Vegan Caramel Sauce

YIELD: 1 Cup

This easy caramel sauce was created for topping the Caramel Chai Cheesecake but is also incredible over ice cream, especially with sprinkles.


  • 1 cup brown sugar, packed
  • ½ cup non dairy margarine
  • ¼ cup almond or coconut milk
  • 1¼ teaspoons vanilla extract


  1. In a 2-quart saucepan, whisk together the ingredients and warm over medium heat. Cook, stirring, just until the mixture has thickened to a creamy caramel sauce consistency, for about 5 minutes.
  2. Store in airtight container in refrigerator for up to 2 weeks.