Vegan Caramel Sauce

It’s been 7.5 years since I’ve had legit caramel that doesn’t make me get sick. YEARS. And caramel is one of my ultimate favorite things. Why on earth did I not figure this out sooner?! Make this immediately. I scoured the interwebs and figured out my own way to make this dairy free caramel and, of course, it’s #alittlelesstoxic

  1. Get a can of the best ingredient sweetened condensed coconut milk you can find. I just found an organic option on @thrivemarket and you better know I have 4 cans headed my way yesterday.
  2. Open said can.
  3. Put the contents into a canning safe glass jar. I used a pint sized wide mouth @ballcanning jar.
  4. Cover tightly with foil or screw on on the metal seal and ring lid.
  5. In your @instantpotofficial , add the wire rack. Place the closed jar in the center of the rack.
  6. Pour water into the instant pot until it covers at least half of the jar.
  7. Close. Seal. Set to 45 minutes pressure cook on low pressure, if possible.
  8. Auto or manual release is fine.
  9. Open the lid and let cool a bit and CAREFULLY remove the jar. Once you’re able to remove the lid, pour out the contents into a bowl.
  10. Stir in 1 tsp of organic vanilla extract and add a good pinch of fine @redmondrealsalt

Drink immediately or store in the refrigerator to thicken. I don’t know how long this keeps but I have had some after 2 weeks and it was still 👌🏼

Drizzle over ice cream like this @nadamoo vanilla here, yonanas, or coffee, an ice blended matcha…the possibilities are endless. Make sure and tag me so I can learn new things to pour this all over. Please and thanks.

🕰  An untested oven method: condensed coconut milk into an oven safe dish. Cover tightly with foil. That dish into a larger oven safe pan that has an inch or so of water. Bake that sitch at 425° for about an hour and a half.
🕰  An untested stovetop method: leave everything in the sealed can. Remove label. Lay can down in pot and cover completely by a couple inches of water. Bring to boil. Simmer 3-4 hours.
🕰. Slow cooker: same as stovetop but low heat for 8-10 hours.

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