If you’re the kind of person who sometimes struggles with being vegan, or staying on track with your healthy eating because you crave delicious sweet treats, this post is for you.
If you’re the kind of person who loves ooey gooey caramel covered vegan banana splits, or nice cream smothered in caramel sauce, this post is for you.
Or maybe you prefer a little sweet spread for your toast, or a delicious dipping sauce for your fruit.
Or maybe you are like me, and you just love the idea of making everything from scratch, including all your spreads and sauces, condiments and dips. Or more than that, just enjoy the challenge and experimenting part of deciding you want a vegan version of that.
Well if I’m being honest, I’ve already done the experimenting part. I love the experimenting part; the testing and trialling, tweaking and testing again. I love the challenge to get it just right: right flavour, right consistency, right texture. And especially when it’s caramel sauce.
But here’s the thing with this caramel sauce: it could actually be so much more than caramel sauce. You could leave it a little thicker and use it as a sweet dip for fruit, or a thick spread for your toast. You could add extra coconut oil and leave it thicker still and it becomes a caramel icing for cake. Or you could leave it that thick and eat it by the spoonful. Trust me, you’ll probably want to.
You can drizzle it over frozen desserts, fruit crumbles or smoothie bowls. You can add it to your oatmeal, slather it on your banana bread or make your favourite caramel Frappuccino by using it in your coffee.
I have made this sauce so many times in the last couple of months, but am only now just getting around to writing it down into a recipe and post, and being able to save it long enough to photograph it. It happens with grand blog ideas more often than I care to admit. Either that, or the grand idea is a grand flop, and then I never talk about it again.
For example, last night, I set out to make cream of mushroom soup. I’ve made it before and it was delicious, and just failed to save enough to photograph. And then of course last night’s was good, but not like the memories of the original that I was trying to re-create. And so there is no recipe or photos or post for cream of mushroom soup. Not yet at least.
I think that for now though, you’ll be content with this caramel sauce. Or spread, or icing, or whatever you want to use it for. And consider yourself lucky that if you want, you can make and eat the whole thing right away. No saving required.
And if that’s what happens, know that you aren’t the only person to do such a thing . . .