Over this summer I had a great challenge and it was to make some vegan and gluten free treats to bring to a potluck. I decided that you really can never go wrong with caramel so that was going to be the base for my recipe. I’d never made a vegan caramel sauce before so this was quite an adventure.
This recipe wasn’t especially difficult but it wasn’t especially easy. It was pretty typical of a caramel recipe. I’ve made a couple in the past and it wasn’t much harder than any of those. You will need to have a candy thermometer on hand to get to the right temperature. If you don’t have one, you could definitely make this, it would just be much more difficult.
You’ll find that this recipe calls for coconut cream. I was able to find a can of pure coconut cream at Trader Joe’s. However, if you’re not near one you can simply take a can of regular coconut milk and refrigerate it for about 2 hours. The cream will solidify to the top and you can simply skim it off. Either will work for this recipe. Do not use coconut milk from a carton though, this will not produce the results you need!
Source: Vegan Baking