Vegan Caramel Sauce
- ⅔ cup coconut nectar
- ¼ cup + 2 tablespoons creamy cashew butter*
- ¼ teaspoon fine sea salt (less if you use salted cashew butter)
- Mix together the coconut nectar, cashew butter, and salt in a small bowl until well combined. That’s it! The caramel will be thinner at room temperature (perfect for topping sweet breads, cupcakes and cakes) and thicker once refrigerated (ideal for dipping sliced fruit or slathering on toast).