Ingredients:
- 2 tbsp vegan butter
- 3/4 cup of sugar or maple syrup
- 2 Tbsp cornstarch
- 1 1/2 cups of plant-based milk of your choice (soy or coconut works best)
Method:
Melt the butter and sugar (or maple syrup) in a saucepan on medium heat.
Add plant milk to the mixture and cook over low heat for 8-10 minutes stirring regularly with a rubber spatula.
Place 2 Tbsp of cornstarch in a small bowl, add a few spoonfuls of the caramel mixture and mix until cornstarch is dissolved.
Add the cornstarch mix to the saucepan, stirring constantly until mixture thickens (be careful to scrape the bottom of the saucepan as the mixture will stick). The mixture should be thick. If it hasn’t thickened, repeat the procedure with another tablespoon of cornstarch.
Allow the mixture to cool before pouring into an airtight container and storing in the fridge for up to a week.
This recipe makes about 1 cup, but this can vary slightly depending on the type of plant-milk you use.
