At last, a really simple veggie lover caramel sauce made with only 3 fixings (+ discretionary salt) in around 5 minutes level! It will meet up like enchantment before your eyes.
I incredibly, truly used to cherish caramel. What's more, I simply haven't discovered a decent formula since going veggie lover, not to mention an alternative to purchase at the market. I needed to concoct an excessively simple, snappy and scrumptious formula I could depend on whenever I get a caramel hankering.
Warmth over medium-high warmth, mixing continually, until the coconut cream dissolves. Heat to the point of boiling. It will get bubbly and practically frothy. Lower warmth to a stew, and mix as often as possible for around 5 minutes. Expel from warmth.
There are such a significant number of conceivable outcomes for this Vegan Caramel Sauce! Attempt it sprinkled on frozen yogurt, Vegan Salted Caramel Skillet Cookie, Apple Crisp, Cheesecake, showered on Chocolate Cake or Brownies, Monkey Bread or Hot Chocolate.
- 1 cup coconut cream
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- optional: pinch of salt
- In a small pan or pot, add the coconut cream, brown sugar and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt.
- Remove from heat. The caramel can be used immediately, or let it cool and it will thicken considerably. Each time you go to use it, give it a good stir. Store leftover caramel in a covered glass container in the refrigerator for about a week.
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