Vegan No-Cook Pumpkin Caramel Sauce

This vegan no-cook pumpkin spice caramel sauce is the easiest caramel you’ll ever make! Why? Because you just throw everything into a food processor and voila, caramel sauce made. Wow your family and impress your friends with this decadent vegan caramel sauce inspired by the no-cook vegan caramel sauce in Oh She Glows Everyday by Angela Liddon.

Oh boy, do I have a treat for you today! Just a no-cook vegan pumpkin caramel sauce sliding into your inbox before we switch from weekly pumpkin programming over to all things peppermint and gingerbread on December 1st. 😉

If you have a copy of Oh She Glows Everyday, you likely know what I’m talking about when I say that the no-cook vegan caramel sauce recipe located within those beautiful pages is glorious.

If you don’t happen to have that cookbook, I’d recommend buying it right now. It’s essential for any plant-based kitchen! But I digress. The no-cook vegan caramel sauce CHANGED MY LIFE. I had previously attempted my fair share of stovetop vegan caramel sauces, all of which required the stirring of coconut milk and brown sugar or coconut sugar over a hot stove for several minutes. The results were always hit and miss: I’ll never forget attempting to make a vegan salted caramel sauce to adorn the layers of my 20th birthday cake, only to have it turn out so runny that it wouldn’t even be fit for ice cream, let alone a cake.

So you can imagine my delight at finding a no-cook caramel sauce recipe! I’ve been making Angela Liddon’s recipe for awhile now, and I knew that I wanted to create an inspired version for the blog. This pumpkin spice variation is my twist on her ingenious recipe. I replaced the raw cashew butter in the original recipe with roasted almond butter, added pumpkin puree and pumpkin pie spice, and reduced the sweetener amount slightly. The result is a richly flavoured, subtly spiced caramel with a hint of pumpkin flavour. It’s delicious on coconut ice cream; my favourite way to enjoy it, in fact, is warmed up and drizzled over a vegan brownie with a scoop of vanilla coconut ice cream! (And in case you were wondering, I do have a new brownie recipe coming your way very soon. 😉 )

I hope that this vegan no-cook pumpkin caramel sauce becomes a fall and winter staple in your kitchen. It’s so nice to have a jar prepped in the fridge so that when company comes at a moment’s notice, you can always warm some up on the stove and drizzle it over top of vegan ice cream for a one-minute dessert.

how to make no-cook vegan pumpkin caramel sauce:

1. Place virgin coconut oil, maple syrup, coconut nectar syrup, almond butter, pumpkin puree, pumpkin pie spice, sea salt, and vanilla in a food processor.
2. Blend until smooth.
3. Transfer to an airtight glass jar and refrigerate until ready to use. I like to warm mine up on the stovetop before serving, as this makes it a little bit thinner and easier to drizzle!

If you make this recipe, let me know how you liked it: leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram! I love seeing your delicious creations!

Enjoy!

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As I hinted, my next post will be a vegan pumpkin spice brownie recipe that pairs extremely well with this sauce, so stay in the loop for that! 🙂

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