Call me crazy butttt…I think caramel just officially came apart of my weekly meal prep lol. I am completely OBSESSED with this vegan + paleo caramel sauce!

I cannot believe how amazing this simple caramel sauce turned out. It is the exact flavor, texture, and sweetness I wanted, while still being made with simple ingredients!

This caramel sauce is refined sugar free; it’s sweetened with coconut sugar and maple syrup. Plus, it’s dairy free! It get’s it’s creaminess from full fat coconut milk, but doesn’t have a coconut flavor. The flavors and textures all just melt together perfectly for a silky smooth, rich caramel sauce.

It will give you nostalgic, old school caramel sauce vibes with a healthier spin on the ingredients. No corn syrup, preservatives, chemicals, food coloring, etc. Just real, wholesome ingredients and a super delicious result. Yes please!

As you can see, I went all out for some apple nachos with this caramel sauce (plus peanut butter, yogurt, granola, and cinnamon). But, you can use this in so many fun ways!

In your coffee, on your ice cream, with banana soft serve, on oatmeal, etc. The possibilities are endless and delicious! I also have a dairy free hot fudge recipe, so if you’re in a sundae mood they are the perfect duo!

I foresee myself using this caramel sauce in lots of cozy recipes this fall 😉

This sauce will store in the fridge for 1-2 weeks, and it only takes about 5 minutes to make. Little work with LOTS of reward! I am truly obsessed.

I am so excited for you all to make this caramel sauce. I know you’re going to love it as much as I do!

Be sure to let me know what you think below with a rating and comment, and tag me on Instagram so that I can see how you’re using it! xo

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Vegan + Paleo Caramel Sauce

  • Author: Mia Zarlengo
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 68 servings 1x
  • Category: Dessert


Silky smooth vegan and paleo caramel sauce. Ready in 5 minutes!


  • 1 cup full fat coconut milk from the can (mostly the thick creamy part on top, but if the liquid part gets mixed in that’s ok)
  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot starch (can sub cornstarch but not tapioca starch)
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 24 tbsp dairy free milk of choice, as needed 


  1. Add the full fat coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla, and sea salt to a small pot.
  2. Give everything a good stir then heat over medium heat. Once sauce is simmering, continuously whisk for 3-4 minutes, until sauce is thickened, dark brown, and glossy. Remove pot from heat.
  3. Pour caramel sauce into a jar, then mix in 2-4 tbsp dairy free milk to get the sauce to desired consistency and help smooth out any lumps (some lumps are ok).
  4. Allow to slightly cool before serving. Store leftovers in an airtight container in the refrigerator for 1-2 weeks. Reheating is not necessary, but if you would like to serve the leftover caramel warm then gently reheat in the microwave or on the stove. 

Dairy Free, Dessert, Gluten Free, Paleo, Recipes, Snacks, Vegan, Vegetarian


Aug 13, 2020

Vegan + Paleo Caramel Sauce

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Alera Yost says:

    Should the coconut milk be refrigerated or room temp? Does it make a difference?

  2. jenny says:

    Where can I find the recipe for the caramel sauce?

  3. Lauren says:

    So yummy!! Used it in some nice cream!

  4. Jena says:

    I cannot believe how good this is and SO easy to make. I had some leftover chocolate ganache from making your cosmic brownies the other day. I made a little sundae with Oatly vanilla ice cream + this caramel sauce + the leftover ganache and it was HEAVEN.

  5. Jen says:

    Can’t stop making this caramel sauce!! It’s absolutely delicious and better than store bought caramel. I put this on my pancakes, oatmeal and dip apple slices in it or add to coffee. I’m actually in love with it haha thank you Mia for this amazing recipe!

  6. Cindy says:


  7. Brittany says:

    This is the best caramel sauce. I haven’t been able to have caramel sauce in years because I am allergic to corn and this just made all my childhood dreams come true. Incredible.

  8. Kinsley says:

    So impressed how legit this tastes for how clean the ingredients are!

  9. Lauren says:

    I wish I could make this but I’m allergic to coconut ????

  10. Miriam says:


  11. Kate says:

    I cannot stop eating this and am so excited to use it in everything!!

  12. Brenna says:

    Can you use regular sugar?

  13. Madelyn Leonard says:

    So easy to make and absolutely delicious. This is now a staple in my fridge!

  14. Kristen says:

    I just made this. The taste is there…my texture is not quite gelatinous…it sticks to the spoon well and drizzle/pours but it kinda has that gelatinous mouth feel. Do you think that is from the arrowroot?

    • Mia Swinehart says:

      Hi Kristen,

      You may need to thin it out a bit with your milk of choice! It definitely shouldn’t be too gelatinous! It’s also best served warm/hot!

  15. Haley says:

    Good gracious this is good!! I couldn’t believe how closely this resembled traditional caramel while being made with way cleaner ingredients. We had this on apples for one of my favorite fall treats, but I can’t wait to see what else it’s good on! Thank you for this recipe!

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Simple. Attainable. Gathered Nutrition.