Homemade Vegan Brandy Sauce
A completely intoxicating and delicious vegan brandy sauce that is ready in minutes.
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Servings: 6
Calories: 166kcal
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
Is brandy gluten-free?
According to Beyond Celiac, pure distilled brandy is gluten-free. However, always check the packaging.
Is vegan brandy sauce vegan?
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.
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.
My sauce is too thick...
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.
Refrigerating the brandy sauce will thicken it, so to thin it out before serving, whisk more milk over a gentle heat.
Nutrition
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
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