No Dairy Caramel Dip Recipes
NON-DAIRY CARAMEL SAUCE
Upon responding to a recipe request here at Zaar, I came across this recipe on the web, but do not remember where I found it. This was posted for a non-dairy version of the caramel sauce in the Cinnamon-Roasted Pears with Dried Cherries and Caramel Sauce recipe. Amount made is an estimate. Hope you enjoy!
Provided by Bobtail
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a saucepan, combine brown sugar, sugar, creamer and margarine.
- Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
- Use in place of your favorite caramel sauce.
Nutrition Facts : Calories 968.2, Fat 12, SaturatedFat 2.3, Sodium 126.6, Carbohydrate 221.5, Sugar 220.2, Protein 1.3
NO DAIRY "CARAMEL" DIP
Delicious sweet and creamy dip especially good with tart apples. So easy to make with just 3 ingredients. Don't expect this to taste exactly like caramel, but it's a pretty good substitution.
Provided by Yogi8
Categories Dessert
Time 2h3m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Put all ingredients in a small blender or mini chopper and whiz till smooth.
- You may want to add just a bit of water to help get things moving, but try to keep it a dipping consistency unless you will use it drizzled on fruit or a dessert.
- Taste, then adjust to your liking. I don't like it too sweet so will usually add more almond butter but you can sweeten even more with extra dates or honey.
- Store in the frig.
Nutrition Facts : Calories 203.4, Fat 9.6, SaturatedFat 0.9, Sodium 72.9, Carbohydrate 30.7, Fiber 2.6, Sugar 25.2, Protein 3
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- Bring to a boil and put on medium heat for approximately 20-25 minutes. Stir occasionally to ensure it doesn’t burn to the pot. During this time the sauce will simmer and ‘boil down’ to become darker and slightly thicker. If using a candy thermometer the temperature should sit between 200-210 degrees Fahrenheit.
- Turn up the heat slightly until the candy thermometer reads 220F. If you are not using a thermometer, turn the temperature to medium-high for 3-5 minutes.
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Author Rhea ParsonsPublished 2016-03-22Estimated Reading Time 7 mins
- What is Caramel Sauce? First, let’s clarify what caramel sauce actually is. Basically, caramel sauce is sugar that is cooked until it becomes a dark liquid.
- Equipment. You don’t need any fancy equipment to make caramel sauce, not even a candy thermometer. You need a medium-sized saucepan (about 3 quarts) and a rubber spatula for stirring.
- Dairy Substitutes. There are a lot of choices when it comes to swapping out the dairy. Instead of dairy butter, you can use Homemade Vegan Butter. If you want your caramel sauce to have a chocolatey taste, try making this Homemade Cocoa-Coconut Butter.
- Sweeteners. Besides butter and milk, sugar is the main ingredient in caramel sauce. Don’t worry, you don’t have to use refined white sugar if you don’t want to.
- How to Make Caramel Sauce. Now that you know what ingredients and equipment you need, it’s time to make your caramel sauce. Here’s how I make mine. First, you need to caramelize the sugar.
- Raw Caramel Sauce. If you’re raw, you can still enjoy an ooey-gooey caramel sauce. All you need is a blender, some dates, coconut oil, and flavorings such as vanilla, nutmeg, cinnamon or whatever you like.
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