Vegan Caramel

Vegan Caramel Sauce in a small mason jar.

This Vegan Caramel is simple to make with just 6 ingredients and only 20 minutes of your time. It’s sweet, gooey and happily dairy-free!




  1. To a high powered blender, add the can of coconut milk (note: for even thicker caramel, you can use only the thick white part of the can, and leave out the juice). Then add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Start blending on low speed and increase speed slowly. Blend for roughly 1 minute until creamy.
  2. Transfer the sauce to a saucepan. Turn the heat to low (it should not be boiling) and heat for about 15-18 minutes, stirring occasionally, or until thickened to your liking. Remove from heat.
  3. Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools and will last about a week in the fridge.
  4. This recipe makes about 1 1/2 cups caramel sauce (serving size= 2 tablespoons). Use this caramel as a dip for fruit, or drizzle on top of ice cream or many dessert recipes, such as Easy Pear Crisp. Lemon Poppyseed Muffins, Cherry Date Raw Bars, or Apple Cinnamon Breakfast Squares.



Keywords: vegan caramel, vegan caramel sauce, homemade caramel sauce, salted caramel sauce