Vanilla Caramel Sauce
on Sep 03, 2024
Savor this rich and creamy Vanilla Caramel Sauce, made with dates, plant milk, and vanilla bean powder. It’s the perfect naturally sweetened topping for your favorite desserts!
Why I Love This Recipe
Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share a healthier twist on a childhood favorite—Vanilla Caramel Sauce. This recipe is featured in my newest book, Sweet Indulgence, where you’ll find even more delicious and healthy desserts!
Growing up, I absolutely loved Smucker’s caramel-flavored topping in those little glass jars! Now, you can have your nice cream and top it too—with this deliciously rich and creamy Vanilla Caramel Sauce. This recipe brings back all the sweet memories of those Smucker’s caramel toppings, but with a plant-based, wholesome twist. Made with just three simple ingredients—dates, plant milk, and vanilla bean powder—this sauce is rich, creamy, and perfect for drizzling over nice cream, waffles, or anything else your heart desires. The best part? It’s naturally sweetened and free of refined sugars, so you can indulge without the guilt!
Key Ingredients
- Pitted Dates: The star of this recipe, dates provide a rich, natural sweetness and a caramel-like flavor. They’re packed with fiber and essential nutrients, making this sauce not only delicious but also nutritious.
- Unsweetened Plant Milk: This helps soften the dates and blends into a creamy base for the sauce. Use your favorite plant milk, such as almond, soy, or oat milk.
- Vanilla Bean Powder: Adds a deep, rich vanilla flavor that enhances the natural sweetness of the dates, making this sauce even more irresistible.
The Process
To make this Vanilla Caramel Sauce, start by soaking the pitted dates in unsweetened plant milk for several hours until they are soft.
Once softened, transfer the dates and plant milk to a high-speed blender, add the vanilla bean powder, and blend until smooth and creamy. If you prefer a thinner consistency, add a little more plant milk and blend again.
Once the sauce is smooth, pour it into a squeeze bottle and refrigerate until ready to use.
Chef’s Tips
- For the most authentic caramel flavor, I recommend using Bahri dates. They’re naturally sweet and have a rich, caramel-like taste.
- This sauce isn’t just for nice cream—it’s also fantastic on waffles, pancakes, or even stirred into your morning coffee for a sweet treat.
- Store the sauce in a squeeze bottle in the refrigerator. It will keep for up to a week, but I bet it won’t last that long!
How to Store Vanilla Caramel Sauce
Store your Vanilla Caramel Sauce in a squeeze bottle or airtight container in the refrigerator for up to a week. If it thickens in the fridge, you can warm it slightly or add a splash of plant milk to thin it out before using.
Frequently Asked Questions
Yes, while Bahri dates are recommended for their caramel-like flavor, you can use Medjool or Deglet Noor dates as well.
Simply add more plant milk until you reach your desired consistency.
Vanilla bean powder is key for the best flavor! You can find it here. If needed, you can substitute with vanilla extract, but the flavor may not be as intense. You can use a 1:1 ratio and adjust to taste.
Serving Suggestion
This Vanilla Caramel Sauce is incredibly versatile. Drizzle it over nice cream, waffles, pancakes, or oatmeal. It’s also delicious as a dip for fresh fruit or as a sweet addition to your favorite desserts.
Summary
This rich and creamy Vanilla Caramel Sauce is the perfect plant-based topping for all your favorite treats. Made with dates, plant milk, and vanilla bean powder, it’s naturally sweetened and guilt-free. Whether you’re topping your nice cream, waffles, brownies, or anything else, this sauce is sure to become a new favorite.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Vanilla Caramel Sauce
Equipment
- High-speed blender
Ingredients
- 8 ounces pitted Bahri dates, about 1⅓ cups
- 8 ounces unsweetened plant milk
- ½ tsp vanilla bean powder
Instructions
- Soak dates in plant milk for several hours, until soft.
- Blend all ingredients in a high-speed blender until smooth and creamy. Add more plant milk if you’d like it thinner.
- Pour into a squeeze bottle and refrigerate.
Notes
- Bahri dates are recommended for the most caramel-y taste.
- This sauce is also great on waffles in place of maple syrup.
