# PLANT-BASED SALTED CARAMEL SAUCE

This is a recipe for a vegan-friendly salted caramel sauce that can be stored at room temperature.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 125 grams plant-based cream
- 225 grams white granulated sugar
- 75 grams coconut oil
- 0.5 teaspoon salt

## Instructions

1. Weigh 125 grams of whippable plant-based cream into a jug.
2. Add 225 grams of white granulated sugar into a heavy bottom pan.
3. Put the pan on a medium heat.
4. The sugar will start to liquefy and when it turns lightly golden, stir it into the uncaramelized sugar to even out the heat.
5. When there is just a bit of uncaramelized sugar left, heat up your cream to just below boiling point.
6. When all the sugar has caramelized, switch off the heat.
7. Add the cream just a few tablespoons at a time and swirl it in.
8. Stir the caramel gently over a low heat until you have a clean bottom.
9. Add 75 grams of coconut oil.
10. Stir in half a teaspoon of salt.
11. Stir in a teaspoon more of cream to emulsify.
12. Pour into a clean warm jar.
13. Store at room temperature.

## Equipment

- jug
- heavy bottom pan
- whisk
- clean warm jar

## Tips

- If white sugar in your country contains animal products, I suggest you write to your elected representative.
- Stirring at this point simply forms a big bowl of solid caramel that takes ages to dissolve.
- My dairy sauce only needs double cream because its fat content is much higher than plant-based cream.
- Coconut oil usually separates but all you need to do is stir in a teaspoon more of cream and that will emulsify the two back together, whereas dairy-free butter tends to behave itself.

## Source

- Original video: https://www.instagram.com/reel/DSA1hdfjPtP/
- Recipe page: https://www.cliprecipe.com/recipe/b911c1b2-ff6d-4baa-b2f0-836cacd9a3a7
- Extracted: 2025-12-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt