What ingredients do I need to make Vegan Dulce de Leche at home?

To make Vegan Dulce de Leche, you will need sweetened condensed coconut milk, coconut cream, coconut butter, brown sugar, and your choice of nut butter. These ingredients combine to create the rich, creamy caramel flavor typical of this dairy-free version. Make sure to use coconut cream—not coconut milk—for the thick, creamy texture.

How do I store Vegan Dulce de Leche to keep it fresh?

Store Vegan Dulce de Leche in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to one month. When ready to use, thaw frozen dulce de leche in the fridge overnight. To adjust the texture after refrigeration, warm it briefly in the microwave to soften.

Can I use different nut butters in Vegan Dulce de Leche?

Yes, you can substitute almond butter or cashew butter for the nut butter used in the recipe. However, peanut butter is stronger in flavor and may alter the taste significantly, so use it only if you want a peanut-flavored dulce de leche.

Does Vegan Dulce de Leche taste like traditional dulce de leche?

This vegan version closely mimics traditional dulce de leche with a thick, creamy, caramel flavor and fudgy texture. It has a subtle coconut undertone due to the coconut cream and sweetened condensed coconut milk but is not overpowering, making it a suitable alternative for those avoiding dairy.

How can I change the consistency of Vegan Dulce de Leche for different uses?

To make Vegan Dulce de Leche pourable or for drizzling over desserts, gently warm it in the microwave for a few seconds to thin it out. For a thicker spread suitable for toast or filling, chill it in the refrigerator to firm up. This flexibility allows it to be used in various recipes.

Vegan Dulce De Leche Recipe With Simple Plant Ingredients

Name: Vegan Dulce De Leche
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Vegan
Ingredients: – 1/4 cup brown sugar (dark brown preferred for a deeper color; light brown can be used but will result in a lighter color); – 1/3 cup sweetened condensed full-fat coconut milk (stir well before measuring); – 1/3 cup coconut butter (do not substitute with coconut oil); – 1/3 cup coconut cream (use only the thick white cream, not the clear liquid); – 2 tablespoons nut butter (cashew or almond butter recommended for a mild taste and creamy texture; peanut butter can be used but will alter the flavor significantly); – Brown sugar Provides caramelized sweetness and color; – Sweetened condensed coconut milk Adds creaminess and body to the sauce; – Coconut butter and cream Offer rich texture and dairy-free base; – Nut butter Enhances creaminess with a subtle nutty flavor

Ingredients

– 1/4 cup brown sugar (dark brown preferred for a deeper color; light brown can be used but will result in a lighter color)

– 1/3 cup sweetened condensed full-fat coconut milk (stir well before measuring)

– 1/3 cup coconut butter (do not substitute with coconut oil)

– 1/3 cup coconut cream (use only the thick white cream, not the clear liquid)

– 2 tablespoons nut butter (cashew or almond butter recommended for a mild taste and creamy texture; peanut butter can be used but will alter the flavor significantly)

– Brown sugar Provides caramelized sweetness and color

– Sweetened condensed coconut milk Adds creaminess and body to the sauce

– Coconut butter and cream Offer rich texture and dairy-free base

– Nut butter Enhances creaminess with a subtle nutty flavor

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Instructions

First Step: Gather and Combine: Start by gathering all ingredients and preparing your workspace with a heavy-bottomed saucepan. Combine the 1/4 cup brown sugar, 1/3 cup sweetened condensed full-fat coconut milk, 1/3 cup coconut butter, 1/3 cup coconut cream, and 2 tablespoons nut butter in the pan. This sets the foundation for your easy vegan dulce de leche recipe, ensuring everything blends well from the start.

Second and Third Steps: Heating and Stirring: Heat the mixture over medium heat, stirring occasionally until it reaches a boil. Keep an eye on it to prevent any sticking, as the sugar needs to dissolve fully for a creamy result. This step usually takes about 5 minutes, making it quick for working professionals.

Fourth Step: Simmer and Adjust: Once boiling, reduce the heat and let it simmer gently for the right consistency. Stir frequently to avoid burning, adapting the sweetness or thickness based on your preferences. For instance, if you’re aiming for a dairy free dulce de leche that’s thicker, let it cook a bit longer.

Fifth and Final Steps: Finishing Touches: After simmering, remove from heat and transfer to a bowl or jars to cool for 30 minutes to 1 hour for a pourable texture. This makes it ideal for use as a pie or cake filling, much like in our salted caramel ice cream recipe. For a spreadable version, refrigerate it until thickened, then enjoy in various ways.

Last Step:

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Notes

🍯 Use dark brown sugar for richer color and flavor.
🥥 Ensure coconut cream is the thick white part, avoiding any clear liquid.
🥄 Coconut butter is essential and should not be replaced with coconut oil.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Sauce
Method: Heating, stirring
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 tablespoon
Calories: 60