Vegan Toffee Sauce

by Edward Daniel

Toffee Sauce is of those easy recipes that add flavour to cakes and puddings. Each chef has a variant of how to make this sauce but I prefer to have my sugar crystalise before adding the other ingredients.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )

Ingredients

  • 100g unrefined cane sugar
  • 50g coconut oil
  • 100ml vegan milk

Instructions

  1. Place the sugar in a non-stick pan over a medium heat. Stir continuously until the sugar starts to clump after a couple of minutes.
  2. Add the oil and vegan milk and be careful with any spitting. Stir continuously. Bring to the boil. Boil for a couple more minutes.
  3. Remove the pan from the heat.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.