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Caramel Cheezecake Sauce

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Ingredients

  • 1 can coconut cream, separated from water
  • 1 cup dark brown sugar
  • 1 tsp natural vanilla extract
  • 1 pinch sea salt

Instructions

Put the creamy portion of the coconut cream into a saucepan, cook at medium-low heat and whisk in the dark brown sugar.

Cook a for 20-25 minutes, stirring constantly, and lifting off the heat when it bubbles up to the point that it might overflow. The sauce should be at a full boil but not boiling over.

Once desired consistency is acheived, remove from heat and whisk in the vanilla and salt. Pour it into a bowl or pan to cool.

Once Caramel sauce has cooled pour onto Cheezecake and enjoy

Tips for cooking with Daiya

30 min
Total Time
5 min
Prep Time
25 min
Cook Time
2
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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