Easy and Dairy-Free Vegan Brown Sugar Bourbon Caramel
Fall is all about warm, cozy flavors, and nothing brings that seasonal comfort quite like a rich, velvety vegan caramel. This Vegan Brown Sugar Bourbon Caramel is the ultimate topping for all your favorite fall treats. Whether drizzled over a slice of warm apple pie, poured on top of baked goods, or even served with a bowl of dairy-free ice cream, this dairy-free caramel sauce will take your desserts to the next level.
The addition of bourbon gives it a warm, bold twist that pairs perfectly with the deep sweetness of brown sugar, making it a crowd-pleaser for any occasion.
Table of Contents
Uses for Vegan Brown Sugar Bourbon Caramel
This brown sugar caramel sauce is incredibly versatile and can elevate a wide range of desserts. Here are just a few ideas:
- Pie Filling: Drizzle this caramel into your pumpkin or apple pie for a decadent touch. It adds a rich, sweet layer that complements the spiced flavors of fall. It can even be used to make mini caramel apple pies like our Vegan Caramel Chai Spiced Apple Pie Cups recipe!
- Topping for Baked Goods: Whether it’s cinnamon rolls, vegan brownies, or your favorite cupcakes, this sauce is the perfect finishing touch.
- Topping for Fall Fruit: Pour it over roasted pears or apples for a simple yet luxurious dessert.
- Ice Cream Topping: Pair it with vegan vanilla or cinnamon ice cream for the perfect cold and warm contrast.
- Breakfast Boost: Stir it into your morning oatmeal, drizzle over pancakes, or mix it into your favorite vegan yogurt for a sweet start to your day.
Ingredients You’ll Need
- Organic Light Brown Sugar (I used 365 by Whole Foods)
- Evaporated Oat Milk (I used Nature’s Charm)
- Vegan Butter (I used Earth Balance)
- Water
- Vanilla Extract
- Bourbon (Option to use alcoholic or non-alcoholic)
- Salt
Consistency and Adjustments
This brown sugar caramel sauce has a thinner consistency when initially made, which makes it great for drizzling and pouring over desserts. It will thicken once cooled in the refrigerator. You can easily adjust the consistency if you prefer a thicker sauce or need a firmer texture for filling pies.
- For a thicker caramel sauce: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the caramel sauce while it’s simmering, and cook for an additional 2-3 minutes until it thickens to your desired consistency. Be sure to whisk continuously to avoid lumps.
This adjustment ensures that the sauce stays silky smooth but has a more substantial texture for baking applications or for those who like a thicker, creamier caramel. Check out our Vegan Caramel Chai Spiced Apple Pie Cups recipe post for a delicious way to use this caramel sauce as a pie filling.
Vegan Milk Substitutes in Baking
In today’s world, there are so many great options for vegan milk substitutes, making it easier than ever to create rich, creamy recipes without dairy. Here are some of the most popular vegan milk substitutes, and how they work in baking:
- Oat Milk: Oat milk is known for its creamy texture and subtle sweetness, making it an excellent option for caramel sauces and baked goods. The evaporated version provides an even richer consistency, ideal for sauces.
- Almond Milk: Light and nutty, almond milk works well in lighter baked goods like cakes and muffins.
- Coconut Milk: The high-fat content of coconut milk makes it perfect for creamier desserts like pies, puddings, and frostings. It lends a slight coconut flavor, which pairs well with tropical or chocolate recipes.
- Soy Milk: One of the closest substitutes to cow’s milk in terms of protein content, soy milk is versatile and can be used in most baking recipes. It has a neutral flavor and works well in everything from breads to custards.
- Cashew Milk: Smooth and creamy, cashew milk is another great option for recipes requiring richness, like cheesecakes or sauces. It has a mild, slightly nutty flavor that enhances the depth of baked goods.
With so many choices, it’s easy to find the perfect vegan milk substitute for your baking needs. Whether you need a creamy option like oat milk for caramel sauce or a lighter choice like almond milk for cakes, the possibilities are endless.
Common Questions
Can I use another plant-based evaporated milk substitute?
Yes! You can substitute this recipe with evaporated coconut milk. I tried this recipe out using evaporated coconut milk and it tastes just as creamy and delicious! It will again have a thinner consistency initially while still warm, but it will thicken when cooled. Because coconut milk has a low solidifying temperature of around 14°C it will tend to separate and harden as the coconut fat rises to the top when chilled in the fridge. To return it to a smooth, pourable consistency, warm it up slowly on the stovetop or in the microwave and stir to combine the ingredients. Add a splash of non-dairy milk or water if it becomes too thick.
Does the Bourbon make the caramel taste too strong?
Not at all! The bourbon will add a subtle depth of flavor that is perfect for fall. It can also be reduced if a milder flavor is preferred.
How do you store the brown sugar caramel sauce?
Refrigeration: Store the caramel in an airtight container, like a glass jar with a tight lid, to prevent it from absorbing any fridge odors. It will last for about 1-2 weeks in the fridge. When ready to use, you can warm it up slightly in the microwave or on the stovetop for a smooth, pourable consistency.
Freezing: You can also freeze it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before use, then reheat and stir if needed.
Vegan Brown Sugar Bourbon Caramel
Equipment
Ingredients
- 200 g Light Brown Sugar
- 2 tbsp Water
- 100 g Vegan Butter, room temperature
- 100 g Evaporated Oat Milk
- 1 tsp Salt
- 2 tbsp Bourbon, adjust to taste
- 1 tsp Vanilla
Instructions
- Combine the brown sugar and water in a medium saucepan. Mix and warm over medium heat until the sugar is dissolved.
- Once it turns golden brown add in the vegan butter and whisk until incorporated.
- Carefully pour in the evaporated oat milk stirring continuously until it starts to simmer.
- Stir in the salt and vanilla extract. Simmer until the caramel thickens. Remove from the heat and then mix in the bourbon.
- Allow it to cool and store the caramel in an airtight container, like a glass jar with a tight lid in the fridge.
Notes
Nutrition
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