I wanted to bake a dessert that called for caramel sauce, but all of the brands at the store contained dairy. What's a girl to do? Make her own!
(Note: This is a caramel sauce--not hard caramel--and is thick but pourable at room temperature. I recommend storing it in the fridge and heating it up to drizzle over ice cream, vegan cheesecake, apple slices, and more!)
1/2 c. (1 stick) Earth Balance or other vegan margarine
2 c. brown sugar
3/4 c. soy creamer or soy milk
2 T. arrowroot
Combine 1/4 cup soy creamer with the arrowroot. Set aside.
Melt the Earth Balance in a saucepan. Stir in brown sugar. Add remaining 1/2 cup soy creamer. Bring liquid to a boil and boil for 4 minutes, stirring frequently.
Take the pan off the heat and immediately add arrowroot slurry. The liquid should thicken quickly.
Pour over ice cream! Or store in fridge for up to one week.
