Salted Caramel Sauce (Vegan, Dairy-Free, Paleo) (2024)

Vegan caramel sauce that’s made from coconut milk and coconut sugar – so it’s also dairy-free and paleo. It’s sweet, golden, gooey and you’ll want to drizzle it on everything!

I’m sitting here trying to come up with a justification of how this salted caramel sauce is secretly healthy for you. And from a nutrient-dense standpoint, I have to admit it’s with deep regret that I’m at a loss.

But I can tell you with full health coach integrity that it truly is good for you. How? Because it will make you extraordinarily happy!

Watch My Salted Caramel Sauce Recipe Video

It’s easy to make this recipe, but it always helps to watch a quick tutorial video. Then you can see the perfect texture and color of the sauce before you chill it. Give it a watch below!

A Delicious Vegan Caramel Sauce

This salted caramel sauce is not your mother’s or grandmother’s caramel recipe, made from refined sugar, butter and heavy cream. This dairy-free, paleo and vegan salted caramel sauce leverages the wonderful coconut palm tree in all it’s glory, with three coconut products: coconut milk, coconut sugar and coconut oil.

And before you ask the question – “Does it taste like coconut?” – let me assure you it doesn’t. It tastes like honest to goodness, sinfully good, caramel sauce.

How to Make Vegan Caramel Sauce

If you’ve ever made traditional caramel sauce you probably remember watching itcarefully – with one eye on the sauce (to prevent burning) and one eye on a candy thermometer (to ensure the appropriate temperature).

Well, good news. This version is far easier. Just mix the coconut milk, coconut sugar and salt and simmer for 30-40 minutes, stirring occasionally. You will have to watch it more closely towards the end, but that’s it. Then, remove from the heat, add the vanilla and coconut oil and there you have it….the most divine salted caramel sauce.

Caramel Sauce Tips

• The first time I made this caramel sauce I got a little concerned at the dark color – so take note, it will turn a dark amber. But the next day after it’s been chilled, it will lighten up a bit.
• Another hint – judge the “doneness” of the sauce by texture, smell and taste. Cook until it coats the back of a spoon and tastes caramel-y. It will still be fairly liquid on the stove, but will thicken slightly as it cools.The cooking times will vary widely based on the brand of coconut milk used as well as stove temperature and climate. So for your first time making this recipe, just cook it slowly on a simmer and let it do it’s thing (on it’s own time). No need to rush this gorgeous sauce.The reward is worth the wait.

So what do you do with this sauce once you’re done? Oh, just drizzle it on absolutely everything. That’s what I’ve been doing.

This salted caramel sauce is also used in these other recipes: Vegan Caramel Cheesecake, Salted Caramel Apple Pie Ice Cream (Vegan) and Iced Matcha and Salted Caramel Latte. Enjoy!

Recipe originally posted July 2015, but updated to include new photos and video.