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You are here Home » Five Minute Vegan Caramel

67 Comments · April 28, 2014

Five Minute Vegan Caramel

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This five minute vegan caramel is made with five simple ingredients and truly comes together in no more than five minutes. Pure maple syrup, creamy almond butter, coconut oil, vanilla extract, and a pinch of salt are poured into a sauce pan and whisked together as they warm. The ingredients combine effortlessly and take on all of those beloved caramel qualities: drizzle-worthy, sticky, sweet, and buttery.

Five Minute Vegan Caramel

I have to be honest; I had no intentions whatsoever of creating a caramel recipe over the weekend.

And yet, while working on a granola recipe this past Saturday, I noticed that the mixture of ingredients I planned to coat the granola in was wafting this amazingly sweet, rich, and buttery smell as it warmed on the stove. As soon as I caught its scent, I abandoned the oats and buckwheat I had been measuring out and rushed over to check on it. I tasted it, did a happy dance in our kitchen, and then ran down the hall to wake Dan up in hopes that he might confirm the same thoughts I had about this delightful mixture: it tasted exactly like caramel! He confirmed my caramel hopes and then requested another few tastes. Nothing like some sweet spoonfuls of caramel to start your Saturday off right.

I still ended up using the mixture to coat the granola in, and it worked perfectly for its originally-intended purpose. However, quickly after finishing the granola recipe, I remade the mixture so that I could double-check the measurements and confirm that the first time wasn't some sort of caramel-coated anomaly. It wasn't. It really is amazing!

This caramel is made with five simple ingredients and comes together in no more than five minutes. Pure maple syrup, creamy raw almond butter, coconut oil, vanilla extract, and a pinch of salt are poured into a sauce pan and whisked together as they warm. The ingredients combine effortlessly to become everything it is that we love about caramel: drizzle-worthy, sticky, sweet, and buttery. As it cools to room temperature, it thickens up even more (the photos were taken after letting the mixture sit at room temperature for about 15 minutes), and after refrigerating it you'll have a super-thick, scoopable caramel that can be enjoyed as is or warmed back to a drizzly state.

I have all sorts of ideas for ways to incorporate this caramel into a variety of dessert recipes, but it was just too good not to share with you now! And, really, caramel doesn't need much dressing up or fancy layering to be enjoyed. We drizzled it over apples and scooped it directly from the jar, and it was the perfect sweet snack. I hope you find this simple caramel to be as spot-on as we did. This recipe has already earned a place close to my heart!

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Five Minute Vegan Caramel

Print Pin
4.77 from 21 votes

Five Minute Vegan Caramel

This five minute vegan caramel is made with five simple ingredients and truly comes together in no more than five minutes. Pure maple syrup, creamy almond butter, coconut oil, vanilla extract, and a pinch of salt are poured into a sauce pan and whisked together as they warm. The ingredients combine effortlessly and take on all of those beloved caramel qualities: drizzle-worthy, sticky, sweet, and buttery.
Course Dessert, Sauce
Cuisine Gluten-Free, Grain-Free, plant-based, Refined-Sugar-Free, Vegan
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1 ¼ cup

Ingredients

  • ½ cup pure maple syrup
  • ½ cup natural unsalted almond butter
  • â…“ cup coconut oil
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine grain sea salt
US Customary - Metric

Instructions

  • Add all ingredients to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature.
  • Enjoy over ice cream, apples, or all on its own.
  • Refrigerate leftovers. As the caramel cools, it becomes even thicker. Reheat in a sauce pan or enjoy as is!

Notes

If you want a super creamy and smooth caramel, you can transfer the warm caramel sauce to a blender and blend on high. The caramel in the photos was left as is and not blended, so it's already quite smooth as is!

 

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Comments

  1. Baby June says

    April 28, 2014 at 8:59 am

    Oh wow, that sounds delicious! Love how healthy it sounds--probably would be awesome on pancakes! :)

    Reply
    • Ashley says

      April 28, 2014 at 9:11 am

      Thank you! You wouldn't know it was at all healthy or plant-based by taste because it is that decadent! The healthy part can be our little secret :)

      Reply
      • Baby June says

        May 03, 2014 at 11:09 am

        Okay...so I made this (using peanut butter since I don't have almond butter) and I loved it! Even put it on pancakes and wrote a blog post about it...I hope you don't mind. :P

        Reply
        • Ashley says

          May 09, 2014 at 3:20 pm

          I'm so glad you loved it! Thanks so much for linking back within your post. I'll definitely have to try it with peanut butter!

          Reply
    • sherri says

      April 14, 2017 at 8:22 am

      I might sub out the maple syrup for pureed dates. Not because I don't like Maple (love it) just don't have any right now...and I really 'need' to eat your Vegan Caramel Crumble Bars a.s.a.p.!
      They sound so yummy!

      Reply
  2. The Vegan 8 says

    April 28, 2014 at 12:52 pm

    I love almond butter caramel, I make it all the time (minus the oil) and recently I saw somebody do it with peanut butter, Yum. My favorite way is with coconut butter, it really does taste like caramel since coconut butter is so buttery. That is probably my favorite way to eat it. I'm not a fan of the popular date caramel unfortunately. I love your last drippy caramel photo, delish!!

    Reply
    • Ashley says

      April 30, 2014 at 8:49 am

      Thank you!! I agree about the date caramel. It's okay but no replacement for that real, drizzly, buttery caramel!

      Reply
      • Rachel says

        April 05, 2020 at 4:03 am

        I'm just not a fan of dates ! replace this recipe for the caramel all the time in date caramel slices

        Reply
        • Ashley says

          April 05, 2020 at 9:23 am

          So glad you're enjoying, Rachel!! Thanks for taking the time to let me know. :)

          Reply
  3. Anne @aveganadventure says

    April 29, 2014 at 5:44 pm

    Sometimes the best things happen by accident! The caramel looks delish -- I'd be doing a happy dance too! I'm looking forward to the blueberry granola recipe, too.

    Reply
    • Ashley says

      April 30, 2014 at 8:48 am

      Thanks, Anne! Kitchen happy dances are pretty awesome, aren't they? The blueberry granola recipe just went up this morning! :)

      Reply
  4. Erin L says

    October 04, 2014 at 8:56 pm

    My hubby loved this. Especially since it was dairy free and tasted so delicious!! Thanks!!

    Reply
  5. Lacy says

    October 23, 2014 at 11:56 am

    Does this need to be kept refrigerated? I've made it a few times (IT'S AMAZING) and just kept it out on the counter, and it seems fine. Is this ok?

    Thanks!

    Reply
    • Ashley says

      October 29, 2014 at 8:49 am

      Hi Lacy! I'm so sorry for the delay! I keep it refrigerated because some of the ingredients that go into it (i.e., maple syrup and almond butter) need to be refrigerated on their own, but I've heard others say that they haven't refrigerated it. I tend to err on the safe side when in doubt! Refrigerated or not, I'm so glad that you're enjoying the recipe so much. It's one of my favorites!

      Reply
      • Roxanne says

        February 17, 2015 at 10:17 pm

        Hi Ashley,

        How long do you think it can last in the refrigerator? Thanks! Can't wait to try it! :)

        Reply
        • Ashley says

          February 19, 2015 at 11:45 am

          Hi, Roxanne! It will depend on what type/brand of each ingredient you use, but I usually store mine in the refrigerator for up to two weeks (if it even sticks around that long) without any problems. I hope this helps!

          Reply
  6. Terje says

    December 20, 2014 at 2:52 pm

    5 stars
    I had some of this left over from making the chocolate&caramel slices and brought it to my in-laws in a jar. They tried some over a rice pudding and loved it! And I can't stop sneaking little spoonfuls in my mouth, this is really the best invention ever. Omnomnom!

    Reply
    • Ashley says

      January 05, 2015 at 2:44 pm

      Haha, I love that you were sneaking spoonfuls, because I do the exact same thing whenever I make this recipe! I'm so glad you enjoyed it so much, Terje!

      Reply
  7. Kayla Seguin says

    January 01, 2015 at 12:10 am

    5 stars
    I didn't have maple syrup left so I made this using raw blue agave. It turned out amazing. I knew it would taste great, but I was totally stunned by the texture, it's perfect. Thank you so much!

    Reply
    • Ashley says

      January 05, 2015 at 2:31 pm

      Hi Kayla! I'm so glad that you enjoyed the caramel! I'm happy to hear it turned out well with agave, as I hadn't tried that substitution yet. Thanks for taking the time to report back with your results!

      Reply
  8. Audrey says

    March 22, 2015 at 9:37 pm

    Just made it with peanut butter, eyeballed measurements. This. Changes. Everything. Can't wait to try with different nut butters. Salty sweet caramelly. I'm in love.

    Reply
    • Ashley says

      March 24, 2015 at 2:36 pm

      I love this comment, Audrey! This caramel changed everything for me too! It still lives on as one of the happiest accidents in my kitchen, and it works with every nut and seed butter I've tried thus far. I'm so glad that you're enjoying it, and thanks so much for taking the time to share your results and adjustments.

      Reply
  9. Colleen says

    May 25, 2015 at 12:03 pm

    Hi Ashley,
    I used this sauce for a topping on my vegan yellow cake.
    My husband is from Georgia and his favorite cake is Caramel Cake.
    We haven't had it in many years since I turned vegan 4 years ago.
    Haven't eaten it yet but it looks delicious.
    I will follow up when we eat it tonight

    Reply
    • Ashley says

      May 26, 2015 at 9:07 am

      Hi, Colleen! I hope it worked out well on the vegan yellow cake; that combination sounds seriously delicious.

      Reply
  10. Magda says

    May 26, 2015 at 2:42 pm

    5 stars
    Thank you for this recipe! This is delicious nad turned out supper-easy! I loved it and it and cannot stop myself from eating it out of the pan :) I've used it as topping for the tofu cheesecake and it's just ideal :)

    Reply
    • Ashley says

      June 03, 2015 at 1:50 pm

      Hi, Magda! So happy to hear you're enjoying the caramel so much. I often eat it straight from the pan too; it's extra delicious when it's warm!

      Reply
  11. Tulsi says

    June 09, 2015 at 6:12 pm

    I just made this unfortunately without the vanilla because I didn't have this at home and it was amazing!!!

    Possibly a new food obsession lol.

    Reply
    • Ashley says

      June 16, 2015 at 11:01 am

      So happy to hear the caramel has food-obsession potential, Tulsi! Thanks for sharing your feedback :)

      Reply
  12. Christina says

    August 09, 2015 at 8:41 pm

    This.is.life.changing.mmmmm

    Reply
  13. Amanda says

    October 20, 2015 at 10:36 am

    5 stars
    Thank you for sharing this wonderful recipe! I taught a nutrition class to preschoolers where we paired different types of apples with your sauce and dipped them into various toppings (coconut flakes, graham crackers, pumpkin seeds, etc.). It was a great success and a number of the staff asked for this recipe! This is definitely one I'll make again!

    Reply
  14. Taytay says

    February 03, 2016 at 1:57 pm

    So tjis looks SO YUM! But can i sub the agave flr honey and almond butter for peanut? Thanks xx

    Reply
  15. Ash says

    February 25, 2016 at 8:25 am

    5 stars
    I subbed the almond butter for real butter and it worked a treat! I'm vegetarian and lactose intolerant and I've been trying so hard to find a good caramel recipe without condenced milk and this is honestly amazing, I really reccomend it on cinnamon pancakes :)

    Reply
  16. Gary says

    May 25, 2016 at 6:04 am

    Overall good recipe, but the coconut taste was too strong for me to really say it tastes like caramel. I even added additional maple syrup and vanilla to try to balance it but it didn't do enough. The texture is great though, and it is still a great sweet condiment for snacks. I just not caramel tasting enough for me. Maybe if it was a refined coconut oil instead of virgin coconut oil? Any other suggestions?

    Reply
  17. Alisa Tsitseronova says

    May 29, 2016 at 10:59 pm

    5 stars
    I did it with peanut butter and instead of coconut oil used vegan butter, cuz in my opinion it gives a strong coconut taste which i didn't really want in caramel and it came out delicious! Thank you! Excited to try doing it with different nut butters!

    Reply
  18. Felicia says

    July 04, 2016 at 12:13 pm

    Hi, I was interested in making this recipe. I want to add it into an ice cream as I am experimenting with making dairy free flavours. Will this freeze well inside an ice cream mixture or is it meant to be a sauce?

    Reply
    • Ashley says

      July 05, 2016 at 3:44 pm

      Hi, Felicia! I've never tried swirling it into ice cream to freeze, but it does freeze well when drizzled! It will set and firm up in the freezer as opposed to staying sauce-like. I hope this helps!

      Reply
  19. em says

    July 28, 2016 at 7:27 am

    2 stars
    I tried to make this with nut butter, followed the recipe perfectly with the one substitution and it's just all separated. Doesn't look anything like the pictures and just sets in layers... Not sure what to do? I used the expensive maple syrup (I'm in Aus) and I think it's just been wasted =(

    Reply
    • Ashley says

      July 28, 2016 at 10:51 am

      Hi, Em! Oh no, I am so sorry you're having trouble with it, and especially since you used expensive maple syrup. What type of nut butter did you use? Peanut butter? Or another type? Was it natural nut butter (i.e., simply made of ground nuts with maybe a bit of salt but not additional additives such as palm oil or others)? Although most of the more processed nut butters do work in this recipe, it's possible that if there were several additives or different types of oil that it could have caused it to separate. But I'm slightly stumped, because I've made this recipe more times than I can count as have others, and I've never had this issue. If all other ingredients were the same, I have a feeling it was the specific type of nut butter you used. Did you happen to take photos? I might have a better idea what's going on if I see it.

      Reply
      • Rhyam says

        August 01, 2016 at 2:37 am

        The same thing happened to me when I decided to blend the mixture into something creamier with the blender. I used homemade almond butter and I believe the introduction of water via syrup and vanilla extract caused the oils present in the nut butter to seize up. After a bit of experimentation (I really didn't want to waste all that delicious maple syrup and coconut oil) I found that if I added about a tablespoon or two of really, really hot almond milk into the blender with the caramel tasting blob and after 20-30 seconds, I got a creamy caramel. I imagine this might work with really hot water, be careful though. Hope this helps anyone else who might encounter this kind of problem. Super yummy though!

        Reply
  20. Shivani says

    August 31, 2016 at 10:37 pm

    4 stars
    This turned out excellent in its own right! However, it wasn't exactly like caramel. I eyeballed the measurements and it was nuttier- I could taste the almond butter. Is that how it is normally? I also did not heat it and just added everything to my vitamix and blended. The consistency was on point and we loved the taste too. Just not exactly like caramel!

    Reply
  21. Trisha says

    October 02, 2016 at 9:07 am

    5 stars
    OMG! You've done it! :) This vegan caramel is super-dee-duper delicious! Absolutely amazing and delightful! I followed the recipe exactly and it came out perfect. It's tastes just like buttered caramel. I dipped apple slices and toasted pecans in mines. I made my own almond butter. I also blended mines after the 3 minute cooking. It was so creamy and good. My daughter and I enjoyed this. Yes, even better than the date and peanut butter caramel (though I can appreciate that kind). So THANK YOU so much for sharing! Another great treat!

    Reply
  22. Angie says

    October 09, 2016 at 4:10 pm

    5 stars
    I just made this with my daughter and used chunky peanut butter and it was soon delicious, I could eat the entire batch from the pot! Yum! And it tasted just like caramel.

    Reply
    • Ashley says

      October 22, 2016 at 6:15 pm

      So glad you and your daughter enjoyed the caramel, Angie! Thanks for taking the time to come back and share your feedback! xo

      Reply
  23. Melissa says

    October 16, 2016 at 9:11 pm

    5 stars
    Oh My GOSH!!! I just found your blog, maybe an hour ago, and I've already made the Vegan Caramel Sauce. Total, complete, bliss. Absolutely delish! I filled one small mason jar, and had about a quarter of another jar left. Only the full jar made it into the refrigerator. My stomach is very happy at the moment. Thank you!!!

    Reply
  24. Anca says

    October 27, 2016 at 9:18 am

    Hello Ashley
    Thank you for the recipe, can't wait to try it too! By the way, do you know for how long it can last in the fridge?
    Cheers
    Anca

    Reply
    • Ashley says

      October 27, 2016 at 10:32 am

      Hi, Anca! It will keep for up to two weeks in the refrigerator. To reheat it, scoop the caramel back into a saucepan and heat over low while whisking constantly. If the oil separates out at first, just keep whisking (vigorously) until it's reincorporated into the sauce. Enjoy! xo

      Reply
  25. Anca says

    October 27, 2016 at 10:34 am

    Thank you Ashley! I will post the results!

    Reply
  26. Sherrie says

    October 29, 2016 at 4:04 pm

    This is brilliant! So glad to find a caramel recipe that doesn't use dates!!

    Reply
  27. Helen says

    November 12, 2016 at 12:02 pm

    5 stars
    I tried this recipe yesterday to fill vegan chocolate ccupcakes with it - it was absolutely yummy! Definitely going to make it again soon. ♥

    Reply
    • Ashley says

      November 14, 2016 at 4:32 pm

      So happy to hear you enjoyed the recipe, Helen! Thanks for taking the time to come back and share your thoughts! xo

      Reply
  28. Sabotabby says

    December 09, 2016 at 7:02 pm

    OMG! I tried making another vegan caramel recipe last weekend and it was a disaster. This is way easier and came out amazing. It took all the restraint I had to not siphon the whole thing directly into my face.

    Reply
  29. Cielo says

    January 14, 2017 at 9:19 pm

    4 stars
    I suggest trying the caramel sauce recipe from the oh she glows everyday cookbook, it is my favorite vegan caramel recipe so far. She added coconut nectar. It makes the texture more similar to caramel and it improves the taste :)

    Reply
  30. Geri says

    February 23, 2017 at 11:11 pm

    5 stars
    I rarely leave comments, but this recipe was fan-freaking-tastic! Thank you so much for sharing!! Only change I made was to eliminate the vanilla as I have a sensitivity to it, and still had great authentic caramel flavor and super delicious.

    Reply
    • Ashley says

      February 27, 2017 at 11:05 am

      Geri! Thanks for taking the time to come back and leave a comment. Means so much, and I'm thrilled you're enjoying the caramel sauce. Great to know that it works well without the vanilla too!

      Reply
  31. Eva Vincent says

    June 04, 2017 at 8:10 pm

    5 stars
    Just made this tonight & it really tastes like caramel ! Thank you☺

    Reply
    • Ashley says

      June 05, 2017 at 11:11 am

      So happy to hear you enjoyed the caramel, Eva! Thanks for taking the time to come back and share your thoughts—means so much!

      Reply
  32. veronica says

    October 09, 2017 at 3:01 pm

    5 stars
    This is amazing! I use 1/4 cup vegan butter instead of coconut oil bc my husband is picky lol but it is insanely delicious!!!! Make it daily for weeks now :)

    Reply
  33. sarah says

    September 21, 2018 at 2:21 pm

    5 stars
    All week your recipes have given me such please at such a needed time - first the peanut butter cookies, then the amazing peanut&cauli frosty smoothie (a total revelation) then the pear&cardomon smoothie, and now this vegan caramel. It literally made me laugh out loud stood at the stove top, because it was SO damn good!!! Thank you! I can't wait to try more

    Reply
    • Ashley says

      September 23, 2018 at 6:11 pm

      Sarah, this is the kind of feedback that keeps the creative juices flowing! Happy to hear you're enjoying the recipes, and thank you for taking the time to come back and share your thoughts. Means so much!

      Reply
  34. Candice McClellan says

    October 13, 2018 at 1:06 pm

    Can you make caramel apples with this? I mean I’m sure you could but would it stick and harden like caramel?

    Reply
    • Ashley says

      October 15, 2018 at 10:05 am

      Hi, Candice! No, it won't stick and harden in the same way that dairy-based caramel does; however, checkout this post for a recipe for caramel apple slices using this caramel: https://www.blissfulbasil.com/vegan-chocolaty-caramel-apple-slices/

      Reply
  35. Alex says

    April 03, 2019 at 1:00 am

    5 stars
    Very yummy Ashley, thanks! I did not have almond butter, so I used hazelnut instead and I think it made it even more delicious. Thanks!

    Reply
    • Ashley says

      April 03, 2019 at 2:04 pm

      Ooh, hazelnut butter sounds like an excellent substitution! Thanks for taking time out of your day to come back and share your thoughts and rating—means so much.

      Reply
  36. Diana says

    April 29, 2019 at 6:48 pm

    5 stars
    Ashley it just occurred to me that I have never left feedback on this vegan caramel sauce! I have literally made it every.single.week since you first posted the recipe! It is my favorite all time recipe for any kind of sauce! I have made it for holiday gifts, I have served it to friends and family and I have eaten more of it at a single sit down than I care to admit. My whole family absolutely loves it!

    Reply
    • Ashley says

      May 01, 2019 at 9:36 am

      Oh, Diana! You are so sweet. I'm glad you've enjoyed the recipe so much, and I'm grateful for all the times you've shared it with others, too. Thanks for taking time out of your day to share your feedback and rating—means so much.

      Reply
  37. S says

    September 16, 2020 at 3:54 pm

    5 stars
    Hi friend!! First, this caramel recipe is legiiiiit. I learned of it from another dessert recipe you posted, the four layer bar with caramel and coconut sandwiches between homemade chocolate. That recipe is the bomb. It became a Thanksgiving/Christmas tradition for me last year. I can’t wait to make it again this year! Tonight I’ll be making the caramel to eat with apples. Apples have been a favorite snack of mine during pregnancy. Anyways, I’m currently putting together a website for my health coaching practice. I plan to share my favorite gluten free and vegan recipes there and of course I will credit all the creators and link their blog/website. I wanted to ask you for permission to share this recipe (and the bar recipe) and your blog on my health coach website once it’s live? I swear everyone should know about this recipe!!!
    Many blessings!
    S

    Reply
    • Ashley says

      September 16, 2020 at 8:16 pm

      Hi, hi! I'm so happy to hear you're enjoying the caramel recipe so much. To this day over 6 years after its accidental creation, it's still one of the recipes I'm most proud of (and a personal favorite as well). Always nice to know when it's loved in another's home

      Congrats on your soon-to-launch website—what an exciting time for you! Although I don't allow my recipes to be reprinted in full (it hurts my SEO to have duplicates), you're welcome to share a photo with a link back to my original post/s for the recipe/s. Thanks so much for asking permission on this—so very appreciated. Happy cooking, baking, and website-launching!

      Reply

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