Vegan Caramel Sauce

Vegan Caramel Sauce2018-01-16T20:11:02+00:00

Project Description

Vegan Caramel Sauce with added protein

Here’s a dairy-free, caramel sauce that won’t send your blood sugar through the roof thanks to the added fiber and protein. Though not as sticky as regular caramel sauce (this is a plus right?), it is as silky smooth and tastes just as AMAZING. Great for dipping apples, over your favorite nice cream or dessert!

Makes about 1/2 cup caramel sauce


  • About 3/4 C coconut cream (skimmed from 1 can of coconut milk)
  • 1/2 cup brown sugar, slightly packed
  • 1/2 – 1.5 Tbsp Growing Naturals vanilla rice protein (use to taste)**
  • 2 Tbsp ground flaxseeds
  • dash of salt (optional)


  1. Set the can of coconut milk in the freezer for about an hour or in the fridge overnight, so that the cream part hardens at the top.
  2. Place the brown sugar in a small sauce pan and set over low to medium heat.
  3. Once the sugar starts to melt add the coconut cream and stir constantly until the cream has melted and mixed thoroughly with the sugar.
  4. Continue to heat and stir just below a simmer–the mixture will start to thicken and darken.
  5. Once it has darkened to a caramel color, lower the heat, then stir in the flax meal and salt.
  6. Then, using a small mesh colander/strainer gently sift the protein powder in while stirring (This is important because it will allow the protein to mix easily–otherwise you’ll end up with clumps in your sauce).
  7. Once mixed thoroughly, pour into a glass container and allow to cool for a few minutes. Note: The mixture will remain soft/liquidy for a while, but may harden slightly if the room temp is too cold. You can always reheat it in the sauce pan or microwave.

** You can substitute with Original unflavored rice protein, but you should add 1/4 tsp of vanilla extract to the sauce)

Recipe Courtesy of Scarlett Full, in-house Registered Dietitian


Approximately (per tablespoon): 1.8g protein/ 8.8g sugar/ 11g carb/ 8.5g fat/ 1g fiber/ 121 calories

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