I’m so obsessed with this recipe. I created it completely randomly the other day when I had an idea.. If cashews and water can make a cream, then surely this cream can be used to make a caramel? I’ve used coconut sugar before in different ways to make caramel, however this recipe for it is my favourite by far. Somehow, cashews make just the right consistency for a perfectly rich, creamy caramel. I love the flavour of salted caramel, so I also add some salt into mine, but of course you can leave it out if you like. It just takes 8-10 minutes to form a saucy consistency, but the longer you leave it, the thicker it will get and vice versa. I’m so in love with this recipe – and have been making it repeatedly since discovering it, so I hope you enjoy it as much as I do!

caramel sauce

serves about 4-6

ingredients

1 cup (135g) coconut sugar

1/2 cup + 3 tbsp (170ml) water

1/2 cup (70g) cashews

1/2 – 3/4 tsp salt (optional)

method

1. Firstly, add the water and cashews into a blender (I used my NutriBullet) and blend until a completely smooth creamy consistency has formed – this may take some time depending on the strength of your blender.

2. Then, pour the coconut sugar into a pan, followed by cream and salt. Place the pan onto a low heat, and stir all of the ingredients together. Continue to stir the mixture fairly often – every few seconds or so, for between 8-10 minutes, until the sauce has thickened and formed a caramel consistency. When this is done, remove from the heat and pour into a jug to serve.

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