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  • Writer's pictureYummy Sprout

Easy Homemade Caramel

I love how easy it is to make this caramel and the cashew butter reduces the amount of butter or butter substitute needed. The coconut milk makes such a creamy and rich caramel you would never know it's vegan!

Easy Homemade Caramel


1/2 cup Coconut Milk

2 tbsp Vegetable Spread

(non-hydrogenated) or Butter

2 tbsp Brown Sugar

1/4 tsp pure Vanilla

1/4 tsp Salt (omit if there is salt in the nut or seed butter)

1/4 cup smooth Cashew Butter (omit for nut-free version)

Add all the ingredients to a deep, glass (microwave safe) bowl. Microwave for 30 seconds. Whisk for about 20 seconds. Microwave 45 seconds and whisk again for about 20-30 seconds. Microwave 1 more minute (at this point it should be bubbling) and whisk for a minute or two. The sauce should be smoothing and thickening. Allow the sauce to sit for a few minutes then whisk again before using in a recipe. Perfect for caramel apples, drizzled on ice cream and even on top of oatmeal. Store in an airtight container in the fridge for about 2 weeks.

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