Vegan Dulce de Leche Sauce
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Dulce de leche sauce is a caramel-like sauce with a rich flavor and creamy texture. Using this vegan dulce de leche recipe, you can enjoy a vegan alternative that tastes just as great as traditional dulce de leche!
What is Dulce de Leche
Dulce de leche is a sauce similar to caramel made from slowly simmering sweetened milk. Where it originated from is a bit of a contentious debate, some will tell you it originated in Argentina, while others believe it originated in Indonesia. Dulce de leche is associated with Latin America and South America.
One thing is certain Dulce de leche is irresistible! It is typically used as a topping or filling for cakes, cookies, pastries, ice cream, and other sweet treats.
Dulce de leche is made by simmering condensed milk or whole milk with sugar for several hours. It is frequently stirred until the mixture thickens and turns golden brown. The result is a creamy, sweet, and rich sauce similar to caramel sauce but with a unique, slightly tangy taste from the milk.
This vegan version is made using the same techniques. However, I use full-fat coconut milk and organic sugar.
What is the difference between Dulce de Leche, Carmel, and Butterscotch?
There are several types of caramel-like sauces. While they are all very similar and they are still very different. Below is a quick and easy way to tell the difference between dulce de leche, caramel, and butterscotch.
Dulce de leche is made by slowly simmering milk and sugar together to create a thick caramel-like sauce. The caramel color comes from the browning of the milk. Some recipes, including mine, use baking soda. By adding baking soda, the cooking process is sped up (but note it still takes a long time to make).
Caramel is made from cooking sugar at a high temperature. As the sugar melts, it caramelizes. To achieve caramelization, the temperature must reach between 240 -245 degrees.
Butterscotch is made by cooking brown sugar with butter at a high temperature. Butterscotch has a sweeter flavor than caramel. It is also softer than caramel.
How to Make Vegan Dulce de Leche
Ingredients – Makes 2.5 cups
2 14-ounce cans of unsweetened coconut milk
1 1/2 cups (packed) brown sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
Tip: Look for the Good and Gather brand of canned coconut milk at your local Target. The price is generally around 2.20, about half as much as I have found at other stores.
Instructions
- Whisk coconut milk, sugar, sea salt, and vanilla extract in a heavy large skillet over medium heat and bring to a soft boil.
- Reduce the heat to a low simmer for 2 – 3 hours. Stir the sauce every 10 – 15 minutes to avoid sticking to the pan’s bottom.
- Let the sauce cool in the pan and transfer to a jar or other airtight storage container. The sauce will continue to thicken as it cools.
Simmering in the Can Technique
Another popular way of making dulce de leche is to simmer a can of condensed milk/condensed coconut milk submerged in water for several hours. You can follow this method, but the result will be similar but not as good.
What to Serve with Dulce de Leche
You can use dulce de leche wherever you like, a sweet topping or filling. Here are a few pairing ideas
- Breakfast – As a spread on toast, crackers, pancakes, or waffles.
- Cheesecake – Top cheesecake with dulce de leche.
- Cakes – Use as a filling or topping in cakes. I recommend it with vanilla or chocolate cake.
- Fresh Fruit – Dip fresh fruit into slightly warmed dulce de leche. I think strawberries pair best.
- Fillings – As a filling, cakes, pastries, and cookies. (I love Dulce de leche so much. It was our wedding cake filling!)
- Ice Cream – Drizzled on ice cream or mixed into a milkshake or homemade blizzard.
Pro Tips
- Keep a close eye on the saucepan when lowering the temperature. It is easy to overestimate the correct low temperature. When this happens, the leche will begin to boil rapidly and boil over.
- The consistency and color of the sauce is affected by how long it is simmering. Cook until you reach your preferred color and consistency. The sauce will continue to thicken as it cools.
- For extra flavor, top with a pinch of salt. I recommend using sea salt or molten flaky salt.
In the mood for something else?
Frequently Asked Questions
Store in an airtight container in the refrigerator in a sealed container for up to a month.
Vegan leche sauce is suitable for most diet types, including vegan, dairy-free, lactose-free, and gluten-free. It might be suitable for a low-fat diet.
Yes, traditional dulce del leche contains dairy. I have modified this recipe to be vegan and dairy free.
No, dulce de leche and condensed milk are different. Condensed milk is a thick milk product where 60% of the water has been evaporated.
Traditional dulce de leche is made with condensed milk and typically brown sugar. The milk is slowly simmered over a long period of time. The result is a caramel-like color, flavor, and texture.
The word “dulce de leche” originates from Spanish, where “dulce” means sweet and “leche” means milk. The combination directly translates to “sweet milk,” which is a perfect description.
Vegan Dulce de Leche Recipe
Equipment
- 1 Heavy saucepan
- 1 whisk
Ingredients
- 2 14 ounce Canned unsweetened coconut milk
- 1 and ½ cups brown sugar
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
Instructions
- Whisk coconut milk, sugar, sea salt, and vanilla extract in a heavy large skillet over medium heat and bring to a soft boil.2 14 ounce Canned unsweetened coconut milk, 1 and 1/2 cups brown sugar, 1/2 teaspoon sea salt, 1/2 teaspoon vanilla extract
- Reduce the heat to a low simmer for 2 – 3 hours. Stir the sauce every 10 – 15 minutes to avoid sticking to the pan's bottom.
- Let the sauce cool in the pan and transfer to a jar or other airtight storage container. The sauce will continue to thicken as it cools.
