If you’re searching for a rich, slightly savory topping for ice cream or any other dessert, this vegan miso caramel sauce is an excellent choice. It’s dairy-free, made with coconut oil and coconut cream instead of butter and heavy cream, and the addition of miso paste gives the sauce an umami note that balances sweetness for a more complex flavour.
This recipe uses a dry caramel method, which is less fussy than many wet-caramel techniques. The sauce comes together quickly on the stove—about 15 minutes of active cooking—and then needs time to cool and thicken. It’s forgiving to make and delivers a silky, drizzly caramel that’s perfect over fruit, cakes, or frozen treats.
How to Make Miso Caramel Sauce without Cream
Because this is a dry caramel (no water added), you don’t need to worry as much about sugar crystallising the way you might with a wet caramel. You can stir freely to encourage the sugar to melt and caramelise evenly. The method is straightforward: melt the sugar over medium-high heat until it turns a deep amber, then remove from the heat and whisk in coconut oil, coconut cream and miso paste.
Begin by spreading a portion of the sugar in the bottom of a small saucepan and place it over medium-high heat. Watch as the sugar begins to melt in places and the surface looks wet in spots. Sprinkle a little more sugar onto those wet areas so the sugar melts more evenly as you go.
Use a heatproof spatula to stir the sugar; it will clump at first and resemble wet sand—that’s normal. Continue stirring until the large crystals dissolve and the sugar becomes smooth and turns a deep amber colour. This is the point to remove the pan from the heat.
Once the sugar has reached the desired amber colour, immediately add the coconut oil and coconut cream. Be careful: the caramel will sputter and steam when the cooler ingredients hit the hot sugar. This reaction is normal. Add the miso paste at the same time—white miso is a great choice here because it softens sweetness without overpowering the sauce.
Stir continuously with the heatproof spatula until the oil, coconut cream and miso are fully incorporated and the sauce is smooth, glossy and uniform in colour. The sauce will be fairly runny while hot but will thicken as it cools to room temperature and become easy to drizzle.
When the sauce is smooth, transfer it to a heatproof container and let it cool to room temperature before using. As it cools it will develop a thicker, pourable consistency that is ideal for drizzling over desserts.
Vegan Miso Caramel Sauce (Dairy-Free)
This miso caramel sauce is a versatile topping for ice cream, fruit, cakes and more. It’s simple to make and completely vegan.
Servings & Time
- Servings: 12
- Total time: 15 minutes (plus cooling)
Ingredients
- 200 g (1 cup) caster sugar (superfine sugar recommended)
- 50 g (3 tbsp) virgin coconut oil
- 150 ml (1/2 cup) coconut cream
- 15 g (1 tbsp) white miso paste
Instructions
- Pour about half of the sugar into a small saucepan, spreading it evenly across the bottom. Heat over medium-high until the sugar starts to melt in spots. When you see wet areas, sprinkle more sugar over them so the sugar melts evenly.
- When all the sugar is in the pan, use a heatproof spatula to stir. The sugar will clump initially but will melt and smooth out as it caramelises. Continue stirring until the caramel is deep amber and glossy.
- Remove the pan from the heat and immediately add the coconut oil, coconut cream and miso paste. The mixture will splutter—carefully stir with the heatproof spatula until everything is fully combined and the sauce is smooth.
- Pour the caramel into a heatproof container and let it cool to room temperature before using. The sauce will thicken as it cools but remain easy to drizzle.
Notes
Caster (superfine) sugar dissolves more quickly and evenly than granulated sugar, which helps the caramel melt smoothly. If you only have granulated sugar, it will still work but may take a little longer to dissolve.
Nutrition (per serving)
Calories: 143 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 7 g | Sodium: 47 mg | Sugar: 17 g
And that’s how to make homemade caramel sauce without heavy cream. This recipe is straightforward, vegan-friendly and delivers a balanced, slightly savory caramel thanks to the miso. If you try it, use it to dress ice cream, roasted fruit, or any dessert that benefits from a glossy, flavorful sauce.
