Vegan Caramel Sauce
Submitted by Agnes Lesiecki
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| prep time: 5 minutes | cooking time: 5 minutes | makes about 1.5 cups |
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I wanted to bake a dessert that called for caramel sauce, but all of the brands at the store contained dairy. What's a girl to do? Make her own!
Note: This is a caramel sauce--not hard caramel--and is thick but pourable at room temperature. I recommend storing it in the fridge and heating it up to drizzle over ice cream, vegan cheesecake, apple slices, and more!
I originally posted this on my blog, A Vegan Ice Cream Paradise, which you can enjoy at veganicecream.blogspot.com. |
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Equipment:
Medium-sized saucepan.
Measuring cups/spoons.
Ingredients
1/2 c. (1 stick) Earth Balance or other vegan margarine
2 c. brown sugar
3/4 c. soy creamer or soy milk (or other non-dairy milk)
2 T. arrowroot
Directions
Combine 1/4 cup soy creamer with the arrowroot. Set aside.
Melt the Earth Balance in a saucepan. Stir in brown sugar. Add remaining 1/2 cup soy creamer. Bring liquid to a boil and boil for 4 minutes, stirring frequently.
Take the pan off the heat and immediately add arrowroot slurry. The liquid should thicken quickly.
Pour over ice cream! Or store in fridge for up to one week. |
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Reviews (add your own)
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| hazel Mullin wrote on Sunday January 07th, 2007 07:36 PM |
 four soybeans |
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This recipe rocks!! It was exactly what I was lookinh for, and I'm using it in caramel scolls. yum yum. |
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