Go Back Email Link
+ servings
An overhead image of slices of pudding with brandy sauce on a table

Vegan Brandy Sauce

A completely intoxicating and delicious vegan brandy butterscotch sauce that is ready in minutes. Now with 2 versions. 
4.67 from 3 votes
Print Pin
Course: Sauces
Cuisine: Vegan
Cook Time: 10 minutes
Servings: 6
Calories: 166kcal
Author: Amanda Logan


Quick Butterscotch Brandy Sauce

  • 165 ml coconut milk
  • 165 ml almond or soy milk I used soy
  • 1 cup rapadura or coconut sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon brandy or more to taste

New Thicker Butterscotch Brandy Sauce

  • 2 tablespoon vegan butter
  • 2 tablespoon all-purpose flour
  • 2 cups dairy-free milk
  • cup coconut or rapadura sugar or more for a sweeter sauce
  • 1 teaspoon vanilla extract
  • ¼ cup brandy more or less to taste
  • pinch sea salt


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. 


Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 69mg | Potassium: 99mg | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 2.2mg | Calcium: 43mg | Iron: 1mg
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. Thank you!