cornflour is properly cooked into the sauce.
No worries. Just add a touch more milk to the sauce to thin it out. Add a few tablespoons at a time until you are happy.
Refrigerating the brandy sauce will thicken it, so to thin it out before serving, whisk more milk over a gentle heat.
More Festive Recipes
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Make This Recipe
Homemade Vegan Brandy Sauce
Equipment
- saucepan
- whisk
Ingredients
- 2 tablespoon vegan butter
- 2 tablespoon all-purpose flour
- 2 cups dairy-free milk
- ⅓ cup raw sugar our light brown sugar
- 1 tsp vanilla extract
- ¼ cup (3 tbsp) brandy more or less to taste
- pinch sea salt
Instructions
- 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 too much. We are just looking to cook off the flour.
- 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.
Notes
Place the cornflour in a saucepan and add about 3 tablespoon of the milk. Stir to form a smooth paste then gradually stir in the rest of the milk. Place the pan over a medium-low heat and stir constantly until the mixture comes up to a simmer and and begins to thicken.
Turn the heat down and add the butter and sugar. Whisk until the sugar is dissolved and the butter is completely incorporated into the sauce. Add the vanilla and brandy, stirring for another minute or so. Taste to make sure you are happy and also that the cornflour is properly cooked into the sauce.
Refrigerating the brandy sauce will thicken it, so to thin it out before serving, whisk more milk over a gentle heat.
andi says
I made the second version for my vegan Christmas pudding. I used leftovers for my chocolate brownie. It is absolutely delicious. Thank you so much. xx
Amanda says
Awesome, Andi! Thanks so much for letting me know. I only really make this sauce once or twice a year and always tell myself I need to make it more! I am so glad you like it. Have a great New Years. x
Tammy says
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.
Amanda says
I am so glad "it slaps". I have no idea what that is but I am going to guess it's good. I am so glad the recipe helped you out, Tammy. Thanks for taking the time to let me know. That's awesome of you. Cheers. A, x.
Cap'n Dave says
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!
Amanda says
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.