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+ servings
Vegan caramel sauce

Best Ever Vegan Caramel Sauce with Variations

Course Cake Filling, Dessert
Keyword caramel, drip icing, drip sauce, salted caramel, vegan, vegan baking, vegan cake filling, vegan caramel
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 3 cups


  • 50 grams pitted dates soaked overnight
  • 1/2 ltr coconut milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 400 grams white sugar
  • 120 ml water
  • 1 tsp white vinegar
  • 3 tbs corn flour (or corn starch if US) mixed with 3 tbs water


  • Blend coconut milk, cinnamon, dates, salt and vanilla until smooth and creamy. Set aside.
  • In a medium saucepan, combine sugar, water, white vinegar in saucepan.
  • On a high heat bring to the boil without stirring. Watch the pot the whole time because it can suddenly go brown and burn.
  • Once the sugar suddenly turns golden, take off the heat and allow to sit for a minute until the bubbles die down.
  • Very slowly stir in coconut milk mix (it's going to bubble so be EXTRA careful) and then return back to your stove top on a medium high heat.
  • Stir in the corn starch/corn flour paste until completely combined and bring to a boil whilst viciously stirring - don't let it burn or stick to the bottom. Take off heat once it starts to thicken.
  • Let cool and then strain if you want to make sure your sauce is 100% smooth.
  • See recipe notes for variations and watch the video demo for more tips.


LIGHTER CREAMY VERSION: You can add additional coconut milk if you want a lighter version that isn't so sweet
SALTED CARAMEL VERSION: Start by adding 1/4 tsp more sea salt until you're happy with the 'saltness' of the sauce
SPICPY CARAMEL VERSION: Add more spices like nutmeg and a chai spice mix