i love a dessert that's simple and satisfying. because we eat a plant based diet, i've been a long time fan of so delicious. they make *so* many *delicious* things for us vegans! the moment i tasted their new cashew milk salted caramel cluster ice cream, i knew i had to share it with you. it's salty and perfectly sweet with clusters of chocolate covered cashews.
however, when i opened the freezer the next day to make a photograph-able bowl of it, it had disappeared! david had discovered it without me even knowing it. ha!
this was really for the best, because it gave me some time to think about this simple, satisfying dessert. and what would go perfectly with it, but a drizzle of homemade caramel sauce! so i whipped some up and had david pick up another carton of it on his way home. trust me, this one didn't last long either!
homemade vegan caramel sauce
- 1 can full fat coconut milk *use only the cream, discard liquid
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- a pinch of smoked salt (optional)
combine coconut cream, brown sugar, salt and maple syrup in saucepan. cook over medium heat until the mixture comes to a boil. simmer for 25 minutes, stirring frequently to prevent it from burning. remove from heat and stir in vanilla. let cool and serve.