Vegan Pumpkin Caramel Sauce

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 tbsp Non-dairy milk

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 2 tbsp Cashew butter

• Liquids

  • 2 tbsp Water

Found on avirtualvegan.com

Description

Ingredients

• ½ cup coconut sugar
• 2 tablespoons water
• ½ teaspoon salt
• 2 tablespoons cashew butter (or almond butter)
• ½ cup pumpkin puree
• 1 tablespoon non-dairy milk (more if you want to thin it a bit more)
• 1 tablespoon coconut oil (see recipe note if you prefer to not use oil)

Directions

• Put the coconut sugar and water into a pan and warm over a medium heat.
• When it starts to bubble, remove from the heat and add the cashew butter and salt, stirring until there are no lumps present.
• Pop it back on a low heat while you do this as it helps it combine.
• Next add the pumpkin puree and stir until combined well.
• Add the milk and coconut oil and stir really well again.