Caramel sauce
1/8 teaspoon guar gum or 1 tablespoon arrowroot
1/4 cup + 2 tablespoons vegan creamer
1/4 cup vegan margarine
1 cup golden yellow sugar (or light brown sugar)
1. Mix the guar gum/arrowroot with 2 tablespoons creamer and set aside. Melt the margarine in a pot over medium-low heat.
2. Once melted, add the sugar and whisk together, then whisk in the 1/4 cup creamer. Allow it to boil for 4 to 5 minutes, stirring frequently.
3. Remove from heat and stir in the slurry from step 1. Let it cool slightly and give it another good stir before serving.
It can be stored in the fridge for about a week, just reheat and stir before use.
I kept the heat at medium-low the whole time, but you may need to adjust the setting based on your stove. The lower heat allows it to boil without burning, and preserves the buttery taste from the margarine.
Source of recipe: This is the result of many experiments using different types of sugar and thickeners, trying to replicate the light brown caramel drizzle you find on store-bought coffee cakes. This is great for that purpose or eaten warm as a dessert topping or dip for apple slices. It tastes exactly like the non-vegan stuff!
SO HOW'D IT GO?
I can't believe no one has made and reviewed this yet. I just finished making it and wow is it good. I wanted to add it to coffee to make some caramel coffee and ...ehhhh well that didn't turn out so well. But the sauce it self is awesome, YIKES I am eating it off a spoon right now. Can't wait to get some vanilla ice cream tomorrow to top it wth and then I am gonna crush some pretzels on top of the sauce and ice cream. Thank u so much, u just made a caramel addicted very happy. :-)