Total Time
Prep 10 mins
Cook 0 mins

Upon responding to a recipe request here at Zaar, I came across this recipe on the web, but do not remember where I found it. This was posted for a non-dairy version of the caramel sauce in the Cinnamon-Roasted Pears with Dried Cherries and Caramel Sauce recipe. Amount made is an estimate. Hope you enjoy!

Ingredients Nutrition

  • 118.29 ml firmly packed brown sugar
  • 118.29 ml sugar
  • 118.29 ml rich non-dairy coffee creamer (full strength, do not water down)
  • 29.58 ml dairy-free margarine (Fleishmans unsalted is recommended)


  1. In a saucepan, combine brown sugar, sugar, creamer and margarine.
  2. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
  3. Use in place of your favorite caramel sauce.
Most Helpful

FANTASTIC!!! my wife who is allergic to dairy hasnt had caramel since she was a child weput it over icecream and fell in love with it. I used silk cremer and nuccoa margerine and it was awesome, thanks.

Brydell March 03, 2008

OH wow! Bobtail thank you soooo much. I love caramel and I'm glad I found your recipe. I was playing around in the kitchen and decided to use this caramel sauce in a cookie recipe I was experimenting with (made up myself) and I used the leftover sauce for a sliced Granny Smith apple. Very sweet, rich, nice caramel taste. I used Silk brand non-dairy coffee creamer and Smart Balance with Flaxseed Oil. I also halved the recipe. Not sure how this would keep in the fridge, but a half recipe made just over 1/2 cup of sauce. Thanks again, a definite keeper! :)

blancpage February 28, 2008

Outstanding! I also used vanilla creamer but I added a pinch of salt to cut the sweetness down a bit. It turned out very rich and had such a lovely, silky texture. The leftovers separated and hardened to a chewy consistency in the fridge but a quick zap in the microwave and it was perfect. I used it in place of the toffee sauce for a sticky toffee pudding and it was a hit!

GoodnPlentiful February 12, 2012