mmmm caramel. Or is it KARR-uh-mel, KARR-uh-muhl or KAR-muhl? I’m a KARR-uh-mel gal. Anyways…here’s a quick how-to for vegan caramel sauce that won’t have you use a $3 can of coconut cream (who has the budget for that???)
VEGAN CARAMEL SAUCE
3/4 cup brown sugar
1 cup unsweetened almond milk
1 tbsp maple syrup
1/8 tsp cream of tartar
In a small sauce pan, heat all the caramel sauce ingredients together and whisk until combined. Bring to a gentle boil, and let cook, untouched for 30 minutes. Once done cooking, give a good scrape with a rubber spatula, pour into a jar and seal with lid. Let cool in the refrigerator for at least 3 hours, or until thickened. Will last up to one week in the fridge, but I doubt it’ll last that long because you’ll want to pour it over EVERYTHING or swirl it into something like this apple crisp.
