Growing up, I practically lived for caramel sauce over ice cream in the summer heat of California. I still enjoy it today, but now I make my own recipe and enjoy it over almond, oat, or soy milk ice cream. It's just as good, if not better, than I remember.
You don't have to stop with ice cream. You can drizzle this sauce over waffles or pancakes or use it as a dip for sliced apples.
Here's what you need:
1/2 (1/4 cup) stick of vegan butter (I used Miyoko's)
1 cup packed brown sugar
1/2 cup non-dairy milk
pinch of salt
1 teaspoon vanilla
In a small saucepan, melt the butter over medium heat. Next, stir in the brown sugar, milk, and pinch of salt and heat to boiling. Cook for 5 minutes, then remove from the heat and stir in the vanilla.
Pour the sauce into a mason jar fitted with a lid or other heat-proof container. Enjoy right away or refrigerate and use anytime.
