This Vegan Brandy Butterscotch Sauce is full of sweet, smooth, caramel-like flavor, and it’s amazing on so many dishes. If you’re looking to take your desserts to the next level, this is the ingredient that will do it! I love it on vegan ice cream, french toast casserole, brownie sundaes, and pumpkin bread pudding.
It’s also great as a dip for fruits like apples, pears, and bananas.
Any vegan butter should work great in this sauce. I’ve been using Earth Balance for years, and it held up great in this recipe. Other plant based options that will work are Miyokos, Califia Farms, and Forager.
The Brandy & Some Variations
I love the flavor that brandy adds to this sauce, but if brandy’s not your thing you can also replace it with bourbon or rum. For a non-alcoholic version you can use a good quality rum extract.
Most plant based butters already contain salt, so I’m only using 1/2 teaspoon for this recipe. I find it creates a good balance of salty vs. sweet in the sauce. If you prefer not to add salt, or to increase the salt to 1 teaspoon, feel free to taste for flavor and adjust accordingly.
Vegan Brandy Butterscotch Sauce
- 1/3 cup coconut cream
- 1 cup light brown sugar
- 1/2 cup vegan butter
- 1.5 tbsp brandy
- 1/2 tsp kosher salt
- Melt the vegan butter in a small saucepan over medium low heat.
- Stir in your brown sugar. Cook and stir the butter and brown sugar mixture until the sugar is dissolved.
- Pour in your coconut cream and brandy, stir for 2 minutes more and remove it from the heat.
- Let the sauce rest for about 15 minutes to thicken.