I could not be more pleased with how this creamy and delicious Vegan Caramel sauce came out. Simply using pumpkin as a base and adding coconut oil, coconut milk and only a handful more ingredients, this Vegan Caramel Sauce was a breeze to make.

Have you noticed that more and more people are going to a plant-based diet?

I certainly have noticed many more of my patients trying their hand at being vegan. Although I am not a vegan myself, I do believe that a diet with a heavy emphasis on plants is definitely healthy.

So, recently, when a patient and I were talking, she stated that finding a good vegan caramel was not easy.

My ears perked up and I cocked my head like my dog Dryden and decided to embark on coming up with a 100% plant-based caramel sauce.

Since I am not a fan of any recipe that is complicated or that requires more than 1 dish to wash, I knew I wanted to keep the recipe as simple as possible.

How to Make Vegan Caramel Sauce

In a small saucepan, heat 2 cups of canned pumpkin puree on medium heat. Make sure that you are using pure pumpkin and NOT pumpkin pie filling.

Next, add the coconut oil, coconut milk, nut butter, vanilla, salt, brown sugar and stevia. Stir until everything is combined ad the mixture just begins to start to make large bubbles. You do not want the mixture to boil so make sure to remove it from the heat before it comes to a boil.

Remove the mixture from the heat, let cool completely and store it in the fridge for 1-2 weeks.

Substitutions for this Vegan Caramel Sauce?

Coconut Oil - you can use regular butter but this will no longer make it vegan
Coconut Milk - you can use almond milk or any other type of milk product
Nut butter - you can use peanut butter or any other seed butter.
Caramel Flavoured Stevia -replace this with caramel extract and add additional sweetener to taste
Lakanto Golden - you can easily replace this with regular brown sugar or coconut sugar
Lakanto Maple Syrup - use regular maple syrup or honey

With this huge list of substitutions, you can easily adapt this recipe to fit any dietary restrictions you may have!

If you like plant-based recipes, you may also like the following:

Simply using pumpkin as a base and adding coconut oil, coconut milk and only a handful more ingredients, this Vegan Caramel Sauce was a breeze to make.

Vegan Caramel Sauce (Keto, Gluten-free, Dairy-Free)

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Print Recipe

Simply using pumpkin as a base and adding coconut oil, coconut milk and only a handful more ingredients, this Vegan Caramel Sauce was a breeze to make.

Total Time: 12 minutes
Yield: 3 cups 1x

Ingredients

Units Scale

2 cups canned pumpkin
½ cup coconut oil
½ cup coconut milk (or almond milk which is what I used)
2 tbsp nut butter
2 tbsp maple syrup (or honey)
1 tbsp Caramel Flavoured Stevia (I use SweetLeaf Sweet Drops that my local grocery store sells in the baking section)
2-4 tablespoon brown sugar (depending on how sweet you like your caramel)

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Instructions

In a small saucepan, heat 2 cups of canned pumpkin puree on medium heat. Make sure that you are using pure pumpkin and NOT pumpkin pie filling.
Next, add the coconut oil, coconut milk, nut butter, vanilla, salt, brown sugar and stevia. Stir until everything is combined ad the mixture just begins to start to make large bubbles. You do not want the mixture to boil so make sure to remove it from the heat before it comes to a boil.
Remove the mixture from the heat, let cool completely and store it in the fridge for 1-2 weeks.