Caramel Sauce

You don’t get to eat much caramel if you’re on a dairy-free diet. That’s a shame, as caramel has always been a favourite of mine (mmm, Cadbury’s Caramel!) and has a lot of sweet uses. Also, Big S really doesn’t like bananas so I though a banoffee concoction might appeal to her sweet tooth. As it turned out she loved the caramel but still didn’t like the banana…. oh well, I tried!

This is the recipe used for the caramel sauce – I used some for my banoffee pudding pots (recipe to follow) and will have to think of a use for the rest of the sticky sweet sauce currently sitting in the fridge…. any ideas?

Caramel Sauce (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

  • 1/2 cup oat milk
  • 1/2 cup dairy-free spread
  • 1 cup sugar
  • 2 tbsps syrup (golden or maple)
  • 2 tbsps cornflour

– Pour the oat milk into a sauce pan. Add the cornflour and gently dissolve over a low heat.

– Add the other ingredients. Melt the spread and dissolve the sugar.

– Bring to the boil, then turn down the heat and simmer until the sauce has thickened enough to easily coat the back of a spoon.

– Cool

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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