Sweet Buttery Miso Caramel
Don't miss out on this amazing vegan caramel recipe!
The Vegan ABCs Cookbook: Easy and Delicious Plant-Based Recipes Using Exciting Ingredientsfrom Aquafaba to Zucchini
Published by Page Street Publishing Co.
Vegan caramel is not only possible, it’s delicious. It’s made the same way as traditional caramel but with coconut milk and miso. The result? A lightly colored, luxurious, buttery sweet and salty caramel. Use it anywhere you would normally use caramel, like drizzled over apples, spooned over vegan ice cream or, for a really fun treat, drizzled over Cheesy Popcorn. But if you really want to impress people with it, make a Banana-Caramel Upside-Down Cake.
Makes1 cup (240 ml)
- 1 cup (192 g) vegan cane sugar
- 1/4 cup (60 ml) cold water
- 1/2 cup (120 ml) reduced-fat unsweetened coconut milk
- 2 tablespoons (30 ml) mellow white miso
- 2 teaspoons (10 g) vegan butter
- Pinch of salt
Add the sugar and water to a small saucepan and stir to combine. Turn the heat on medium-low and cook, without stirring, but swirling the pot occasionally, until the mixture is bubbly and has turned a light amber color, about 8 to 10 minutes. Take the pan off the heat and set aside.
In the meantime, add the coconut milk, miso, butter and salt to a separate small saucepan. Use a small silicone spatula to break up the miso. Turn the heat on low and whisk to work the miso into the coconut milk and butter, until the mixture is completely smooth and warm.
Slowly pour the warm coconut milk–miso–butter mixture into the sugar and quickly whisk it together. Be careful; it will bubble up and will be wicked hot. Cover and let cool.
If not using immediately, store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bring to room temperature before using.
Reprinted with permission from The Vegan ABCs Cookbook by Lisa Dawn Angerame, Page Street Publishing Co. 2021.