I did an experiment and made caramel sauce with animal products and without. I definitely liked the vegan sauce better! And it’s really quick and easy (under 10 minutes). This is a great addition to your vegan holiday fare!
1 Cup Brown Sugar
1/2 Cup Almond Milk
4 TB Earth Balance
1/2 tsp salt
1/2 tsp cinnamon
1 TB vanilla extract
1. Put sugar, almond milk and butter into a saucepan and set to medium high. DO NOT WALK AWAY. Stir constantly until it boils.
2. Turn to medium and add salt, cinnamon and vanilla. Let it cook/bubble for 6-7 minutes, while stirring slowly.
3. Remove from heat and stir until all the bubbles subside. Let cool for 3 minutes then put in bowl or mason jar and refrigerate.
Sauce will thicken in refrigerator. You may use anytime after 30 minutes and heat in micro.