How to: make vegan caramel
Caramel, we absolutely love it. This caramel sauce from the book Dosia Bakt Vegan by Dosia Brewer contains no real butter. It’s entirely plant-based and just as delicious.
Dosia writes that this caramel sauce goes well with everything. She pours it over pancakes and waffles, serves it with desserts, spoonfuls it over ice cream and sometimes fills my Berliner doughnuts with it when she wants something sweeter than jam. In the mood for even more flavor? Then try the variations with salt, coffee and chocolate.
Method
1. Put the sugar in a pan with 50 ml water. Bring to the boil without stirring and let it caramelize over medium heat until it turns the color of dark tea.
2. Stir in 45 grams of butter. It may splatter quite a bit.
3. Add the plant-based cream and a pinch of salt, and cook for a few more minutes, stirring, for a thicker sauce. Use warm or leave to cool.
Salted caramel
At the end, stir 1 teaspoon of salt flakes (or more/less to taste) into the caramel sauce.
Coffee caramel sauce
Dissolve 1–2 teaspoons of coffee powder in the cream before adding it to the caramel.
Chocolate caramel sauce
Remove the sauce from the heat and stir in 90 grams of melted dark chocolate.
You can keep this caramel sauce in the refrigerator for about a week.
Title: Dosia Bakt Vegan
Author: Dosia Brewer
Price: €29,99
Publisher: Fontaine
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