Vegan Dulce de Leche
This Vegan Dulce de Leche comes together in minutes, it’s easy to make, and absolutely delicious. It makes a thick and creamy dulce de leche that you can spread.
Servings 1 cup
Calories 60kcal
Ingredients
- 1/4 cup brown sugar 50 grams
- 1/3 cup sweetened condensed coconut milk 115 grams
- 1/3 cup coconut butter 74 grams
- 1/3 cup coconut cream 74 grams
- 2 tbsp nut butter I prefer a mild tasting butter such as cashew or almond
Instructions
- To make the Vegan Dulce de Leche, place all of the ingredients in a medium pot.
- Stir over medium heat. Make sure to stir a couple of times to make sure the sugar is melting and all ingredients are incorporating together.
- Once the mixture comes to a boil, turn off the heat.
- Pour the dulce de leche in a bowl. Let it cool down. Once the dulce de leche cools down for about 30 minutes to one hour, it will still be soft and you can pour it in pies, or cake filling.
- If you want to spread the dulce de leche inside cookies, or if you need it to be at a thicker consistency, place it in the fridge.
- It will get thick and spreadable in the fridge.
- If you need it to become softer, or have a pouring consistency, just microwave for a few seconds.
Storage
- Store the vegan dulce de leche in the fridge for up to 7 days. Or freeze for up to 1 month, let it thaw in the fridge overnight.
Notes
Sweetened condensed coconut milk: before measuring the amount you need, give the milk a stir because it will be separated in the can.
Coconut cream: only use the thick white creamy part for the recipe, don’t use the clear liquid. Open the can carefully and scoop out the amount you need. This recipe calls for coconut cream, not coconut milk. Coconut cream is thick and not a liquid.
Nut butter: I prefer cashew or almond butter for this recipe. If you use peanut butter, it will overpower the flavor, which can be a good option if you are making this sauce to use in a peanut butter recipe.
Brown sugar: I used dark brown sugar to give a deeper color to the dulce de leche. You can use light brown sugar too but the color won’t be as deep.
Cocoa powder: you can add one or two tablespoons of cocoa powder, or chopped chocolate to the recipe to make it chocolate flavored. If using cocoa powder, give it a little sift before adding. And if using chopped chocolate or chocolate chips, simply add it to the recipe.
Sugar substitution: you can use maple syrup instead of brown sugar.
Coconut butter: do not substitute the coconut butter for oil, the recipe won't work. If you can't easily find coconut butter at the grocery store, you can order it online, but most grocery stores or health food stores carry it.
Vanilla: once you remove the dulce de leche from the heat, you can add 1/2 tsp of pure vanilla extract if you want. It's not needed, I've made both with and without it.
Nutrition
Serving: 1tbsp | Calories: 60kcal