If the only dairy-free milk you have on hand is rice milk and you wish to make a gluten free dairy free caramel sauce, this recipe is for you! The recipe results in the creaminess of caramel without any cream or dairy. Use to make caramel apples, as a dip for sliced fruit, and to dress your favorite desserts, or even on top of pancakes!
Also, see Gluten Free Pancake Recipes.
Dairy Free Caramel Sauce
- 3/4 cup rice milk Rice Dream
- 2 tablespoons creamy almond butter Made from blanched almonds, if possible
- 1 cup granulated sugar
- 4 teaspoons dairy free margarine Smart Balance
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Fill a large bowl with ice and water; set aside. This bowl should be large enough to place a smaller bowl inside.
Place all of the ingredients in a cold, small saucepan. Whisk constantly over medium-high heat until it comes to a boil. Set a timer for 10 minutes and continue to cook, and stir.
Transfer the caramel sauce to a heatproof bowl (a small, 6-ounce canning jar works well) and place in the ice bath until cool.
Refrigerate until cold. Serve as a dip for slices of apples or firm pears, drizzled over pancakes, or as a topping for ice cream and other desserts.
If you use almond butter that has bits of brown skin from the almonds, those brown bits will show up in your caramel. It's really up to you which brand of almond butter you use.