5-Ingredient Vegan Caramel Sauce

Naomi Cook
by Naomi Cook
1 cup
5 min

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This 5-Ingredient Vegan Caramel Sauce is wonderfully buttery and decadent. You can use it to top your favorite ice cream or pastries, and it comes together in no time at all.

A spoonful of 5-Ingredient Vegan Caramel Sauce hovering over a mini glass jar of caramel sauce.

It was important for me to make this caramel vegan, so I use really good quality products here. And I will say, I did do my research with the coconut milk and vegan butter. So, in the end, you can’t tell that it’s not made with real cream. It’s buttery, it’s rich and it is decadent…so decadent that you will want to eat it with just a spoon!

Here are all the delicious details.

How To Make This 5-Ingredient Vegan Caramel Sauce:

  • Coconut Cream – This is probably the most important ingredient in this sauce. So it is vital that you get the right one. I use the brand Savoy as it only contains coconut and water – no guar gum.
  • Brown Sugar – To be honest, I have made this caramel with both light and dark brown sugar before, and I enjoy the taste of both. The only difference is that the dark brown sugar has a little more moisture in it so it is deeper and more toffee-like in flavor. However, I did use light brown sugar here.
5-Ingredient Vegan Caramel Sauce, in a mini glass jar, topped with sea salt.
  • Vegan Butter – So far, my favorite brand is Miyoko’s. Their unsalted butter is perfect for baking, and it tastes and performs like real dairy butter.
  • Thickener – You can use either arrowroot or cornstarch. Again, I have used both by Bob’s Red Mill® and love them. However, in the end I do like the arrowroot because it is gluten-free and grain free.
  • Salt – Fine sea salt will do the trick! Plus, who doesn’t like the infamous sweet-salty combo?!?

And, for recipes to pair with this caramel sauce, please give these a try:

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5-Ingredient Vegan Caramel Sauce
Recipe details
  • 1  cup
  • Prep time: 0 Minutes Cook time: 5 Minutes Total time: 5 min
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  • 1 can Savoy Coconut Cream, just the solid top cream and not the water
  • 3/4 cup Light Brown Sugar, packed
  • 1/4 cup Miyoko's Creamery® European Style Cultured Vegan Unsalted Butter
  • 1 tbsp Bob's Red Mill® Arrowroot or Cornstarch
  • 1/4 tsp Sea Salt

Make the caramel sauce: In a small pot, add the coconut cream, sugar, butter and arrowroot. Over medium-high heat, stir constantly until well incorporated. Once the mixture becomes foamy, lower heat to a simmer and stir frequently for about 5 minutes.
Add the salt: Once it comes together, if you want it salted, stir in the salt.
Let it cool: Remove from heat. Use immediately or let it cool completely before putting it in the fridge.
Naomi Cook
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