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

Pumpkin Patch Hummus

The official hummus of Halloween, this fall dip brings together pumpkin, garlic, and cinnamon.
Read More »

Watermelon Cucumber Salad

Rehydrate after all those active adventures with this bright and juicy summer salad.
Read More »

Blueberry Lavender Popsicles

This incredible fusion of flavor makes for a refreshing treat on a hot afternoon.
Read More »

Mango Slushie

Add extra ice and a splash of sparkling water to turn that smoothie into a sweet glass of icy goodness.
Read More »

Three Cool-Down Treats for Hot Summer Days

As the warm weather comes to an end, enjoy these refreshing treats without ever turning on the oven.
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 »