This sweet caramel sauce makes a great addition to pies and ice creams, but you should try it along with the Pumpkin Bread Pudding ^[1]! Contributed by Beverly Lynn Bennett (reprinted by permission of the author), author of Vegan Bites ^[2] and other titles ^[3]. 

Makes about 1 1/2 cups

• 3/4 cup soy milk, rice milk,
  or other nondairy milk of choice
• 3/4 cup Sucanat
• 1/3 cup maple syrup or brown rice syrup
• 1 tablespoon water
• 1 tablespoon arrowroot
• 2 tablespoons vegan margarine
• 1 teaspoon vanilla extract

In a small saucepan, place the soy milk, Sucanat, and maple syrup, and 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 the 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 warm as a topping for cakes, desserts, nondairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.

Visit Beverly at The Vegan Chef ^[4].

• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving ^[5].
• Here are lots more recipes for simple sauces and such. ^[6]