Public recipe with member extras
Cashew Milk Caramel Sauce
A rich caramel sauce finished with cashew cream in place of heavy cream for a fully dairy-free result.
Desserts & Confections · Dessert Sauce · Ice Cream Topping
What you need
Ingredients
- 1 cup Sugar
- 1/4 cup Water
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter), warmed
- 2 tbsp Butter
- 1/2 tsp Flaky Sea Salt
Method
Instructions
- Combine the sugar and water in a heavy saucepan over medium heat and cook without stirring until deep amber, 8 to 10 minutes.
- Remove from heat and carefully whisk in the warmed cashew cream, it will bubble vigorously.
- Whisk in the butter until smooth.
- Stir in the flaky salt.
- Cool slightly before serving warm, or cool completely and refrigerate.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
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