Dairy-free Rosemary Salted Caramel Sauce
This sauce is dairy-free and vegan, sure, but I'd put it against any caramel sauce out there. The flavor is out of this world and it's so much easier to make than a traditional caramel. Drizzle over fruit, pies, desserts and ice creams (non-dairy or otherwise). It really is so great.
Ingredients
- 1 19oz can coconut cream not cream of coconut or coconut milk - coconut cream
- 2 cups dark brown sugar
- 1 tsp vanilla extract or 1/2 vanilla bean, split
- 1 tsp ground cinnamon or 1 cinnamon stick
- 1/4 tsp fresh ground nutmeg
- 1 tsp ground allspice or 6-7 allspice berries
- 1/8 tsp ground clove or 2-3 whole cloves
- 1 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 1 sprig rosemary
- 2 tsp sea salt
Instructions
- In a pot, whisk together all the ingredients. Cover and bring to a boil over medium/medium-high heat, then uncover and reduce to a simmer until the desired consistency is reached - 20-30 minutes. Keep in mind, it will thicken as it cools. Strain out the rosemary and any whole spices used before serving/storing.
- Store in a lidded container in the fridge for up to 2 weeks. The coconut cream may separate after sitting in the fridge for a bit, but a quick whisk brings it back.