Cookbook:Caramel Sauce (vegan)
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Caramel Sauce (vegan) | |
---|---|
Category | Dessert sauce recipes |
Time | 6 minutes |
Difficulty |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
Makes 1 ½ cups caramel sauce:
- 2 cups (480g) granulated sugar
- ¾ cup soy milk, rice milk, or other non-dairy milk of choice
- ¾ cup Sucanat (turbinado sugar)
- ⅓ cup maple syrup or brown rice syrup
- 1 Tbsp water
- 1 Tbsp arrowroot starch
- 2 Tbsp vegan margarine
- 1 tsp vanilla
Procedure[edit | edit source]
- In a small saucepan, combine the soy milk, Sucanat, and maple syrup. Whisk well to combine.
- Cook over medium heat, while whisking occasionally, for 3 minutes.
- In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan.
- Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens.
- Remove the saucepan from the heat and whisk in the remaining ingredients.
- Serve, or store in an airtight container in the refrigerator and reheat as needed.