Vegan Rum-Caramel Sauce

Forget about caramelizing sugar—maple syrup and Sucanat combine to give the same rich color and flavor. For a butterscotch sauce, use brown rice syrup and a touch of butterscotch extract. Serve with baked or frozen desserts or as a dipping sauce for fruit.

Makes 1-1/2 cups

What You Need:

  • 3/4 cup soymilk
  • 3/4 cup Sucanat
  • 1/3 cup maple syrup or brown rice syrup
  • 2 tablespoons fi ltered water
  • 2 tablespoons arrowroot
  • 2 tablespoons non-hydrogenated margarine
  • 1 to 2 tablespoons rum, to taste (optional)
  • 1 teaspoon vanilla


What You Do:

  1. In a small saucepan over medium heat, combine soymilk, Sucanat and maple syrup. Whisk for 3 minutes while cooking.
  2. In a small bowl, whisk together water and arrowroot. Add mixture to saucepan and whisk, while cooking, an additional 2 to 3 minutes until thickened. Remove from heat and whisk in margarine, rum and vanilla. Serve warm or chilled.


More Recipes

Vegan Hazelnut Cacao Milk {Recipe}

Enjoy plant-based chocolate milk with cereal, in a beverage, or by itself.
Read More »

Simple Vegan Stir Fry Bowl {Recipe}

A satisfying, produce-packed meal doesn’t need to be complicated. Case in point: this to-die-for bowl.
Read More »

Vegan St. Patrick's Day Green Smoothie {Recipe}

Begin your St. Paddy’s Day festivities with the ultimate grab-n-go breakfast.
Read More »

Vegan Southern Buttermilk Biscuits {Recipe}

Plant-based buttermilk biscuits are perfect any time of day.
Read More »

Easy Raw Tostadas {Recipe}

Who says tostadas can’t be healthy? Pass the avocado and salsa, please!
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »