1/4cup (1/2 stick / 56 g)vegan butter*, at room temp
2tbsp (30 ml)nondairy creamer, at room temp
1tsppure vanilla extract
Place the sugar into a saucepan over low-medium heat. Stir often, until the sugar begins to clump and melt. Continue to stir until the sugar melts completely.*
Remove from heat and add in the butter, whisking until combined. Add the creamer and whisk until combined.*
Place back onto low-medium heat, continuously stirring, until it gets bubbly. Stir over heat for another minute or so.
Remove from heat and stir in the vanilla and salt.
Strain the caramel into a heat-safe bowl. Use as desired!
Butter: For the best results, use vegan butter sticks in this recipe rather than from the tub.
Sugar: You’ll need some patience for this. Continuously stir the sugar and we don’t recommend increasing the heat past medium if you don't think it's melting, it’ll take a few minutes before it begins to melt at all!
Stirring in ingredients: If the mixture seizes at any point, return to low heat and continuously whisk until it combines back together, then return to the step you were at.