2 c. coconut milk (homemade recipe here)
2/3 c. sugar
1 tsp. vanilla
¼ tsp. salt (optional)
Whisk the coconut milk and sugar in a small saucepan. Turn the heat on high and bring it to a boil, then reduce to low and simmer for 30 to 35 minutes. It will reduce by about half. The sauce will still look thin, but it will thicken up later in the refrigerator.
Turn the heat off and stir in the vanilla and optional salt. Pour the sauce carefully in a mason jar and refrigerate for several hours. This recipe makes about one cup.
Even after the caramel sauce has thickened, keep it stored in the fridge.
Printable: Vegan Salted Caramel Sauce
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