Vegan Caramel Sauce

[Guest guest]

Vegan Caramel Sauce

 

3/4 cup soy milk rice milk or other non-dairy milk

3/4 cup Sucanat

1/3 cup maple syrup or brown rice syrup

1 tablespoon water

1 tablespoon arrowroot

2 tablespoons vegan margarine

1 teaspoon vanilla

 

In a small saucepan, place the soy milk, Sucanat, and

maple syrup, and whisk well to combine. Cook over

medium heat, while whisking occasionally, for 3

minutes.

In a small bowl, whisk together the water and

arrowroot, and then whisk the mixture into the

saucepan. Cook the mixture, while whisking constantly,

an additional 2 to 3 minutes or until it thickens.

Remove the saucepan from the heat and whisk in the

remaining ingredients.

Serve warm as a topping for cakes, desserts, non-dairy

ice cream or sorbet, or as a dipping sauce for fruit.

Store in an airtight container, in the refrigerator,

and reheat as needed. Yields 1 1/2 cups.

 

 

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