Vegan Caramel Sauce

Recipe Ingredients

3/4 cup	177ml	Soy milk
		= (rice milk or other non-dairy milk)
3/4 cup	177ml	Sucanat
1/3 cup	109g / 3.8oz	Maple syrup
		= (or brown rice syrup)
1 tablespoon	15ml	Water
1 tablespoon	15ml	Arrowroot
2 tablespoons	30ml	Vegan margarine
1 teaspoon	5ml	Vanilla

Recipe Instructions

In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes.

In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients.

Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.

This recipe yields 1 1/2 cups.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.