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My one-ingredient vegan caramel sauce recipe turns out creamy, glossy, and rich. You can make it on the stovetop, in the slow cooker, or in the microwave!
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!
Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make vegan caramel
- Alternative cooking methods
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- Recipes to use this caramel
- 1-Ingredient Vegan Caramel (Recipe Card)
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.
★★★★★ REVIEW
“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
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.
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.
Alternative cooking methods
If you’d rather use a slow cooker or microwave, I included instructions for both. The slow cooker method is the most hands-off, but it’s also the most time-consuming. If you’re looking for a gooey caramel or dulce de leche, the microwave method works well.
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.
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.
Ways to use this recipe
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.
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.
To freeze: Store it in a jar and freeze it for up to six months.
Frequently asked questions
Can I make this without heating up the cans?
If you’d prefer not to slow cook or simmer the coconut condensed milk in their cans, transfer it to a sealable jar and heat it up in jars instead. Simply follow the same process as using the cans. Just be sure your jars are tightly sealed!
Can I use any brand of coconut condensed milk?
I tested two different brands and noticed a stark difference. As pictured, I used Nature’s Charm coconut milk and found it had the best texture.
Recipes to use this caramel
- Caramel tart
- Caramel brownies
- Caramel ribbon crunch frappuccino
- Caramel cookie dough bars
1-Ingredient Vegan Caramel
5 from 351 votes
My one-ingredient vegan caramel sauce recipe turns out creamy, glossy, and rich. You can make it on the stovetop, in the slow cooker, or in the microwave!
Servings: 8 servings
Prep: 1 minute min
Cook: 4 minutes mins
Total: 5 minutes mins
Rate This Recipe
Ingredients
- 1 can coconut condensed milk Traditional condensed milk works too
Instructions
Stovetop Instructions
In a small saucepan, add your can of coconut condensed milk and cover with warm water, about 1-2 inches above the can.
On medium heat, heat up the saucepan until it just begins to simmer. Once it begins to simmer, reduce to low and cover. Simmer for 2-3 hours. The longer you simmer, the darker the caramel.
Remove the saucepan from the heat. Using tongs, remove the can from the water and submerge in a bowl of cold water. Let sit for 10 minutes, to cool down. Once cool, carefully open, and transfer to a bowl or jar.
Slow Cooker Instructions
Place the condensed milk in a slow cooker and cover with water, leaving 1-2 inches above the can.
Cook on slow for 8-10 hours, 10 hours if you'd like a thicker caramel.
Turn off the slow cooker and using tongs, remove the can and submerge in a bowl of cold water for at least 10 minutes, to cool down. Open the can of coconut condensed milk and transfer to a bowl or sealable container.
Microwave Instructions
Pour the coconut condensed milk in a large, microwave safe bowl. Cover completely.
On 50% power, heat up the condensed milk for 5 minutes, ensuring it doesn't spill over.
Remove from the microwave and whisk together. Cover again, and reduce the power to 20-30%. Microwave in 2-3 minute increments, watching carefully to ensure it doesn't spill over. Remove from the microwave once it has reached your desired consistency.
Notes
Be very careful when following the stovetop and slow cooker methods. The cans of coconut condensed milk must be covered with water, at least an inch above it.
Do not open the cans when hot. There is a risk of them bursting open, which is unsafe.
The cans must be cooled before opening.
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.
TO FREEZE: Store it in a jar and freeze it for up to six months.
Nutrition
Serving: 1servingCalories: 133kcalCarbohydrates: 30gProtein: 5gFat: 1gSodium: 66mgPotassium: 3mgVitamin A: 121IUVitamin C: 3mgCalcium: 181mgIron: 3mgNET CARBS: 30g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
Originally updated March 2023, updated and republished August 2024
