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Vegan Pumpkin Pie with Caramel Sauce -

Vegan Caramel Walnut Sauce

  • Author: Brittany at
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 /4 cup 1x
  • Category: Dessert, Dessert Sauces
  • Cuisine: Vegan


This pourable vegan caramel sauce is great for pumpkin pie, hot drinks, and desserts all year round!


  • ½ cup sugar
  • 50 ml water
  • 1 tsp lemon juice
  • 1 tbsp margarine
  • ¼ cup + 1 tbsp soy milk, divided
  • 1/3 -½ cup chopped walnuts (or pecans)
  • large ice water bath (large enough to hold your saucepan)


  1. Gather all supplies and measure all ingredients before beginning. Keep everything within arm's reach.
  2. In a small saucepan over medium-high heat, bring sugar and water to a full boil. Prevent sugar granules from collecting on the sides. Avoid stirring.
  3. Once the entire surface of the sugar is boiling, add the lemon juice. Do no stir.
  4. Allow to boil for 3 minutes - until the sugar goes from clear to lightly golden (not brown!)
  5. Leave the burner on, remove the sauce pan from the heat and whisk in 1 tbsp of margarine.
  6. Put back onto the heat, allow to boil and whisk constantly for 3 minutes.
  7. Remove from heat and gradually whisk in ¼ cup of soy milk. Be careful! The sugar could splatter a little bit.
  8. Put back on the heat, whisking constantly, and add an additional 1 tbsp of soy milk.
  9. Whisk for 1 minute and add chopped walnuts.
  10. Transfer pot to an ice water bath. Whisk vigorously - you’re trying to incorporate a little bit of air while cooling down the caramel.
  11. As the caramel cools it will thicken up, if it starts to get too thick add 1 tbsp of soy milk and continue to whisk. Add more soy milk and whisk if needed.
  12. Serve over pumpkin pie.