Vegan Miso Caramel Sauce (Dairy-Free)
This miso caramel sauce is the perfect topping for an array of sweet treats. It's also completely vegan and easy to make.
Ingredients
- 200 g (1 cup) caster sugar (see note)
- 50 g (3 tbsp) virgin coconut oil
- 150 ml (½ cup) coconut cream
- 15 g (1 tbsp) white miso paste
Instructions
- Pour half of the sugar into a small saucepan, ensuring that it is evenly distributed over the bottom. Set over medium-high heat and cook until the sugar begins to melt in spots. As soon as the sugar begins to melt, sprinkle more sugar over the wet spots.
- Once all of the sugar is added, use a heatproof spatula to stir the mixture until the sugar is all melted and caramelised. Note that the sugar will clump and crystalise at first but it will dissolve and smooth out as it cooks.
- When the sugar is deep amber and smooth, remove it from the heat and immediately add the coconut oil, coconut cream and miso paste. Mix with a heatproof spatula until well combined.
- Pour into a heatproof bowl and allow to cool completely before serving.
Video
Notes
I recommend using caster sugar (also known as superfine sugar) here as it dissolves more easily and quickly in the water. However, you can use granulated sugar if this is all you have.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 47mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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