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A spoonful of vegan caramel sauce dripping into a glass container of vegan caramel sauce.

Easy 5-Minute Vegan Caramel Sauce

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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 8 ounces (1 cup) 1x
  • Diet: Vegan


Five minutes, five ingredients and a blender are all you need for this vegan caramel sauce. No stovetop needed! Sweet, delicious and decadent, this is the perfect topping to wake up those taste buds on basically anything you want! 


Units Scale
  • 1/4 cup unsweetened, plain non-dairy milk (such as almond milk or oat milk)
  • 8 large, soft, pitted Medjool dates (stored at room temperature) [measures ~ 1 1/2 cups]
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut cream (just the solid white portion from a can of full-fat coconut milk that has been refrigerated for 8 hours or overnight)
  • 3/4 teaspoon salt


  1. Blend all ingredients. Add all ingredients to a high speed blender and gradually blend from low to high speed. Leave on the highest speed for one minute until the mixture is perfectly smooth and creamy.
  2. Taste and adjust. Add more almond milk if needed for a thinner consistency. To get the caramel sauce perfectly smooth, scrape down the sides of your blender with a mini spatula and re-blend if needed.
  3. Enjoy! Use immediately or store in an airtight container in the refrigerator for up to one week or freeze for up to six months. Serve drizzled over your favorite vegan vanilla ice cream, apple crisp, sautéed cinnamon apples, apple pie, vanilla vegan yogurt, or overtop raw apple slices.


If your dates are not soft, you can soak them in boiling water for 30-60 minutes before using in this recipe (soak and rinse the dates after boiling). If your dates are fresh and stored at room temperature this should not be an issue.

  • Prep Time: 5
  • Category: Sauce
  • Method: Blender