Caramel sauce is traditionally prepared with sugar, heavy cream and butter, but this version uses dairy-free soy yogurt to add body to this sweet sauce without the fat and cholesterol of traditional versions. Everytime I've served this, everyone is shocked to hear that it's vegan!This pairs well withDairy-Free Vanilla Ice Cream.
Makes about 1 cup
- 1 ½ cup organic light brown sugar, packed
- ½ cup soy yogurt divided
1. In a small saucepan over medium-low heat, combine the sugar with ¼ cup of the soy yogurt, mixing until the sugar dissolves and the mixture is consistent. Allow the the mixture to turn light golden in color and begin to bubble up. Stir in the remaining soy yogurt and cook until mixture is medium-amber in color, about 4 minutes. Remove from heat, transfer to a heatproof dish and allow to cool for about 10 minutes before serving (caramel is VERY hot).
