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Dairy-free caramel sauce
A vegan caramel sauce to elevate your ice cream, ready in just 15 minutes.
Vegan
- Serves6
- CourseAccompaniment
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Ingredients
- 2 tsp cornflour
- 250ml pack Oatly Creamy Oat single cream alternative
- 75g dark brown soft sugar
- ½ tsp vanilla extract
- 480g tub vegan ice cream (we used Booja-Booja Caramel Pecan Praline)
Method
Put the cornflour and 2 tsp cold water in a small bowl and stir until smooth. Put the cream alternative in a small saucepan with the sugar, vanilla and a pinch of sea salt. Set over a medium heat and stir occasionally until the sugar has melted.
Add the cornflour mixture to the pan and simmer the caramel for 5-7 minutes until it’s a syrupy consistency. Set aside to cool. Serve with scoops of vegan ice cream.
Cook’s tip
This sauce is also delicious drizzled over pancakes, roasted bananas or apple cake.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 992kJ/ 236kcals |
---|---|
Fat | 7.9g |
Saturated Fat | 4.7g |
Carbohydrates | 38g |
Sugars | 32g |
Fibre | 0.5g |
Protein | 2.4g |
Salt | 0.2g |