Carmel apples, pumpkin pie, spiced lattes, oh the smells and tastes of fall.
Remember the carefree days when the air gets a little bit cooler, the nights get a little bit shorter and you bite into a creamy, caramel apple as you lay on your back in the grass watching the geese fly south for the winter?
There’s nothing quite like that first bite of caramel on a cool fall day.
What if you could have the most delicious and decadent caramel all the time and all year round?
Today I’m bringing you a simple, 3-ingredient vegan caramel apple sauce recipe that is so easy to make and so incredibly…well caramelly that you’ll fall right back into those childhood memories of the good old days.
This vegan caramel apple sauce is simply made of coconut milk, sugar, and vegan butter. Hey, hey, I never said it would healthy vegan caramel, I just said it’d be yummy!
The best part is, this caramel tastes great right out of the saucepan or right out of the fridge and can be perfectly reheated to melt all over your favorite fall treat.
This vegan caramel apple sauce recipe is perfect for all of your favorite sweet treats including, vegan sugar cookies, pumpkin spice lattes, apple pie, ice cream, literally, the list could go on and on!
If you make this recipe let us know! Comment below or on the pin on Pinterest. We’d love to hear from you!
3-Ingredient Caramel Apple Sauce
An easy and decadent, 3-ingredient vegan caramel apple sauce that requires just 15 minutes to make. Perfect for the fall and holiday seasons.
- 1/2 Cup Sugar (you can use whatever sugar you want)
- 2 tbsp Vegan Butter
- 1/2 Coconut Milk (we recommend the Thai Kitchen brand)
Adjust the recipe as needed to make more or less. This made enough for two servings of caramel apple nachos.
1. *Before* heating, pour 1/2 cup of sugar into a deep saucepan (to avoid splashing), turn on the stove top to medium heat and melt the sugar until it is a deep amber color *as shown below*. Make sure to stir the entire time.
2. Once the sugar is an amber color, turn down the heat, while still stirring, and add in 1/2 cup of coconut milk and 2 tbsp of vegan butter. Make sure to keep stirring the entire time and stir fairly quickly to avoid the mixture cooling and creating lumps and clumps of hardened caramel.
Once the coconut milk and vegan butter are in the saucepan with the sugar, turn the head back up to medium and continue stirring.
We recommend using a deep saucepan because during this step the coconut milk tends to splash up a bit.
3. Once the mixture is fully combined, you will notice it has a caramel consistency and it will thicken up a bit while it cools. Turn the heat off and let it cool in the saucepan for a few minutes and then transfer to a glass container for pouring.
4. You can eat your caramel after it cools or let it sit in the fridge for a few days. It heats up well in the microwave and makes for a quick, simple and delicious fall treat.