Vegan Salted Caramel Sauce

Method

• Heat the sugar until dissolved in a small pan over a medium heat and stir constantly with a rubber spatula.
• Once bubbling, carefully add the butter substitute and stir in until smooth.
• Combine the coconut cream and vanilla extract and slowly add to the mixture in the pan. Keep stirring carefully and once added allow the mixture to boil slowly for 1 minute.
• Remove from the heat and stir in the salt.
• Allow to cool before using the sauce.

Place in a tight lid fitted jar, store in the fridge and use within 3-4 weeks.