Silky smooth healthy vegan caramel sauce recipe made with just five ingredients. This almond butter caramel is n perfect for drizzling on your favorite desserts, dipping apple slices, or adding to a homemade latte. You’ll want to keep this healthy homemade caramel in your fridge throughout the fall!

Easy 5-minute vegan caramel sauce made with almond butter, coconut oil, vanilla and salt.

Meet your new fall staple! This vegan caramel sauce is insanely delicious. Plus, it couldn’t be easier to make. All you need is five minutes and five ingredients you probably have in your pantry!

I originally made this caramel sauce as part of this recipe for Sautéed Caramel Apple Slices but it’s so good it needed a post of its own. While it’s not exactly traditional, it’s a healthier option and equally delicious! Plus, it just so happens to be dairy-free and vegan. It’s perfect for dipping apples, drizzling on an ice cream sunade, or adding to a salted caramel or pumpkin spice latte.

Ingredients in homemade vegan caramel

This easy vegan caramel recipe only requires five simple ingredients. Chances are you have these ingredients in your pantry already! Here’s what you need along with a few substitutions.

    • Coconut oil – this key ingredient gives the caramel a smooth texture while also helping the caramel firm up and thicken as it cools. I recommend refined coconut oil so your caramel sauce doesn’t have a coconut flavor.
    • Maple syrup – this sweetener naturally has a slight caramel flavor, perfect for making caramel sauce. I do not recommend honey in this recipe or a granulated sweetener like coconut sugar. Date syrup or coconut nectar would work!
    • Almond butter – adds a rich, nutty taste as well as providing thickness. I recommend unsalted almond butter. However, if using salted almond butter taste before adding in the salt, then adjust to your desired level of saltiness. Feel free to sub peanut butter, cashew butter, tahini, or watermelon seed butter.
    • Vanilla – optional but adds extra flavor.
    • Sea salt – this is a must! A little bit of salt enhances the flavor and balances out the sweetness. Add an additional 1/8 teaspoon or more to taste for a salted caramel flavor.
Easy 5-minute vegan caramel sauce Ingredients

How to make vegan caramel sauce

This caramel sauce couldn’t be easier to make! You can make it on the stovetop or in the microwave. Either way, it takes less than 5 minutes!

Microwave Option:

Add the coconut oil and maple syrup to a small dish. Place in the microwave for 30-40 seconds. Be careful not to heat for too long and burn the maple syrup. Take out of the microwave and stir in any solid coconut oil until completely dissolved. Add the almond butter, and sea salt. Mix until combined. The caramel sauce will thicken slightly when it comes to room temperature.

Stovetop Option:

Add the coconut oil, maple syrup, and almond butter to a small saucepan. Heat until the edges start to bubble slightly, stirring occasionally. Be careful not to heat to a boil and burn the maple syrup. Stir in the vanilla, and sea salt. The caramel sauce will thicken slightly when it comes to room temperature.

How to Store Vegan Caramel Sauce

Store in the fridge for up to a month. The caramel sauce will thicken significantly in the fridge because of the coconut oil. That’s okay! Just warm before using it. To reheat, warm in 10-second intervals in the microwave, stirring in between until you reach the desired consistency.

Easy 5-minute vegan caramel sauce Ingredients
Easy 5-minute vegan caramel sauce Ingredients

What Makes this a healthy caramel sauce?

Most caramel sauces made from butter, heavy cream and sugar. Instead of using these traditional ingredients, this caramel sauce uses healthy fats like coconut oil and almond butter to create the silky smooth caramel base. The coconut oil provide medium-chain triglyercides where as the almond butter contributes healthy polyunsaturated fats.

This healthier caramel sauce also uses maple syrup as a sweetener. While maple syrup is still sugar, it has a lower glycemic index meaning it won’t spike your blood sugar as would white sugar. Maple syrup also provides a tiny bit of nutrients and trace minerals.

Easy 5-minute vegan caramel sauce made with almond butter, coconut oil, vanilla and salt.

Ways to use this vegan almond butter caramel

I’m sure you won’t have trouble finding ways to use this caramel sauce. But just in case you needs some direction, here are some ideas to get you started:

If you make this recipe, please leave a comment and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!

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5-Minute Vegan Salted Caramel

Silky smooth vegan caramel sauce recipe made with just five ingredients. This almond butter caramel is a healthier option perfect for drizzling on your favorite desserts, dipping apple slices, or adding to a homemade latte.

  • Author: Jessica Bippen
  • Prep Time: 5 min
  • Cook Time: 0 min
  • Total Time: 5 minutes
  • Yield: 2/3 cup 1x
Scale

Ingredients

1/4 cup coconut oil

1/4 cup maple syrup (can sub date syrup or coconut nectar)

2 tablespoons unsalted almond butter

1/4 teaspoon sea salt

1/2 teaspoon vanilla (optional)

Instructions

Microwave: Add the coconut oil and maple syrup to a small dish. Place in the microwave for 30-40 seconds. Be careful not to heat for too long and burn the maple syrup. Take out of the microwave and stir in any solid coconut oil until completely dissolved. Add the almond butter, vanilla (if using), and sea salt. Mix until combined. Taste and adjust salt to your liking. The caramel sauce will thicken slightly when it comes to room temperature.

Store in the fridge for up to a month. The caramel sauce will thicken significantly in the fridge because of the coconut oil. That’s okay. Just warm before using it. To reheat, warm in 10-second intervals in the microwave, stirring in between until you reach the desired consistency.

Stovetop: Add the coconut oil and maple syrup to a small saucepan. Heat until the edges start to bubble slightly, stirring occasionally. Be careful not to heat to a boil and burn the maple syrup. Stir in the almond butter, vanilla (if using), and sea salt. Taste and adjust salt to your liking. The caramel sauce will thicken slightly when it comes to room temperature.

Store in the fridge for up to a month. The caramel sauce will thicken significantly in the fridge because of the coconut oil. That’s okay. Just warm before using it. To reheat, place back in a saucepan and warm over low heat, stirring occasionally until you reach the desired consistency.

Notes

Nut and Seed Butter Options: Feel free to sub another nut butter like peanut butter or cashew butter. Seed butter like tahini, watermelon seed butter, or sunflower butter will work great.

Sweetener Options: I don’t recommend honey in this recipe. You can sub date syrup or coconut nectar for the maple syrup.

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.