Vegan Caramel Sauce
Serves 80 mins prep0 mins cook
Made with almond "buttermilk" and vegan butter. It's perfectly rich, sweet, creamy, and out of this world delicious.
0 servings
What you need
Instructions
1 In a small bowl, mix almond milk and apple cider vinegar together. Set aside. 2 In a large pot melt the butter over medium high heat. It's really important to use a large pot so that the caramel doesn't boil over onto your stove. 3 Add buttermilk mixture, sugar, corn syrup, baking soda, and vanilla to the pot. Bring to a boil and reduce heat to medium-low. Stir very frequently, for 8-9 minutes. You want the mixture to be slightly bubbling the whole time. 4 Store in an air-tight container in the refrigerator for up to one month.View original recipe