By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
314 cal · 12 min
No Cream Vegan Caramel Sauce
Recipe GLPR407accf1835d9c
A rich, glossy vegan caramel sauce made without any dairy or cream. Soymilk, maple syrup, and brown sugar are simmered together and thickened with cornstarch, then finished with dairy-free margarine and vanilla for a smooth, decadent sauce. Perfect for drizzling over desserts, ice cream, or fruit.
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Ingredients
3/4 cup vanilla or regular soymilk, not light
1 cup granulated sugar
1/4 cup pure maple syrup
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons dairy-free soy margarine
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Directions
Pour the soymilk, granulated sugar, and maple syrup into a medium saucepan. Set the heat to medium and bring to a gentle simmer, whisking frequently for about 5 minutes.
In a small bowl, whisk the cornstarch with the water until smooth and no lumps remain. Pour this mixture into the simmering caramel and stir well to combine.
Continue cooking for another 5 minutes over medium heat, stirring often. The sauce will bubble, foam, and gradually thicken as it cooks.
Remove the saucepan from heat. Add the dairy-free margarine, vanilla extract, and kosher salt, whisking until fully incorporated and smooth.
Pour the caramel sauce into a heat-proof container and leave the lid slightly ajar. Allow it to cool to room temperature; it will continue to thicken as it cools. Once cooled, cover and refrigerate until ready to serve.
Comments
This vegan caramel lands well for Charlotte: soy milk, sugar, and cornstarch are basics at any grocery chain, and soy margarine is stocked widely at Harris Teeter, Food Lion, Kroger, and Walmart—no special trip required. The twelve-minute time is honest, and the cost per serving runs under $0.75, driven mainly by sugar and maple syrup rather than premium ingredients. The real fit depends on your use case: it's a condiment-style sauce, not a full dessert, and it reheats beautifully, making it ideal for a standing pantry item or topping for ice cream through the week. The caveat is texture and taste—without dairy cream or the browning depth of butter, expect a thinner body and a more straightforward maple-caramel note rather than the complex bitterness of traditional caramel.
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