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.
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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.
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.