Dairy-free caramel sauce
Prep
5 mins
Cook
10 mins
Servings
6
Difficulty
Easy
Making caramel sauce without dairy seemed impossible until I discovered this simple method. Using oat cream instead of butter and regular cream keeps things vegan friendly, and oats are naturally full of fiber which is great for digestion. The best part? You'll have glossy, delicious caramel ready in just fifteen minutes total, making it perfect for weeknight desserts. This recipe comes together with ingredients you probably already have at home, and it costs a fraction of what you'd spend on store bought versions. Trust me, once you try drizzling this warm over ice cream, you'll never go back.
Ella x
Ingredients
- 2 tspcornflour
- 250 mlsoatly creamy oat single cream alternative
- 75 gramsdark brown soft sugar
- ½ tspvanilla extract
- 480 gramsvegan ice cream( tub vegan ice cream (we used Booja-Booja Caramel Pecan Praline))
Detail level
Instructions
- 1
Put the cornflour and 2 tsp cold water in a small bowl and stir until smooth. Put the cream alternative in a small saucepan with the sugar, vanilla and a pinch of sea salt. Set over a medium heat and stir occasionally until the sugar has melted.
- 2
Add the cornflour mixture to the pan and simmer the caramel for 5-7 minutes until it’s a syrupy consistency. Set aside to cool. Serve with scoops of vegan ice cream.
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