This delicious drizzly vegan caramel sauce can be ready in just 5 minutes and totally satisfies that sweet tooth. It's a lighter non-dairy way to enjoy caramel sauce, and I actually use it to reduce my nut butter intake. Ridiculously easy to make, it just requires three ingredients. Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: 3 plants
½ cupunsweetened plant-based milkI like oat. Vanilla varieties work well.
½ cupmaple syrupor date syrup, or a combo
½cupnut butterI like almond or pecan. Use sunflower butter for nut-free. Look for one-ingredient butters without added oil.
saltto taste (optional)
Instructions
Blend all the ingredients together until well combined. If possibly adding salt, blend without and then taste to see if it needs it. Add a small pinch of salt at a time, if using. The caramel will seem thin, and that's ok. That's how it's so drizzly!
Pour the caramel sauce into a jar or other sealed container and store in the fridge for up to a couple weeks (if it lasts that long).
Serve over oatmeal, apples, yogurt, ice cream, baked goods, toast, in hot drinks, and on anything else you'd like a caramel drizzle!
Notes
Almond butter recipePecan butter recipeNote: If purchasing nut butter and you'd like the best option without added oil, read the label to ensure it is organic or they have not been grown with harmful pesticides and contains just the nuts (or nut alternative) - plus salt, if desired.