How to Make Plant-Based Caramel Sauce

This recipe for Plant-Based Caramel Sauce comes to us from Escoffier Certified Master Pastry Chef, Frank Vollkommer.

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March 7, 2024 3 min read

A sweet-tooth. Most of us have it; that nagging need for something, well, sweet. But what if you’re following a plant-based lifestyle?  Treats like ice cream, cake, or cookies are out… or are they? Plant-based sweets are made without animal products such as dairy, eggs, or honey. They rely on ingredients derived from plants, including plant-based milk alternatives. For those searching for plant-based desserts, there are a multitude of options for your sweet side. You can indulge in plant-based Chocolate Mousse or plant-based Brownies for example.

We’ve even got a very special recipe for a dessert accompaniment that takes the cake when it comes to enhancing your plant-based desserts — Plant-Based Caramel Sauce! But what can you do with a plant-based caramel sauce? Well, maybe the better question is… what can’t you do?

How about:

  • Drizzle it over vegan ice cream
  • Top your weekend pancakes or waffles
  • Layer it in your baked desserts
  • Create a delicious dip for fruit
  • Mix it into your morning coffee or hot chocolate on a cold day
  • Use it as a garnish for cakes or cupcakes
  • …the possibilities are as endless and creative as your imagination.

This recipe for Plant-Based Caramel Sauce comes to us from Escoffier Certified Master Pastry Chef, Frank Vollkommer.


Plant-Based Vanilla, Oat Milk Chocolate Caramel Sauce

Yield: 440g


100g  Glucose syrup
100g  Patisserie fondant
20g  Vegan butter
20g  TCHO Oat My Gawd 46% Oat Milk Chocolate
100g  Oat milk
100g  Raw sugar
1.5g  Baking soda
1g  Salt


  1. Combine the oat milk, vegan butter, raw sugar, vanilla, baking soda, and salt, and bring to a boil to fully dissolve the sugar. Strain the mixture and reserve hot.
  2. Bring the fondant and glucose to a medium caramel color in a heavy saucepan.
  3. Deglaze the caramel with the hot liquid being careful not to add it too quickly.
  4. Bring the caramel mixture to a boil to a final temperature of 225F/112C.
  5. Allow to cool to room temperature prior to use.

*Pro Tip- adjustments to thin the consistency may be done with hot oat milk as needed. The correct consistency should stay in place when piped onto the cookies.



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