Caramel Syrup
Servings: 6 oz
This vegan caramel syrup is great drizzled over ice cream, swirled into cheesecakes, and fluffed into lattes! So many fun uses! ♥️
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Equipment
- Vitamix or Blendtec Blendtec twister jar preferred
- small pot
- silicone whisk
- silicone spatula
- small jar
- squeeze bottle; 6+ oz optional
Ingredients
STEP 1 • setup with heat
- 2 Tbs pure water
- 1/2 c coconut sugar (or 80 gm)
- 1/4 tsp xanthan gum
STEP 2 • blend to incorporate
- 3 1/2 oz cashew cream (or 90 gm) - see cashew cream recipe
- 1/4 c unrefined coconut oil
- 1 tsp pure vanilla
- 1/4 tsp Himalayan sea salt
Instructions
- Add the STEP 1 ingredients to a small pot over medium high heat.
- Whisk until smooth.
- Stir often for 5-7 minutes. Everything will disolve and the sauce will thicken. Be careful it burns easily!
- Pour the hot mixture from the pot, along with all of the STEP 2 ingredients into the blender.
- Blend until smooth.
- Pour the syrup into a glass jar and allow to cool completely. Once coolish you may transfer into a squeeze bottle and store in the refrigerator. ENJOY!!
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