1 Ingredient Vegan Caramel

Need more vegan dessert staples? Try my vegan chocolate chips, almond milk ice cream, or vegan cookie dough next. Nothing elevates a dessert quite like a drizzle of warm caramel sauce, and I see no reason why being vegan should prevent us from such an indulgence. Using one (yes, literally one) simple ingredient, you can have warm, sweet, and silky smooth caramel syrup for all your vegan baking needs… or just eat it with a spoon!

Why I love this recipe

Only 1 ingredient. And no dates, cashews, OR maple syrup. Easy to make. Compared to other caramel recipes, mine is virtually hands-off. There’s no need to boil, no caramelizing sugar, and no candy thermometer required! The perfect taste and texture. It’s thick, rich, creamy, and tastes exactly like the real deal. Multiple cooking methods. Although the stovetop method yields the best consistency, I made sure to test other methods as well.

Ingredients needed

Coconut condensed milk. The magical ingredient that yields a creamy, caramelized syrup. The caramelization will overpower any coconut flavor.

How to make vegan caramel

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Oh my word, this is perfection- I used a grocery store brand coconut condensed milk (cheaper than the more prominent ones!), and it turned out PERFECT. Oh my gosh, now I can enjoy my childhood favorite without dairy!” – Elena Step 1- Prep. Add the can of condensed coconut milk to a saucepan and cover with water, about 1-2 inches above the can. Step 2- Simmer. Over medium high heat, bring the water to a simmer. Once simmering, reduce the heat to low and cover. Let simmer for 2-3 hours. Step 3- Cool and serve. Remove the pot from the heat. Use tongs to remove the can and submerge it in a bowl of cold water. Let it sit for 10 minutes before opening it and transferring the mixture to a bowl or jar.

Arman’s recipe tips

Cover the cans with water! This goes for the stovetop and slow cooker methods. If the cans aren’t completely submerged, they could explode. Prefer extra dark, thick caramel? Add 1-2 hours on the stovetop. The longer you simmer, the darker the caramel. How about a thin, buttery caramel? Add 1-2 tablespoons of vegan butter before serving. Add flavor. Add a pinch of salt to make salted caramel, or fold in 1 teaspoon of vanilla extract. Not strictly vegan? I’ll let you in on a little secret…you can make this same recipe with regular condensed milk.

Storage instructions

To store: Caramel should be stored at room temperature in an airtight container. For thicker caramel, store it in the fridge for up to one month. If you’d rather store it at room temperature, it lasts up to one week. Slow cooker method. Place the cans in the slow cooker and fill with 1-2 inches of water above the cans. Cook on Low for 8 hours. Submerge the cans in cold water to cool before opening and serving. Microwave method. Pour the milk into a deep bowl and cover completely. Microwave for 5 minutes on 40-50% powder, then stir to combine. Reduce the heat to 20-30% and microwave in 2-3 minute intervals until it reaches your desired texture. I’ve been caught eating caramel straight from the jar more times than I can count, but there are more creative ways to use it! Here are some ideas:

Drizzle over vegan chocolate cake or vegan brownies. Top protein oatmeal or eggless pancakes. Serve over coconut milk ice cream or oat milk ice cream. Add to your next batch of salted caramel cream cold brew, or sweeten up an almond milk latte. Pair with sliced apples for a healthy dip.

To freeze: Store it in a jar and freeze it for up to six months.