Vegan Butterscotch Sauce

by Edward Daniel
Caption of Vegan Butterscotch Sauce. Image by Edward Daniel (c).

Vegan Butterscotch Sauce just makes this lush sticky pouring sauce.  I use almonds instead of cream or vegan cream giving this dish enhanced texture. What I love about this dish is its smooth silkiness and moreish taste.  It complements desserts and is great with baking.

Caption of Vegan Butterscotch Sauce. Image by Edward Daniel (c).
Vegan Butterscotch Sauce just makes this lush sticky pouring sauce.  I use almonds instead of cream or vegan cream giving this dish enhanced… Recipes Vegan Butterscotch Sauce European #
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g almonds, blanched
  • 250ml filtered water
  • 1tsp tapioca flour
  • 4tbs olive oil
  • 50g raw unrefined sugar cane
  • 150g golden syrup
  • 1/2tsp vanilla extract

Instructions

  1. Blitz the almonds and tapioca flour in filtered water in a high-speed blender until fine. Set to one side.
  2. Place the oil, sugar and syrup in a non-stick pan and stir over a low heat until the sugars dissolve. Gently bubbly for about 5 minutes, until smooth.
  3. Switch off the heat and stir in the almond cream.
  4. Return to low heat and allow to thicken and either use immediately or keep refrigerated for up to a week. Gently reheat to serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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