Vegan Salted Caramel Sauce

Henley Bridge

Vegan Salted Caramel Sauce

A beautiful salted caramel sauce for you to drizzle over any dessert by Henley Bridge.

Prep Time: 10 mins

Serves: 4 x 188g serving



300g light brown muscovado sugar

400ml full-fat coconut cream or your preferred vegan-friendly cream

40g dairy-free spread

2 tsp vanilla extract

1 tsp sea salt


  • 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.

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