Dairy-Free Caramel Sauce
Ingredients:
- 1/2 stick(1/4 cup) non-hydrogenated, organic margarine
- 1 cup vegan cane sugar
- 1/2 cup non-dairy milk + 1 tablespoon non-dairy milk, divided
- 1 tablespoon agave nectar
- 1/2 tablespoon corn starch
- 1 teaspoon vanilla sugar(optional)
Over medium heat, melt the vegan butter substitute and mix in the sugar. Add 1/2 cup non-dairy milk and bring to a stable boil. Boil for 4 minutes and remove from heat. In a seperate container, dissolve corn starch and vanilla sugar–if using–in 1 tablespoon non-dairy milk and mix with agave. Mix this with the slightly-cooled caramel and store in the refrigerator.
