ABOUT THE RECIPE:
This 2-Ingredient Vegan Date Caramel Sauce by Nava Atlas could easily be mistaken for real caramel! This vegan date caramel sauce is delicious with fresh fruit, baked goods, and vegan ice cream.
YIELD: 1 CUP
1 cup pitted dates (preferably Medjool, but Deglet are fine)
2/3 cup (or as needed) vanilla unsweetened plant-based milk (almond and oat work well, but use any)
Pinch of salt or grinding of coarse salt, optional
Soak the dates in hot water to cover for 30 to 60 minutes, then drain well.
Combine in a blender with the nondairy milk and blend until very smooth.
If it seems like the sauce will be difficult to pour out of the blender, add just a touch more nondairy milk and blend again. On the other hand, if the sauce seems thin (it should have body, though it won’t be as dense or sticky as sugar-based caramel sauce), add a couple more soaked dates.
Pour into a serving container and serve over vegan ice cream, vegan cakes or muffins, or as a dip with fruit.
Make it salted caramel: An optional third ingredient is a pinch or grinding of salt — you know, to make salted caramel — which takes it up a subtle notch. And unlike regular caramel sauce, there’s no need to cook this at all. You do need a good blender for this, though, to make it nice and smooth.