Have you noticed all the spring photos and farmer’s market photos on Instagram? I’d just like to say now that it’s nowhere near spring in Winnipeg. But I’m not complaining, because I have some exciting news. This week I will be leaving for Thailand!
I’m really looking forward to the trip. I’ve completed all my classes and will graduate when I return in June, so this will be a wonderful break from the hustle and bustle of daily life. While I’m gone I’ll be posting a couple of recipes, but things will be a little quiet around here for a month or so. Now, on to the caramel!
Certain items seem like the holy grail of vegan baking, and those items tend to be the ones that are heavily based on dairy or egg products. Take caramel sauce, for example. The two all-star ingredients in a classic caramel sauce are butter and cream.
Instead of using vegan butter, I opted to experiment with a lighter version of caramel sauce that still has that distinguishable caramel taste. When dates are blended with almond milk and vanilla, they take on a rich caramel flavor that is surprisingly close to the real thing.
This vegan caramel sauce won’t be as drizzly as the typical stuff; it has more of a spreadable quality. If you want drizzly caramel, just put some in a plastic bag and make a tiny cut in the corner. Then you can pipe out the sauce.
It’s also slightly less sweet (a bonus for me) so you’ll enjoy this if you find typical caramel sauce too sweet. You can use any non-dairy milk, though I suspect coconut milk might affect the taste slightly.
This vegan caramel sauce is easy, no-bake, and much healthier than your average caramel sauce. Give it a try!
Print Vegan Caramel Sauce Author: Katy’s Kitchen Prep time: 30 mins Total time: 30 mins Yield: 2 cups Ingredients
- 2 cups pitted dates
- 1 ¼ cup plus 3 TB almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- pinch salt
- Place the dates in a large bowl and cover them with hot water. Let the dates sit to soak and soften, about 20 minutes.
- Drain the dates and add to the food processor with the almond milk, lemon juice, vanilla extract, and salt. Process until smooth. Store in the fridge.
Vegan caramel sauce tastes great on top of some Vegan Vanilla Ice-Cream!