Dairy-Free Rosemary Salted Caramel Sauce | Chris Cooks

This is the one, folks. This is the recipe that changed it all for me. I have to be honest - as someone who loves to cook and experience every kind of food, once Jules and Greta developed their food allergies, there were times I would feel a little like my hands were tied behind my back. I fully recognize these were selfish feelings, no need to @ me on that. But after working on and developing this caramel sauce a few years ago, my mind completely opened up.

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This is the best caramel sauce I've ever tasted. Not the best dairy-free caramel, or the best vegan caramel, or the best salted caramel - it's the best caramel sauce I have ever tested. No qualifiers. It's so easy to make, super smooth, and the flavor blows my mind every time. I just want to drink it, but usually too many people are watching.

This caramel sauce originated from my Rosemary Caramel Baked Apple dish from a few years ago, and I've been refining and tweaking it every year since. It can't get any better than this folks.

I really hope you'll give this a try (unless you can't have coconut, of course). Even if you can have dairy, I'm telling you this sauce will become an instant favorite. Great with fruit, on deserts, overtop ice cream (dairy free ice cream or not). And this time of year, I have a jar in the fridge always.

The Best Caramel Sauce You'll Ever Have

Dairy-free Rosemary Salted Caramel Sauce

Recipe by Chris

0.0 from 0 votes

Course: Condiments, Dessert, Snack

Servings

0

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

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

Directions

• 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.