Healthy Salted Caramel Sauce

by Sarah

in Dairy-Free, Desserts, Egg-Free, Sauce, vegan

Homemade salted caramel drizzle is amazing. Especially when it’s sans heavy cream and butter

Even though this caramel is healthier, it still has all the delicious taste of salted caramel made with cream and butter = can we make an extra jar please?

Sweet and Salty Vegan Caramel Sauce ~ perfect drizzle for your next dessert | www.savoringspoon.comThis caramel is also easier to make than traditional salted caramel so you can have some simmering on the side when you’re making dinner.

I recently had some homemade salted caramel at a friend’s house and it was so delicious I knew I had to make it. It was also so delicious I knew I had to eat it often and that everyone should eat it with me, even if they are allergic to dairy and eggs or vegan.

Sweet and Salty Vegan Caramel Sauce ~ perfect drizzle for your next dessert | www.savoringspoon.comThis salted caramel has a coconut milk base and the use of coconut palm sugar instead of regular granulated white sugar really gives it the amazing taste and the rich brown color.

I have tried making healthy salted caramel with white sugar and it really just does not taste or look as good, so make sure you get some coconut palm sugar. You can find some at almost any grocery store and also Amazon so please please please go get some and try this caramel sauce because it will change how you eat caramel (can we say more caramel please?). 
Sweet and Salty Vegan Caramel Sauce ~ perfect drizzle for your next dessert |

In the close-up of this sauce, you can see that it is very thick and has an amber color. You can adjust the thickness to your liking. If you like caramel to be thick like this one, just simmer it for longer on the stove (evaporates the water in the caramel) and also keep it in the fridge a couple hours before you spoon it out to give it a chance to finish thickening as it cools. If you like it thinner, don’t simmer for as long on the stove.

Salted Caramel is perfect for drizzling, dipping, eating straight from the jar. You can drizzle it over your apples, pancakes, popcorn, cupcakes, whipped cream, ice cream — anything!


Here I am drizzling it over some ice cream. This is a vegan coconut ice cream dazzled by some toasted coconut flakes, pecan pieces, salted caramel, with two rolled chocolate cigars sticking out (post on that coming soon!).

Make some. Give some to your vegan friend. They will love you forever and always :)

Vegan Salted Caramel

Vegan Salted Caramel


  • 3/4 cup coconut milk fat (not Light)
  • 1/2 cup maple syrup
  • 1 cup coconut palm sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch (optional)
  • 2 tablespoons Earth Balance vegan butter
  • 1 teaspoon vanilla extract


  1. Put a can of coconut milk in fridge overnight so the coconut fat separates from the liquid. After it separates, scoop out 3/4 of the milk fat (top layer). If your brand of coconut milk has a lot of fat it will be solid. Mine did not have as much fat and was a thick white fluid. Don't scoop out the clear liquid part under the fat.
  2. Put coconut milk fat, maple syrup, palm sugar, salt, and sifted cornstarch in a saucepan. Sifted cornstarch is optional, but will make the syrup thicker. Sift to avoid cornstarch clumps.
  3. Boil on medium-high heat, stir often. Once it boils, reduce heat to low and let simmer for 30 minutes.
  4. After 30 min, stir in 2 tablespoons Earth Balance and 1 teaspoon of vanilla extract while simmering at low heat. Pour into a jar and let cool in the fridge. It will thicken in the fridge as it cools. Let thicken for a couple hours or overnight if you want it super thick.


Recipe makes about 1 cup of caramel. The caramel keeps in the fridge for one week.

Leave a Comment

{ 10 comments… read them below or add one }

1 Diella August 15, 2014 at 11:49 am

Yay! This salted caramel is perfect for a recipe I’m working on. I can’t wait to make it!


2 Sarah August 18, 2014 at 10:40 pm

Glad you like it!


3 Connie @ Sprig and Flours August 16, 2014 at 7:35 pm

This looks delicious! I love that it’s healthy. I have a serious craving for vanilla ice cream with this caramel sauce now (:


4 Sarah August 18, 2014 at 10:40 pm

Vanilla ice cream with this sauce is delicious <---- do it!!


5 Joanne August 17, 2014 at 6:51 am

I’ve made caramel with coconut milk before and it is amazing how good it is! Especially when slightly salted. Who needs the cream, after all?!


6 Sarah August 18, 2014 at 10:40 pm



7 Holly | Beyond Kimchee August 21, 2014 at 5:39 am

Perfect to drizzle on ice creams! I love that it is vegan and healthy version. I can take a spoonful straight to my mouth.


8 Sarah August 21, 2014 at 9:18 am

Thanks Holly!


9 Cindy July 26, 2015 at 12:05 pm

I just made your green tea cupcakes! Ooooh maaaaan, they are yummy!! Mine didn’t turn out quite as pretty as yours though. My icing wasn’t quite as creamy looking. My caramel sauce is delicious but the coconut part of it solidified while in the fridge. Even though I stirred it, I couldn’t get it completely blended again. Thanks so much for some yummy vegan options! Cindy


10 Sarah July 26, 2015 at 10:08 pm

Hi Cindy! I’m glad you enjoyed these green tea cupcakes! Thanks for letting me know about the coconut part solidifying in the fridge! It may help to heat it just slightly before stirring – I also noticed this caramel gets quite solid when left in the fridge overnight. I will see if I can figure out how to prevent it from solidifying upon cooling, and will update the recipe if I have any leads!


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