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.
January 10, 2010
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:
- In a small saucepan over medium heat, combine soymilk, Sucanat and maple syrup. Whisk for 3 minutes while cooking.
- 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.
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