The idea of this sweet, rich sauce isn’t mine by any means, but I’m throwing my stamp on the concept with this easy recipe for vegan miso caramel. Imagine salted caramel, only with a bold umami flavour.
Imagine decadence, only using a less annoying word than decadence. Imagine if the whole of the internet stopped using words like decadence. Imagine that the world could be a better place.
Anyway, enjoy miso caramel over ice cream or pancakes, on non-dairy yoghurt, or even in coffee or milkshakes. By the spoonful is also a healthy option since miso is fermented and aren’t all fermented things a superfood? Whatever those are.
Vegan Miso Caramel
This is an easy, fuss-free method for making dairy-free miso caramel. Other non dairy spreads should work as well as Vitalite, but I prefer its creaminess for this recipe. If you are using a highly salted North American brand such as Earth Balance, you may wish to cut back on the miso. My preference is Alpro soy cream but their coconut cream is acceptable is you don’t mind the flavour of coconut.
- 150 grams (3/4 cup) granulated sugar
- 30 millilitres (2 tablespoons) water
- 2 teaspoons golden syrup
- 60 millilitres (1/4 cup) alpro soy cream (soy, coconut, or a combination)
- 30 grams (2 tablespoons) Vitalite
- 70 grams (1/4 cup) white miso
- 1/4 teaspoon vanilla extract
- Add the sugar, water, and golden syrup in a saucepan, ensuring all of the sugar is dampened by the liquid. Turn the heat to medium-high and simmer until the syrup is medium golden amber in colour, about 5-7 minutes.
- Once the syrup thickens and reaches that golden amber colour, whisk in the Vitalite until fully melted and combined. When melted, whisk in the cream.
- Finally, take the pan off of the heat and whisk in the miso and vanilla extract. Allow to cool before refrigerating.
- Author: Kip Dorrell
- Makes: about 1 cup
- Cuisine: Desserts