This wonderful recipe for vegan caramel sauce was shared with us many years ago by the Vegan Chef, Beverly Lynn Bennett. It’s not only dairy-free, but also tree nut-free, soy-free, coconut-free, and optionally refined sugar-free!

Beverly has authored numerous vegan cookbooks, including her more recent titles: Almond Flour, Spiralize!, The Pure Power of Maca, and Chia. To celebrate Beverly’s cookbook success, Leah made and photographed Beverly’s vegan caramel sauce recipe. Leah tested it with coconut sugar and it was a delicious success, so we’ve added that sweetener option to the recipe.

For the most part, this recipe uses easy-to-find ingredients. But if you have trouble locating arrowroot starch, non-GMO cornstarch can be substituted.

Special Diet Notes: Vegan Caramel Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

