Description
A simple, allergen-free caramel sauce perfect for dipping apples or drizzling over ice cream.
Ingredients
Units
Scale
- 1/2 cup rice milk (homemade or store-bought)
- 1 Tbsp. unsweetened sunbutter
- 2 Tbsp. honey
- 2 Tbsp. maple syrup
- 1/4 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 1/2 tsp. organic cornstarch
- 1/2 tsp. organic vanilla
Instructions
- Combine all of the ingredients in a small saucepan. Whisk to combine.
- Heat over medium-high heat, whisking periodically, until bubbling.
- Turn heat down to medium and whisk continuously while bubbling until thickened, about 60-90 seconds.
- Remove from heat and pour into a glass container.
- Allow to cool for 5 minutes before serving.
- Store, covered, at room temperature for up to a week or in the refrigerator for up to 2 weeks.
- Serve cold or warmed with apples, pears, graham crackers, or on ice cream.
Notes
- You can replace the rice milk with almond milk.
- You can replace the sunbutter with peanut butter or almond butter. Just be sure the nut butter is completely smooth.
Nutrition
- Serving Size: 2 Tbs.
- Calories: 129
- Sugar: 15g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
