No Cream {Vegan} Caramel Sauce
No Cream {Vegan} Caramel Sauce takes approximately 12 minutes from beginning to end. This recipe serves 4. This sauce has 319 calories, 1g of protein, and 5g of fat per serving. For 80 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from The Law Students Wife requires cornstarch, dairy free margarine, soymilk, and maple syrup. This recipe is liked by 149 foodies and cooks. Overall, this recipe earns a not so excellent spoonacular score of 24%. If you like this recipe, you might also like recipes such as Caramel Ice Cream Sundae With Salty Peanut Caramel Sauce, Vegan Caramel Sauce, and Pecan Caramel Nice Cream (Vegan, Paleo).
Servings: 4
Preparation duration: 2 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon cornstarch
2 tablespoons dairy-free soy margarine, such as Earth Balance
1 cup granulated sugar
1/8 teaspoon kosher salt
1/4 cup pure maple syrup
3/4 cup vanilla or regular soymilk (do not use light)
1 teaspoon vanilla extract
1 tablespoon water
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
In a medium saucepan, combine the soymilk, sugar and maple syrup over medium heat. Cook for 5 minutes, whisking often. In a small bowl, whisk together the cornstarch and water, then add to the saucepan. Cook caramel an additional 5 minutes. The mixture will bubble, foam, and thicken somewhat. Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature. The caramel will continue to thicken as it cools.
Step by step:
1. In a medium saucepan, combine the soymilk, sugar and maple syrup over medium heat. Cook for 5 minutes, whisking often. In a small bowl, whisk together the cornstarch and water, then add to the saucepan. Cook caramel an additional 5 minutes. The mixture will bubble, foam, and thicken somewhat.
2. Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt.
3. Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature. The caramel will continue to thicken as it cools.
Nutrition Information:
covered percent of daily need
