Many consumers associate almond milk with a neutral or bland taste profile. This is NOT the case with Almondice™ from Mami’s Gelato. Our toasted almond base is BOLD, with a distinct taste of roasted almonds. For true almond lovers, it is delightful. It is nutty in the BEST WAY imaginable. On its own it is savory, sweet, and umami all at once, and doesn’t really need additional flavors. Indeed, it is difficult to compete with the strong taste of roasted almonds. Rather, it must be embraced.
Today, we wish to share a recipe for a non-dairy caramel sauce variegate that perfectly enhances the flavor of Almondice™ without trying to compete with it. It also does very well with other Mami’s mixes.
In our search for a vegan caramel sauce, we adapted this easy-to-make and delicious recipe. The nuttiness of Almondice™ paired with ripples of sweet caramel sauce will be sure to please all your customers from the health conscious to the indulgent alike.
VEGAN CARAMEL SAUCE
Yields approximately 1.5 quarts
- 4 cups coconut cream
- 3 cups brown sugar
- 4 tablespoons cornstarch
- 1/4 t salt (optional)
Use coconut cream (see note below), not coconut milk for this recipe. If the label says “milk”, do not use it as the fats solids present in cream are what makes for its rich velvety consistency.
Add all ingredients into a saucepan or pot and cook over medium heat stirring consistently until the coconut cream melts and all ingredients are completely mixed.
The sauce will get bubbly and foamy. Lower the heat and stir constantly for 5 minutes. If you want salted caramel, add the salt at this stage.
Remove from heat. Use immediately and/or cool. It will thicken as it cools.
Store in the refrigerator for up to one week. Stir thoroughly before each use.
Note: You can purchase canned coconut cream from most supermarkets or online.
*adapted from noracooks.com https://www.noracooks.com/vegan-caramel/