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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.

by Beverly Lynn Bennett

January 10, 2010

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Serves: 1
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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.

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