Vegan Caramel Sauce
This sweet vegan caramel sauce makes a great addition to pies and for topping ice cream, cakes, and bread puddings.
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Vegan dessert topping
Vegan / Healthy
nondairy milk of choice
natural granulated sugar
maple syrup or brown rice syrup
such as Earth Balance
In a small saucepan, combine the nondairy milk, sugar, 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, whisking constantly, an additional 2 to 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.
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