Dairy-Free Salted Caramel


I’ve been perfecting this recipe for a while but this is it! The ultimate dairy-free vegan salted caramel. Heat this up for a sumptuous creamy caramel sauce for dipping apples or drizzling on a sundae or chill for a thick toffee style caramel perfect for millionaires shortbread or banoffee pie, it’s perfectly versatile.


Dairy-Free Salted Caramel

Makes Approx 200ml


  • 200g Caster Sugar
  • 250ml Coconut Cream
  • 50g Vegan Butter (pure or flora freedom work well)
  • Pink Himalayan Salt (or sea salt)


  1. In a saucepan, heat the sugar on a high stirring occasionally.
  2. Once all of the sugar has melted reduce to a medium heat and add the butter, it will sizzle and bubble so continue to stir until incorporated.
  3. Add the coconut cream and stir again. The mixture will continue to bubble.
  4. At this stage the caramel may look more like syrup than a sauce but this is perfect, turn the heat up to high and stir occasionally. Keep this going for 10-15 minutes until the caramel has thickened into a pourable sauce. At this stage salt to taste.
  5. Transfer to a heat proof container (mason jars are recommended) the caramel will thicken considerably as it cools, refrigerate to thicken further or heat up for a pourable sauce.



3 Comments Add yours

  1. Sarah FEEHAN says:

    Do you think I could sub refined coconut oil instead of the spread? Thanks


    1. eatpetite says:

      I think you may be best removing it entirely if needed. However, if you choose to use coconut oil let me know how it goes!


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