Mouthgasmic Vegan Salted Caramel

Craving rich, buttery caramel but not sure a dairy-free version can cut it? Our Vegan Salted Caramel will make you a believer. Made with simple ingredients like naturally sweet dates, cashews, a touch of vanilla, and just the right amount of salt, this vegan caramel comes together in minutes and is perfect for drizzling, dipping, or spooning straight from the jar. No refined sugar, no dairy—just pure, sticky-sweet magic ready to impress your mouth.

What’s inside 

Dried dates: These beauties are key to the deep, sweet flavor of your caramel. We like Medjool dates because they have a natural caramel-like flavor, but if you can’t find them, another dried date variety will work.

Raw cashews: An excellent whole food source of fat, cashews provide body and a luscious mouth feel. Plus, their mild flavor means they play well with the other ingredients.

Non-dairy milk: Any type of non-dairy milk will work as long as it’s unflavored and unsweetened. For a super rich caramel, soy milk, cashew milk, or coconut milk (from a carton, not a can) work best.

100% pure maple syrup and molasses: We love these natural sweeteners because they’re minimally processed and, especially in the case of molasses, they come with the bonus of vitamins and minerals. Be sure to confirm there aren’t any sneaky additives in the ingredients list. 

Vanilla and cinnamon: Vanilla brings a smooth, aromatic richness, while cinnamon adds a slightly earthy note.

Salt: We prefer to use coarse kosher salt or natural sea salt. Keep in mind the degree of saltiness can vary from one type to another, so it’s always a good idea to start small and add more if needed. Also, did you know that a little salt can improve the flavor of most sweet things? The reason why is sciency, but basically, salt blocks bitter flavors while enhancing sweetness for our taste receptors. Pretty cool, huh? 

Let’s make Vegan Salted Caramel 

When we said this one was quick and easy, we meant it!

First, get your dates pitted and chopped, then set them to soak in hot water with the cashews for ten minutes. If you have a high-speed blender, you can skip this step.

While those are soaking, add the rest of the ingredients to your blender. 

After the ten minutes are up, drain the dates/cashews (discard the soaking water), and add them to the blender. 

Blend until your caramel is creamy, smooth, and velvety. You may need to stop the blender and scrape down the sides a couple times. 

Give it a taste and adjust if necessary. You’re all done! Try not to eat it all directly out of the blender with a spoon (but we won’t judge if you do).

Ways to use Vegan Salted Caramel

Store your Vegan Salted Caramel in an airtight container in the fridge for up to five days—but we don’t think it’ll last that long because it’s so damn delicious.

To warm up your caramel, pop it in the microwave and reheat in 15–30 second increments, stirring each time.

 Here are some of our favorite ways to use it:

• As a dip for fruit like apples, pears, and strawberries.
• Drizzled over oats or toast for breakfast.
• As a topping for rice pudding.
• In our delicious Apple Cinnamon Cream Cheese Taquitos.
• With a classic dessert like this whole-food plant-based cheesecake. 
• Drizzle it all over this Greek Apple Cake
• Pour it by the spoonful on our Warm Spiced Oatmeal Stuffed Baked Apples or our Maple Cinnamon Baked Pears with Chocolate Drizzle

Have you fallen in love with our Vegan Salted Caramel? Let us know in the comments below.

Here’s to the sweeter things in life.

Xo 
Team Dirty