Vegan Toffee Sauce

Vegan Toffee Sauce

Rich, buttery toffee sauce made dairy-free with coconut cream and brown sugar.

Total 25 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Kosher

Allergens

Tree nuts

This vegan toffee sauce simmers coconut cream, brown sugar, and vegan butter into a glossy, caramel-toned sauce with deep molasses notes. A splash of vanilla rounds out the flavor, making it a pourable topping for ice cream, cakes, or pancakes. It thickens further as it cools, so adjust simmer time to reach the consistency you want.

Ingredients

  • 1 cup packed light brown sugar
  • 1/2 cup vegan butter
  • 1/2 cup canned coconut cream
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Method

  1. Combine the brown sugar, vegan butter, and coconut cream in a saucepan over medium heat.

  2. Cook, stirring frequently, until the butter melts and the sugar dissolves completely.

  3. Bring the mixture to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until thickened and glossy.

  4. Remove from heat and stir in the salt and vanilla extract.

  5. Let the sauce cool in the pan for 10 minutes; it will thicken further as it cools.

  6. Pour into a jar and store in the refrigerator, warming gently before serving.

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    Vegan Toffee Sauce

    This vegan toffee sauce simmers coconut cream, brown sugar, and vegan butter into a glossy, caramel-toned sauce with deep molasses notes. A splash of vanilla rounds out the flavor, making it a pourable topping for ice cream, cakes, or pancakes. It thickens further as it cools, so adjust simmer time to reach the consistency you want.

    25 min 16 oz 110 cal

    Ingredients

    • 1 cup packed light brown sugar
    • 1/2 cup vegan butter
    • 1/2 cup canned coconut cream
    • 1/4 teaspoon fine sea salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      Combine the brown sugar, vegan butter, and coconut cream in a saucepan over medium heat.

    2. 2

      Cook, stirring frequently, until the butter melts and the sugar dissolves completely.

    3. 3

      Bring the mixture to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until thickened and glossy.

    4. 4

      Remove from heat and stir in the salt and vanilla extract.

    5. 5

      Let the sauce cool in the pan for 10 minutes; it will thicken further as it cools.

    6. 6

      Pour into a jar and store in the refrigerator, warming gently before serving.