Dairy-free caramel sauce

  • 10 mins cooking
  • Serves 12
  • Print


Dairy-free caramel sauce
  • 1 cup firmly packed light brown sugar
  • 125 gram dairy-free margarine
  • 227 gram tub soy cream cheese substitute, at room temperature, whisked to soften


Dairy-free caramel sauce
  • 1
    Combine sugar and margarine in a medium saucepan; stir over medium heat until combined.
  • 2
    Whisk in soy cream cheese substitute until combined.


We used tofu cream cheese, available from health food stores and some supermarkets near the cream cheese. Sauce can be made 3 days ahead; reheat before serving, adding a little almond milk if is too thick.

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