I’m a sucker for all things nut butter. That includes sweet dessert toppings, like this dairy-free almond caramel sauce. It isn’t just sweetened almond butter, and it isn’t really caramel, but rather, it’s a delicious cross between the two. I love it on dairy-free ice cream, brownies, and certain cakes, but it’s also a great topping for fresh fruit.
Dairy-Free Almond Caramel Sauce (Naturally Sweetened)
I originally whipped up this almond caramel sauce recipe for a dairy-free sundae event that we cohosted with So Delicious, back in 2013. I paired it with their chocolate almond ice cream and finished the sundae with maple-roasted almonds. I’ve since updated the recipe, and also have some options via the FAQs below.
Why You’ll Love this Recipe
- Quick & Easy: There’s no cooking required. Just blend or even whisk (if using nut butter).
- Wholesome: It’s made with all-natural ingredients, and is sweetened purely with maple syrup.
- Ample Substitution Options: As you can see below and in the recipe notes, you can substitute various ingredients based on taste or what you have on hand.
- Versatility: This sauce is delicious paired with all types of desserts and snacks, which I’ve outlined in the serving suggestions below the recipe.
Ingredient FAQs
- Almonds: Can I use a different nut? Of course! You can use a different nut butter or grind a different nut. I think cashews, hazelnuts, or macadamia nuts would be particularly delicious.
- Almond: Should I use salted, unsalted, or roasted nuts? The choice is yours. I typically use raw nuts or lightly salted nut butter. Roasted will change the flavor a little, but it will still be tasty.
- Maple Syrup: Can I substitute a different sweetener? I would stick with a liquid sweetener, but you can substitute agave nectar, honey, or brown rice syrup. They will each impart a slightly different flavor.
- Oil: Can I substitute dairy-free butter? Yes, you can use a dairy-free buttery spread or sticks instead. This will give it a richer, more buttery caramel-like flavor.
- Almond Milk: Can I use a different dairy-free milk? Yes, feel free to use whatever type of milk alternative you have on hand. If it isn’t a vanilla version, I would personally increase the vanilla extract to 1/2 teaspoon. In a pinch, you can use water and just add a touch more almond butter.
Special Diet Notes: Almond Caramel Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, optionally paleo, and vegetarian.
For a nut-free vegan ice cream sundae, you can use 2 tablespoons of sunflower seed butter in place of the almonds / almond butter and your choice of dairy-free, nut-free milk alternative instead of almond milk.
Dairy-Free Almond Caramel Sauce
This buttery sauce is rich and nutty. I love it atop dairy-free ice cream, brownies, or even fresh fruit, like apples or berries.
Ingredients
Method
- If using almonds, grind them in a spice grinder or small food processor until they powder or even begin to turn into nut butter.
- Place the ground almonds or almond butter, maple syrup, coconut oil, almond milk, vanilla, and salt (if using) in your blender, and blend until smooth.
- If using ground almonds, the sauce will thicken a bit more. Simply blend or whisk in more almond milk as needed to reach your desired consistency.
- Store any leftover sauce in an airtight container in your refrigerator for up to 1 week. It will set up in the refrigerator, but you can gently heat it for a pourable consistency.
Nutrition
Notes
Oil Options: I like to use coconut oil for its buttery taste and because it thickens the sauce as it cools. Use refined coconut oil if you want to avoid any hints of coconut in the flavor. You can alternatively use another oil for a sauce that stays quite fluid and is much lower in saturated fat. I would use a neutral oil, like extra-light olive oil or canola oil, or a nutty oil, like almond oil, for optimum flavor.
Almond Butter Option: You can substitute 1/4 cup creamy almond butter for the 1/2 cup almonds.
Tried this recipe?
Let us know how it was!Serving Suggestions
- Ice Cream: It’s pretty self explanatory, but this sauce is delicious drizzled over various types of dairy-free frozen dessert.
- Brownies or Blondies: You can swirl it into the brownie batter just before baking, or drizzle it over your brownie or blondie sundae.
- Cake: Top dairy-free pound cake or angel food cake slices with berries and some of this almond caramel sauce. A handful of sliced almonds makes a nice finish.
- Fruit: Dip strawberries, cherries, banana, apple slices, or pear slices in this nutty sauce.
- Pancakes, Waffles, or French Toast: Drizzle it over your brunch favorites in place of plain maple syrup.
- Oatmeal: Instead of sugar, swirl a spoonful of this almond caramel sauce into your hot cereal.
- Cheesecake: Double down on the nutty deliciousness. Use it as a topping on cashew-based vegan cheesecake.
- Apple Crumble: Seal in the sweetness of your crumb topping with a light drizzle of this sauce over baked dairy-free apple crisp right out of the oven.
- Cinnamon Rolls: Instead of (or in addition to) traditional frosting, top the cinnamon rolls with the sauce right out of the oven.
- Pretzels: Enjoy it as a sweet dipping sauce contrast to this salty snack.
- Dessert Pizza: Use the sauce as the “base” on a pre-baked pizza crust or cookie crust. Top with sliced fruit (like bananas, blueberries, and pears), dairy-free chocolate shavings, and chopped nuts, then bake for a few minutes until warm.
Storage
- Store: How long it keeps in the refrigerator will depend on the freshness of your milk alternative. You can also freeze it.
- Defrost or Reheat: You can reheat it in 15 second intervals in the microwave or over low heat in a pan on the stovetop. If reheating from frozen, you might need to blend or whisk it again to emulsify and smooth out.
Also Try Our Dairy-Free Hot Fudge Sauce Recipe!
