Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan salted caramel recipe

11 ratings

A jar of homemade salted caramel sauce makes a gorgeous edible gift and delicious treat for friends and family. The sauce keeps for up to 1 month so can be made ahead, then is ready to be drizzled on ice cream and desserts, mixed into cakes, or just eaten with a spoon! As an added bonus, this vegan salted caramel recipe is dairy-, egg- and gluten-free, so everyone can enjoy it. See method

Serves 20 (makes 400ml)
20 mins plus cooling
67 calories / serving

Ingredients

300g light brown muscovado sugar
400ml tin full-fat coconut milk
40g dairy-free spread
2 tsp vanilla extract
1 tsp sea salt

Each serving contains

Energy
280kj
67kcal 3%
Fat
3g 5%
Saturates
2g 12%
Sugars
10g 12%
Salt
0.1g 2%

of the reference intake
Carbohydrate 10.4g Protein 0.2g Fibre 0.1g

Method

Put the sugar and coconut milk in a saucepan over a low heat and stir until fully combined. Bring to the boil, then simmer vigorously for 15 mins, stirring occasionally, until thickened and slightly reduced.
Remove from the heat and whisk in the spread, vanilla and salt. Pour into sterilised jars and leave to cool; the sauce will continue to thicken slightly as it cools. It will keep for up to 1 month stored at room temperature; once opened, use within a week.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids for 10 mins, then leave to dry.

See more Vegan recipes