I am planning on making a few recipes that use caramel sauce. I want my oldest son to be able to enjoy them too, so I decided to modify my homemade caramel sauce recipe to make it dairy-free.
We have been enjoying sweets made with Organic Coconut Sugar
, so I decided to use it in this recipe. If you don’t have any on hand you can use brown sugar like I did in the original recipe.
- 1 cup coconut palm sugar (or brown sugar)
- ½ cup soy-free dairy-free margarine
- ½ cup unsweetened almond milk
- 2 tablespoons arrowroot
- pinch of salt
- 1 teaspoon vanilla
- Place sugar, dairy-free margarine, almond milk, arrowroot, and salt in a medium sauce pan. Cook over a medium heat until it reaches a boil.
- Boil for 3 minutes, stirring occasionally.
- Stir in vanilla. Let sit for a couple of minutes to cool.
Serve over ice-cream or dip apples in it.
I store the leftover sauce in the refrigerator in a glass jar. When we want more, I remove the lid and reheat the caramel sauce in the jar for 30 seconds – 1 minute, depending on how full the jar is. The caramel sauce keeps in the refrigerator for 2 weeks.
You can use the caramel sauce in:
Gluten-Free Caramel Apple Snack Cake
I am sharing this recipe with Slightly Indulgent Tuesday.
Ashley says
This looks great- would this be something that you could use to make caramel rolls or caramel popcorn?
Alea says
I have used this in caramel rolls. I haven’t used it for caramel popcorn, but I think it should work, since most caramel popcorn recipes start by making a caramel sauce.
Melaina from Rudi's Gluten Free Bakery says
MMMmmmm! I love how simple this recipe is and how much healthier it is than traditional caramel sauce! Great job 🙂
christine says
sounds delicious – very indulgent, no bad thing every now and then:)
Mary Hudak-Colllins says
Oh this sounds yummy! What a great treat after dinner ☺ I try to make everything dairy free so that Michaela can try it out. Thank you for sharing!
Adrienne @ Whole New Mom says
Yum! Going to try this! I had an idea for a DF ice cream w/ caramel sauce.. Very excited now. :).
Beth @ Aunt B's Kitchen says
Nice! Thanks for sharing the recipe. I have lots of readers who can’t eat dairy products, and many more who keep kosher and cannot serve meat and dairy in the same meal. This would be helpful for both. I’m posting a link on my FB page.
Chaya says
Interesting, the Quiet Mom, just suggested coconut milk which I was going to suggest also. I use vanilla, almond, coconut and rice milk when I sub for dairy.
Could I use corn starch in place of arrow root?
Alea says
Yes, you can substitute cornstarch for arrowroot. The color maybe a little lighter, but other than that it should be fine.
The Quiet Mom says
This is a very good recipe. Have you tried using coconut milk? It tasted delightful. I should try using your almond milk this time.
Your follower TQM @ olahmomma.com )
Alea says
Yes, you can use coconut milk. I think more of the coconut flavor comes through in this recipe and since some of my family members are not as fond of coconut as I am, I go with almond milk.
Swathi says
I like your diary free version of caramel sauce.
mjskit says
This caramel sauce looks delicious! I use almond milk in place of cow’s milk all of the time and love the flavor it imparts. Great recipe!