Sweet Buttery Vegan Miso Caramel
This luxuriously buttery, sweet and salty blonde caramel is a staple recipe to have on hand for vegan baking.
August 1, 2026
Drizzle this luxurious, sweet-and-salty caramel sauce from The Vegan ABCs Cookbook over apples and ice cream sundaes, or swirl into brownie batter.
What you need:
1 cup sugar
¼ cup cold water
½ cup unsweetened light coconut milk
2 tablespoons mellow white miso
2 teaspoons vegan butter
¼ teaspoon salt
What you do:
- Into a small saucepan over medium-low, add sugar and water and stir to combine. Cook, without stirring, but swirling pot occasionally, until mixture is bubbly and has turned a light amber color, about 8 to 10 minutes. Remove from heat and set aside.
- Into a separate small saucepan, add coconut milk, miso, butter, and salt. Use a small silicone spatula to break up miso. Turn heat on low and whisk until completely smooth and warm.
- Slowly pour warm coconut milk mixture into sugar and quickly whisk. Use caution as it will bubble up. Cover and let cool.
- If not using immediately, store in an airtight container in refrigerator for up to 3 days or in freezer for up to 3 months. Bring to room temperature before using.
For more vegan caramel recipes, read:
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