Dip, dunk and dive your favorite fruit or dessert into this delicious vegan caramel sauce made with almond milk.
To be honest, I wasn’t sure I was missing caramel sauce when I switched to eating dairy-free. I didn’t really consume it all that often beforehand and would only think about it when I passed by the large glass windows lined with drizzled caramel apples begging me to have one only to realize that between the caramel and the chocolate, I had to bow my head and keep on walking.
It wasn’t until a recipe I wanted to make called for caramel that I finally got my hands on a jar of homemade vegan caramel sauce that is just as delicious as the full fat, heavy cream versions most people are accustomed too.
I was inspired by this soy milk version of a vegan caramel sauce and since I try to limit my intake of soy, I opted to try almond milk instead. Since I make fresh batches weekly, I figured this would hopefully be an easy substitution! I think I even shocked myself with how delicious this turned out! I used vanilla almond milk and with there being an additional tablespoon of vanilla extract in the recipe, the caramel has this creamy, sweet taste that is completely irresistible.
I immediately cut up an apple and started dipping into the caramel sauce with a 7 year olds sugar-crush vengeance. I kept trying to tell myself that it must be healthier because it’s vegan, but I wouldn’t go that far given that there is a cup of sugar.
I love that I have this recipe in my arsenal for whenever we plan on having guests over this spring & summer. I’ll just cut up some fruit, set out a bowl of caramel and let them have at it. Only after it’s polished off do I plan on telling them it’s vegan!