Calling all sweet tooths with a vengeance against processed sugar and nasty ingredients… This dreamy vegan caramel spread recipe is for you.
Smear it on toast, use it to make raw caramel slice, dollop it on ‘nice’ cream or eat it straight outta the damn jar!
It’s that good, friends. If you have ever tried the PANA brand cashew caramel spread and loved it (hard not to), then you’ll love this recipe too. And this one will save you a fair few $$ on the store-bought variety 😉
How to make vegan caramel spread
All you need to make this insanely delicious and healthy caramel spread is:
- Roasted cashews (preferably organic and unsalted)
- Coconut cream
- Coconut sugar
- Neutral oil such as macadamia or organic sunflower oil
- Vanilla extract
- A blender or bullet
Then you have the option to add some maca powder – this superfood powder not only adds a nutritional boost, but a really nice caramel-y flavour too.
Why roasted cashews?
For recipes that involve blending cashews, I’m usually all about the raw kind, plus soaking them prior to make the blend smoother.
However, for this spread roasted cashews really do improve the flavour. They just make it that extra bit deeper and more rich.
I’ve recommended using organic cashews as always, and another thing to consider when buying your cashew nuts is whether they are ethically sourced.
Why? Because there’s a real human rights issue within the cashew industry, involving toxic working conditions, child labour and poverty-line wages. This applies especially to cashews sourced from Vietnam, India and the Ivory Coast (which also happen to be the world’s largest producers of them).
I won’t go into this any further here, but do your own research and check with your suppliers. I have found that most organic cashews are ethically sourced.
It can be hard to source organic roasted cashews, let alone that are unsalted, so if you can’t find them you can always roast or lightly toast them (in a frypan) yourself.
And we can always add our own salt. Hey speaking of which…
How to turn it into a salted caramel spread
You’ll be delighted to know, it takes nothing more than the addition of 1/4 teaspoon of your favourite salt – ideally sea or Himalayan – to turn this spread into a delectable vegan salted caramel spread.
Genius, I know. Revolutionary even.
Also highly recommended 😉
I’m sure you and the whole fam will love this one x
Refined sugar-free (yet decadent) and easy!
- 1 cup roasted cashews *see note
- 1/2 cup coconut sugar
- 1/4 cup macadamia oil (or other neutral-tasting oil - preferrably organic)
- 1 tbsp tahini
- 1/2 cup coconut cream
- 1/2 tsp vanilla extract
- 1/2 tsp maca powder (optional)
- 1/4 tsp salt (optional) to make salted caramel spread
Add all ingredients to a blender and pulse until well combined. Then blend on the highest speed until a smooth, creamy texture is achieved.
* I prefer to use unsalted roasted cashews but if you can only get salted that is fine, just add only a pinch of salt if you are making this a salted caramel spread.