No Cream (Vegan) Caramel Sauce

1. 1

   In a medium saucepan, combine the soy milk, sugar and maple syrup over medium heat.

2. 2

   Cook for 5 minutes, whisking often.

3. 3

   In a small bowl, whisk together the cornstarch and water, then add it into the saucepan.

4. 4

   Cook caramel for an additional 5 minutes.

5. 5

   The mixture will bubble, foam, and thicken somewhat.

6. 6

   Remove from heat and whisk in the soy margarine, vanilla extract, and kosher salt.

7. 7

   Transfer to a heat-proof container and leave the lid ajar until the caramel comes to room temperature.

8. 8

   The caramel will continue to thicken as it cools.

9. 9

   Recipe makes about 1 cup.

10. 10

    Refrigerate leftover vegan caramel in a sealed container for up to two weeks.

11. 11

    Stir before using.

* Per serving · 4 servings · Values may vary.