Vegan pumpkin French toast caramel with a maple-whisky caramel sauce

Vegan maple-whisky caramel sauce

Aryane @ Valises & Gourmandises
Serve this luscious vegan caramel sauce on a pumpkin French toast casserole, on banana ice cream, on hot chocolate. Basically on anything your heart desires.
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Cook Time 20 mins
Total Time 20 mins
Course Dessert, sauce
Cuisine vegan, vegetarian


  • 1 cup raw sugar
  • 1/4 cup water
  • ½ cup plant cream such as soy or oat (optional but highly recommended for a luscious sauce)
  • 1 tablespoon vegan butter or coconut oil again, optional but highly recommended
  • 1 tablespoon maple whisky you can also use a tablespoon maple syrup and a tablespoon regular whisky if you can’t find it


  • While the French toast casserole is baking, prepare the caramel sauce. On medium heat, simmer raw sugar with ¼ cup water, swirling pan NOT stirring until it turns a deep amber colour (about 15 minutes). Keep an eye on it to avoid burning.
  • Turn off the heat and move aside. Slowly stir in the cream. Add butter and melt, if using.
  • Add the whisky and a pinch of salt and place back the burner, still turned off, for another minute, stirring constantly.
  • Serve warm on the French toast. You can store the leftovers in an air-tight jar or bottle in the fridge.


There are ways to make sugar-free caramel, using for example coconut milk and coconut sugar. However, after trying it, I didn’t find the taste quite as good as a more traditional caramel sauce. If you have a good enough blender, you could also choose to soak about a cup of dates and process them with some water, a little bit of maple syrup and a pinch of salt.
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