Vegan Salted Caramel Sauce

This Vegan Salted Caramel Sauce is so good you could eat it alone with a spoon! Super easy to make, using real ingredients. Gluten free recipe also!

Vegan Salted Caramel Sauce being poured into a jar

Holy moly.

Do people still say that? Well, regardless, I’m sayin’ it.

Holy, freakin’ moly!

Vegan Salted Caramel Sauce dripping off a spoon.


Considering caramel is usually not vegetarian, I knew I wanted to make a  Vegan Salted Caramel Sauce. What’s better than creamy caramel with a hit of salt to awaken the senses?

Not much apparently.

I died a thousand times over this sauce. I also had to seriously restrain myself from not devouring the entire jar. To be honest, I did demolish a good three quarters of it.

If I didn’t have another recipe planned for the rest of this sauce it would not have stood a chance.

For this ah-mazing recipe I used A. Vogel’s Sodium Free Herbamere. If the level of salt you consume is an issue try this product out. It has all the salty goodness you love with no sodium. It’s also infused with organic vegetables. Nice.

a container of salt

OK! Onto the sauce.


It was almost too easy. No candy thermometers. Nothing scary like that.

The hardest part is to remember to have your tin of coconut milk in the fridge the night before so that the cream can separate from the water giving us this decadent, uber creamy base for our caramel sauce.

coconut cream in a saucepan

Blend it together with some coconut sugar and pure maple syrup and it miraculously becomes caramel-y bliss.

I love that all of these ingredients are natural. No high fructose corn syrup here!

coconut cream being stirred with coconut sugar

Get it going under a low boil then, stir it for about ten minutes over low heat.

I kept my heat on the lower side so there’s no chance of it burning. That would be tragic.

No burning the sauce, people!

vegan caramel sauce being whisked in a pan

Remove it from the heat and let cool for about five minutes.

Then stir in some coconut oil and a bit of vanilla to take this from good to super great.

Caramel sauce being stirred

Serve this right away over ice cream or just on your spoon into your mouth like me.

My treat was to scrape the pot clean. 😉

a pot scraped clean

Transfer it into a glass jar and store in the fridge.

It will thicken up (which isn’t bad, in fact, better for spooning directly into your mouth 😉 ) but if you do want to thin it up just heat it up slightly in a sauce pan over medium low or let sit at room temperature for 15-20 minutes.

This may have been stirred into my morning coffee.

I have a feeling a lot of things will be containing salted caramel sauce in the future. A strong feeling.

vegan sauce in a jar


Chocolate Avocado Cookies

Double Chocolate Hazelnut Torte

Chickpea Blondies

Vegan Chocolate Frosting

Fudgy Olive Oil Cupcakes

Black Bean Brownies

Originally posted on June 23, 2014. Updated March 28, 2020

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Vegan Salted Caramel Sauce

Sharon Rhodes
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Servings 12
Calories 101 kcal



  • Chill can of coconut milk in the fridge overnight so the cream and water separates. Turn the can upside down and open it, and pour off the water so you are just left with the cream
  • Place coconut cream, coconut sugar, and maple syrup in a small saucepan
  • Bring to a low boil, stirring, then reduce heat to medium low
  • Stir constantly for 10 minutes
  • Remove the sauce for the heat and let sit for 5 minutes, stirring occasionally
  • Stir in herbamere (or sea salt), coconut oil and vanilla until completely smooth
  • Either serve immediately or let cool in a glass jar and store for up to a week in the fridge


Calories: 101kcalCarbohydrates: 11gFat: 6gSaturated Fat: 5gSodium: 20mgPotassium: 56mgSugar: 8gVitamin C: 0.4mgCalcium: 5mgIron: 0.3mg
Keyword vegan salted caramel sauce
Tried this recipe?Let us know how it was!

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    1. Hmm … I’ve never actually heard of cream coconut sachets! Sounds fancy, though. I think I’d love them. 🙂 What exactly are they?

  1. So clever! I wouldn’t have thought to separate the milk for the cream to make this vegan. Smart lady 😀 It looks delicious!

    1. It’s so good, Cindy. I’ve literally been making things just so I can put this caramel sauce on it! 😉

  2. YUMMM! Ever since I made some with millet cream, I’ve been wanting to make some with coconut cream, so now you’ve saved me the trouble! haha Sounds delicious!

  3. Holy freakin Moly!!!!!!!!!!!
    I’m totally with you on that one, this sauce looks dreamy.

    1. Dreamy is right. I’ve made two batches in two weeks! So versatile and I love, love, love it! Thanks, Karen! 🙂

  4. Brilliant! Seriously!!! And no candy thermometer?!?! Even more brilliant! So easy! (And BTW I also still say things like “Holy Moly” … also things like “Golly” and “Gee”! My kids must be so embarrassed – lol!) 😀

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