A tasty and authentic vegan caramel can often be hard to find but this vegan dulce de leche recipe won't let you down. It takes less than 30 minutes to cook and can be added to so many different recipes.
It also tastes great when eaten alone. Silky smooth are the first words that enter my mind when it comes to this golden caramel.
I used this dairy-free dulce de leche for the caramel on top of my vegan twix cookies and it worked perfectly. If you're looking for recipe which is just like a non-vegan version, this is the one you need.
Why You Will Love This Caramel
- A Great Dip - When I make this recipe, I usually use as one particular thing. A dip. I personally love dipping things such as, sliced apples, bananas and berries into it. I recommend that you use a skewer to dip smaller items into the caramel so that it doesn't get all over your fingers. Try dipping my vegan spanish fried cinnamon sugar churros into the dulce de leche. You'll adore the combination!
- Amazing Texture - When I think of a good caramel, I think of a thick and creamy consistency which drizzles slowly. That is exactly what this dulce de leche is like. In many ways it is similar to the texture of the caramel in my vegan caramel slices.
- Versatile - This caramel can be used for so many thing and can be added to more or less anything. From breakfast pancakes, to loaf cakes, to no-bake cheesecakes, to mug cakes, the dulce de leche compliments all kinds of desserts.
- Allergy Friendly & Plant Based - This vegan dulce de leche caramel recipe is completely vegan, gluten free and dairy free.
- Unsweetened full fat coconut milk - I've seen many people use various types of plant milks like soy milk and oat milk for their vegan caramels. For me, coconut milk is the best option. Although it is a coconut product the taste is completely neutral and delicious.
- Coconut cream - You'll find this at the top of a can of coconut milk. It's the thick white cream which is completely solid. Originally this wasn't part of my recipe but I found that when it is added, along with the coconut milk, it gives the caramel a creamier taste. It's also great for dairy-free whipped creams like my vegan coconut whipped cream. I also made vegan whipped cream for my vegan banoffee bars.
- Brown sugar - Also known as Demerara sugar, the brown sugar gives the dulce de leche its 'caramelly' flavor which we all love. If you were to use a different kind of sugar such as, granulated sugar, the taste wouldn't be as authentic.
- Salt - Vegan caramel is great but vegan salted caramel is even better! Also it is an unbelievably basic ingredient, it makes a huge difference.
- Vegan butter - Just like the salt, the vegan butter is a game changer. Is there anything better than buttery caramel?
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- As I previously mentioned, coconut milk is recommended for this recipe but, feel free to use a plant milk in its place if they are your preference. I haven't tested them specifically for this recipe, so I advise that you swap them 1:1. Certain plant milks have stronger flavors than others too and may influence the flavor of the caramel. For example, almond milk has a fairly distinct taste. Neutral tasting plant milks will be your best option.
- If you wish, you can make the caramel even thicker really easily. All you need to do is leave it inside the refrigerator overnight, instead of for just 1 hour. It will be incredibly thick like it is inside my vegan biscoff caramel bars. How long you leave your caramel inside the fridge depends on how you personally enjoy it. The process for making this recipe is actually very similar to the vegan condensed milk.
How To Make Vegan Dulce De Leche Caramel
For the full method, please refer to the recipe card at the bottom of this post.
1: To a large pan, add the coconut milk, coconut cream, sugar and salt. Whisk together.
2: Bring the mixture to a boil. Add the vegan butter.
3: Simmer the caramel mixture.
4: Turn off the heat and let the thickened caramel cool.
5: Refrigerate the caramel to thicken the caramel further.
6: Serve the caramel.
Don't over-evaporate the caramel - When simmering the caramel, turn the heat down enough so that the caramel thickens but doesn't disappear. Otherwise there won't be much left at the end!
Measure your ingredients properly - Failing to measure out your caramel ingredients accurately will mean that the ratios will therefore, be incorrect and as a result of that, the consistency is likely to be unauthentic.
You can use it on anything you like. Drizzle it onto ice cream, pancakes, fruit or even eat it straight out of the jar!
You likely haven't simmered for long enough. If it is isn't as thick as you like after simmering. Place it into the fridge after it cools.
Yes, this recipe is 100% gluten free.
Place inside the fridge for up to 1 week.
Yes! Most coconut milk is the same, regardless of branding. Condensed coconut milk can also be added.
After the caramel has cooled down, I recommend placing it into the fridge. The longer you leave it in there, the more it'll thicken.
Dulce de leche is made by heating sweetened milk until it becomes thick. Caramel is made by simply heating sugar. Both are so delicious!
More Easy Vegan Recipes
If you tried this Vegan Dulce De Leche Caramel Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Dulce De Leche Caramel
Dulce De Leche:
- 375 ml canned unsweetened full fat coconut milk
- 300 g coconut cream
- 300 g brown sugar demerara
- 0.5 teaspoon salt
- 0.5 teaspoon vegan butter
Making the dulce de leche:
- To a heavy bottomed pan, add the coconut milk, coconut cream, brown sugar and salt. Whisk together until the sugar dissolves fully and the mixture becomes a light brown colour.
- Next, bring the dulce de leche mixture to a boil over a medium-high heat. Stir constantly. Then add the vegan butter.
- Reduce the heat to a medium heat. Continue to boil, uncovered until the caramel has reduced in half. It should also have darkened in colour and thickened. This takes 25-30 minutes. Keep a close eye on it so that it doesn't over-evaporate.
- Let the vegan dulce de leche cool then poor into jars or a bowl.
- Place in the refrigerator for between 30 minutes and 1 hour so that the dulce de leche can thicken more and become gooey.
- When simmering the caramel, turn the heat down enough so that the caramel thickens but doesn't disappear. Otherwise there won't be much left at the end!
- Failing to measure out your caramel ingredients accurately will mean that the ratios will therefore, be incorrect and as a result of that, the consistency is likely to be unauthentic.