This vanilla-infused easy vegan butterscotch sauce recipe makes a rich, sweet sauce that you can serve over ice cream, slices of cake, or even apple slices.
Of course, vegan butterscotch sauce is perfect to have in the fall. Because that’s when apples are in season and this sauce is perfect served with apple slices, especially my favorite Honeycrisp apples.
But you know what? You can serve this sweet sauce throughout the year. It transforms a simple bowl of excellent cream into something extraordinary. And we could all use a little more awesomeness!
How to Make Vegan Butterscotch
You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.
- Melt the butter in a saucepan over medium heat.
- Add brown sugar.
- Stir and cook until it starts to boil. Reduce the heat and stir regularly as it simmers for 3 minutes.
- Stir in the creamer
- While stirring regularly, cook it till it boils again.
- Once boiled, cook for 3 to 5 minutes.
- Remove from heat and stir in the extract and salt.
- Let it cool for a few minutes before transferring it to a glass container with a lid.
the main ingredient
Here are the ingredients you will need for this recipe:
- butter – You’ll need some vegan butter. You can use sticks, like Earth Balance or Myokos, homemade vegan butter, or even dairy-free tub margarine.
- brown sugar – You can use light or dark, but between you and me I prefer dark brown sugar.
- Syrup — We will add some syrup to prevent the sugar from crystallizing. You can use corn syrup, agave nectar, maple syrup or vegan honey.
- Plant-based creamer — I like to use a thick and rich vegan creamer for this recipe. Choose vanilla-flavored or plain. You can substitute plant-based milk, but be prepared to cook it a bit more if you want a thicker sauce. Note, if you substitute coconut milk, it will change the flavor of the finished sauce.
- extract — We will use a combination of vanilla and coffee extract for this recipe. You can find both in the baking aisle of most grocery stores. Be sure to use real vanilla extract and not imitation.
- salt – Just a pinch of salt adds complexity to the flavor.
Why this recipe is a winner
- simple — This sauce is made with just seven ingredients and only takes a few minutes to make.
- flavored — The addition of vegan butter and vanilla extract makes this sauce full of intense sweet flavor!
- Crowd favorite — Everyone loves this rich sauce, especially when served over ice cream!
Frequently Asked Questions
Is butterscotch vegan?
Butterscotch is usually made with a mixture of butter and cream, making it unsuitable for a vegetarian dish. However, you can make your own easy vegan butterscotch sauce at home.
Can you freeze butterscotch?
You can freeze butterscotch sauce. To do this, let it come to room temperature, then transfer it to a freezer-safe container. Freeze for up to 2 months. To thaw, transfer the container to the refrigerator overnight.
Serve vegan butterscotch sauce with your favorite foods such as:
- Drizzle it over the vegan carrot cake slices
- Vegan nice cream on top is amazing with this sauce
- Make butterscotch vegan pudding by adding it to this vegan pudding recipe
- Serve with apple slices as a delicious dip.
Thick butterscotch sauce
The thickness of your sauce will depend on two variables:
- Whether you use vegan creamer or plant-based milk
- How long do you simmer the sauce.
For a thinner sauce Drizzle lightly over apple slices or ice cream, simmer sauce for 5 minutes.
for a thicker sauce, be sure to use creamer (or plant-based half-and-half) and simmer it for up to 10 minutes. It will thicken when it cools.
When the sauce has cooled, transfer it to a container with a lid, seal it tightly, and refrigerate for up to 2 weeks.
Of course, this vegan butterscotch sauce is the best! Here are more delicious dessert sauces you might want to try:
Prevent your screen from going dark
Add butter to a saucepan over medium heat. Cook until melted. Add the brown sugar and stir to combine.
Continue cooking until the mixture begins to boil. Reduce the heat and stir regularly as it simmers for 3 minutes.
Stir in the creamer and let it cook until it boils again. Once boiled, cook for 3 to 5 minutes.
Remove from heat and stir in the extract and salt.
Allow it to cool for a few minutes then transfer to a glass container with a lid. Seal tightly and store in the refrigerator.
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You can use different types of vegan creamer for this recipe. I like to use plain or vanilla-flavored creamer. Also, if your creamer is sweetened, you’ll want to reduce the amount of sugar a bit.
If you use plant-based milk, it usually contains more water and therefore needs to be boiled a bit more to get a thicker sauce.
Calories: 104kcal | Sugars: 15g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 2g | Trans fats: 0.03g | Sodium: 115mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 313IU | Calcium: 27mg | Iron: 0.2mg
The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.