3-ingredient Vegan Caramel Sauce
Got 5-minutes? Then you've got time to whip up this 3-ingredient vegan caramel sauce. Raid the pantry and grab a whisk, this will be quick.
- 3 tbsp peanut butter almond butter works too!
- ⅓ cup maple syrup + 1 tbsp
- ½ tsp vanilla
- pinch fine salt if your peanut butter is unsalted
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.
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.
Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Calcium: 28mg | Iron: 1mg