Vegan Salted Caramel Sauce
When you have the vegans coming over for dinner, and you need that amazing dessert to be more amazing...this is your go to! (Yummy for the non vegans)
I am a salted caramel addict and I have been asked a few times about a vegan version. This is it kids. Super easy, super addictive and you can have it in minutes. (Well, 12 minutes to be exact, but don't burn yourself!)
I decided to create a few vegan recipes and this is a kicker! YUM. Be warned. Vegan, not vegan, it is great! Of course I have the old non vegan version of this HERE.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 x 400g Tin coconut cream (fat part only) Recipe
- 200 Grams coconut sugar
- 1 Tablespoon vanilla extract BUY
- 1 Pinch pink salt flakes BUY
Do
- 1
Make sure you only use the fat part of the coconut cream, which is easy to separate if you have chilled it first. Keep the coconut water for a smoothie or something else.
- 2
Place all ingredients into the Thermomix bowl and cook for 12 min/Varoma/speed 3/MC off
- 3
Store in a sterilised jar in the fridge. It will thicken on standing and is spoonable.
More
Use on pancakes, porridge, ice cream, as a dessert drizzle or spoon it out of the jar if you have to. (Some things are just what they are!!)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
