Generally, I dislike recipes. I feel like I’m always dissatisfied when I follow a recipe precisely as it’s written. Nothing against the recipes or their creators; everybody just has different preferences. So, I rarely follow recipes. I’ll look at 1 or 2 to get a general idea of what the dish is, and I’ll go from there. Recipes, for me, serve more as an inspiration. I’m definitely in the minority here, I’m aware of that. Some of the best things I’ve ever cooked have been the result of me realizing that I’m missing vital ingredients to a recipe halfway through cooking, and having to improvise.
This vegan salted caramel sauce is one of them.
There I was, “winging it” with a traditional (not vegan/dairy-free) monkey bread recipe a couple weeks ago. When it came to the sauce, I realized I didn’t have a plan. It called for a jarred caramel sauce. Obviously not vegan! I thought to myself, what even is caramel? Butter, sugar, probably heavy cream or something that would basically kill me. I vaguely remembered something about the narrow window when cooking sugar between candy and burnt sugar. Too dramatic and intense for me.
I added butter and brown sugar to a pan, and waited until it seemed like I needed to add some non-dairy milk. That time never came. The butter and brown sugar combined beautifully, thickened and magically turned into caramel in less than 15 minutes. Score!
After tasting it, I finished up my dessert and promptly made a second batch to dip apple slices in. I can’t even remember the last time I had caramel sauce! Major lazy dairy-free/vegan win. Caramel on vegan ice cream, in your coffee, added into other dessert recipes. Vegan brownies with caramel, anyone? It’s fall, y’all. Eat a vegan caramel apple and pretend it’s slightly more healthy than traditional caramel.
I hope you enjoy! Scroll down for the recipe!
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