Salted Caramel Sundae

The combination of sweet and salty is one of my favorites, and salted caramel ranks at the top.  The recipe below makes a versatile vegan caramel sauce that is great over almond ice cream, as a glaze for bundt cake, or mixed with toasted pecans over waffles.

Salted Caramel Sundae

2 cups Almond Dream Vanilla or other dairy free vanilla ice cream

1/2 cup salted caramel sauce (recipe follows)

sea salt, to taste

1/4 cup crushed peanuts (optional)

-Divide Almond Dream Vanilla between two bowls.  Divide caramel sauce and crushed peanuts (optional) between bowls and top with a pinch of sea salt or to taste.  Serve immediately.

-Serves 2

Vegan Salted Caramel Sauce

2 cups light brown sugar

1/2 cup water

1/4 cup agave syrup

1/2 cup coconut milk (full fat)

2 tablespoons Earth Balance

sea salt, to taste

-Bring the brown sugar, water, and agave syrup to boil in a small saucepan over medium heat, stirring well to dissolve sugar.  Once mixture begins to boil, turn down the heat to low and continue to cook for 12 to 15 minutes, swirling the pan occasionally to ensure even cooking.  Remove from heat.

-Very carefully stir in the coconut milk and margarine.  Let cool slightly before serving.  Sprinkle sea salt over caramel sauce to taste.