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My one-ingredient vegan caramel sauce recipe turns out creamy, glossy, and rich. You can make it on the stovetop, in the slow cooker, or in the microwave!
Need more vegan dessert staples? Try my vegan chocolate chips, almond milk ice cream, or vegan cookie dough next.
Nothing elevates a dessert quite like a drizzle of warm caramel sauce, and I see no reason why being vegan should prevent us from such an indulgence.
Using one (yes, literally one) simple ingredient, you can have warm, sweet, and silky smooth caramel syrup for all your vegan baking needs… or just eat it with a spoon!
Table of Contents
Why I love this recipe
- Only 1 ingredient. And no dates, cashews, OR maple syrup.
- Easy to make. Compared to other caramel recipes, mine is virtually hands-off. There’s no need to boil, no caramelizing sugar, and no candy thermometer required!
- The perfect taste and texture. It’s thick, rich, creamy, and tastes exactly like the real deal.
- Multiple cooking methods. Although the stovetop method yields the best consistency, I made sure to test other methods as well.
★★★★★ REVIEW
“Oh my word, this is perfection- I used a grocery store brand coconut condensed milk (cheaper than the more prominent ones!), and it turned out PERFECT. Oh my gosh, now I can enjoy my childhood favorite without dairy!” – Elena
Ingredients needed
- Coconut condensed milk. The magical ingredient that yields a creamy, caramelized syrup. The caramelization will overpower any coconut flavor.
How to make vegan caramel
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Add the can of condensed coconut milk to a saucepan and cover with water, about 1-2 inches above the can.
Step 2- Simmer. Over medium high heat, bring the water to a simmer. Once simmering, reduce the heat to low and cover. Let simmer for 2-3 hours.
Step 3- Cool and serve. Remove the pot from the heat. Use tongs to remove the can and submerge it in a bowl of cold water. Let it sit for 10 minutes before opening it and transferring the mixture to a bowl or jar.
Alternative cooking methods
If you’d rather use a slow cooker or microwave, I included instructions for both. The slow cooker method is the most hands-off, but it’s also the most time-consuming. If you’re looking for a gooey caramel or dulce de leche, the microwave method works well.
Slow cooker method. Place the cans in the slow cooker and fill with 1-2 inches of water above the cans. Cook on Low for 8 hours. Submerge the cans in cold water to cool before opening and serving.
Microwave method. Pour the milk into a deep bowl and cover completely. Microwave for 5 minutes on 40-50% powder, then stir to combine. Reduce the heat to 20-30% and microwave in 2-3 minute intervals until it reaches your desired texture.
Arman’s recipe tips
- Cover the cans with water! This goes for the stovetop and slow cooker methods. If the cans aren’t completely submerged, they could explode.
- Prefer extra dark, thick caramel? Add 1-2 hours on the stovetop. The longer you simmer, the darker the caramel.
- How about a thin, buttery caramel? Add 1-2 tablespoons of vegan butter before serving.
- Add flavor. Add a pinch of salt to make salted caramel, or fold in 1 teaspoon of vanilla extract.
- Not strictly vegan? I’ll let you in on a little secret…you can make this same recipe with regular condensed milk.
Ways to use this recipe
I’ve been caught eating caramel straight from the jar more times than I can count, but there are more creative ways to use it! Here are some ideas:
- Drizzle over vegan chocolate cake or vegan brownies.
- Top protein oatmeal or eggless pancakes.
- Serve over coconut milk ice cream or oat milk ice cream.
- Add to your next batch of salted caramel cream cold brew, or sweeten up an almond milk latte.
- Pair with sliced apples for a healthy dip.
Storage instructions
To store: Caramel should be stored at room temperature in an airtight container. For thicker caramel, store it in the fridge for up to one month. If you’d rather store it at room temperature, it lasts up to one week.
To freeze: Store it in a jar and freeze it for up to six months.
Frequently asked questions
If you’d prefer not to slow cook or simmer the coconut condensed milk in their cans, transfer it to a sealable jar and heat it up in jars instead. Simply follow the same process as using the cans. Just be sure your jars are tightly sealed!
I tested two different brands and noticed a stark difference. As pictured, I used Nature’s Charm coconut milk and found it had the best texture.
Recipes to use this caramel
1-Ingredient Vegan Caramel
Ingredients
- 1 can coconut condensed milk Traditional condensed milk works too
Instructions
Stovetop Instructions
- In a small saucepan, add your can of coconut condensed milk and cover with warm water, about 1-2 inches above the can.
- On medium heat, heat up the saucepan until it just begins to simmer. Once it begins to simmer, reduce to low and cover. Simmer for 2-3 hours. The longer you simmer, the darker the caramel.
- Remove the saucepan from the heat. Using tongs, remove the can from the water and submerge in a bowl of cold water. Let sit for 10 minutes, to cool down. Once cool, carefully open, and transfer to a bowl or jar.
Slow Cooker Instructions
- Place the condensed milk in a slow cooker and cover with water, leaving 1-2 inches above the can.
- Cook on slow for 8-10 hours, 10 hours if you'd like a thicker caramel.
- Turn off the slow cooker and using tongs, remove the can and submerge in a bowl of cold water for at least 10 minutes, to cool down. Open the can of coconut condensed milk and transfer to a bowl or sealable container.
Microwave Instructions
- Pour the coconut condensed milk in a large, microwave safe bowl. Cover completely.
- On 50% power, heat up the condensed milk for 5 minutes, ensuring it doesn't spill over.
- Remove from the microwave and whisk together. Cover again, and reduce the power to 20-30%. Microwave in 2-3 minute increments, watching carefully to ensure it doesn't spill over. Remove from the microwave once it has reached your desired consistency.
Notes
Nutrition
Originally updated March 2023, updated and republished August 2024
THANK YOU for the caramel recipe that contains no maltodextrin – a sweetener with a higher glycemic index than table sugar.
Wow I never heard or read the recipe that has only one ingredient. I need to buy coconut milk. I never bought it.
Oh my word this is perfection- I used a grocery store brand coconut condensed milk (cheaper than the more prominant ones!) and it turned out PERFECT. Oh my gosh, now I can enjoy my childhood favorite without dairy!
This was fabulous- I make it all the time!
Fabulous!! EVERY SINGLE ONE of your recipes I’ve tried is just fabulous!
Hello, can this be done in an Instant Pot? That would be amazing.
I did it wrong lol – but was able to find a shorter stove top method!
I opened and emptied can into pot and diluted with 1-2 cups of water. I brought to boil and simmered for 2 hours or so, stirring frequently.
It’s delicious!!
This is my third try to submit a comment.
What other ingredients are in the condensed coconut milk? I avoid the dairy-based condensed milk because it contains a corn syrup derived sweetener. I’m very allergic to corn & corn-derived products.
Thank you! I would like to try this idea, because I love “caramel”, but never can eat the “regular” kind!
Hi Laura- it really depends on the brand. Check one that is available to you and look at the ingredients.
Definitely impressed with how good this turned out!
Please tell me what I did wrong…..I purchased the exact product you listed…..tried the stovetop recipe, as well as the crockpot method…..NEITHER worked…..even after leaving the evaporated product simmering for hours and hours (over 15) there was no caramel to be seen. I put the first batch in a sealed jar after it hadn’t caramelized the first time and simmered it again on the stove top (covered completely with water each time), after many hours no caramel. So I threw that out and decided to try a new can in my crockpot….left in for 20 hours….no caramel. I paid over $6 per can and had to throw both out. HOW ON EARTH DID YOU GET THIS PRODUCT TO CARAMELIZE????
5star
Does this set enough to use in millionaires shortbread
It’ll need a thickener
Hi! Is this method thick enough to fill between cookies? Or is it going to drip?
I think it will drip!
Hi, would this be suitable for a banoffi pie or a caramel slice? How firm does it get once cooled? And does it have a bit of a chew? Sorry for all the questions…excited to try!
I don’t think so- you’d need to add a thickener
I was so excited to try this. When I first tasted it, it tasted great but the more I took, the more I tasted coconut. It’s not that I don’t like coconut but I love caramel. So I put it aside. Next day I’m getting my usual apples and peanut butter snack. I saw the caramel sitting on the counter…hmmmmmm. I put a dollop of the caramel in my peanut butter and viola! Omg, so dang good.
Do you think it’s possible to use this in a pie? I was going to spread it on a graham cracker crust. Would it harden or would it be soupy. The pie doesn’t require baking. Thank you
I don’t see why not!
Best vegan caramel EVER!