Salted Vegan Caramel Sauce Made with Almond Butter (Easy Recipe)

I tested several versions of this almond butter caramel to find the perfect balance of sweet and salty flavors. Creamy almond butter gives this salted vegan caramel sauce a rich, gooey texture without the need for dairy. I usually serve it with apple slices for dipping, but it also makes a great topping for pancakes, waffles, or plant-based ice cream. Give it a try if you’re looking for vegan recipes to satisfy a sweet and salty craving, like this salted caramel smoothie, which is another yummy option.

Ingredients and Substitutions

Creamy almond butter works well in this recipe because it has a neutral flavor that doesn’t overpower the other ingredients in this sauce. I recommend using a fresh jar because almond butter can get a bit dry over time, especially towards the bottom of a partially used jar.

You can substitute any other creamy nut butter or seed butter you prefer, but the flavor will change depending on which one you choose. Cashew butter is a good substitute if you want to keep the flavors neutral.

Pure maple syrup is my sweetener of choice for this recipe. You can substitute agave nectar if you prefer.

Vanilla extract enhances the other flavors in this sauce nicely. I recommend using pure vanilla extract as opposed to artificial flavoring if possible.

I prefer to use sea salt when making this recipe (fine grind works best), but you can substitute regular table salt if you prefer.

How to Make Almond Butter Caramel

Add the creamy almond butter, pure maple syrup, pure vanilla extract, and sea salt to a bowl. Mix until smooth and creamy.

Serve right away or store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Bring to room temperature and stir before serving.

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Almond Butter Caramel Recipe (Salted Vegan Caramel Sauce)

This almond butter caramel sauce has the perfect balance of sweet and salty flavors. This salted vegan caramel sauce has a deliciously rich and gooey texture.

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Course Dessert

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 151.7kcal

Author Jennifer Bell

Equipment

• Mixing bowl

Ingredients

• 1/2 cup creamy almond butter (at room temperature. I recommend using a fresh jar because almond butter can get a bit dry over time, especially towards the bottom of a partially used jar)
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt (fine grind)

Instructions

• Add 1/2 cup creamy almond butter, 1/2 cup pure maple syrup, 1 teaspoon pure vanilla extract, and 1/2 teaspoon sea salt to a bowl.
• Mix until smooth and creamy.
• Serve right away or store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Bring to room temperature and stir before serving.

Notes

• I like to serve this sauce with apple slices for dipping. It’s also a delicious topping for pancakes, waffles, or vegan vanilla ice cream.
   

Nutrition Estimates

Serving: 2Tablespoons | Calories: 151.7kcal | Carbohydrates: 16.6g | Protein: 3.3g | Fat: 8.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.1g | Sodium: 148.3mg | Potassium: 162.9mg | Fiber: 1.6g | Sugar: 12.8g | Vitamin A: 0.2IU | Calcium: 76.3mg | Iron: 0.6mg

Did You Try This Recipe?

Let me know how it turned out in the comments!