Name: Dairy-free caramel sauce
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 cup firmly packed light brown sugar; 125 gram dairy-free margarine; 227 gram tub soy cream cheese substitute, at room temperature, whisked to soften

Ingredients

1 cup firmly packed light brown sugar

125 gram dairy-free margarine

227 gram tub soy cream cheese substitute, at room temperature, whisked to soften

Method

1.Combine sugar and margarine in a medium saucepan; stir over medium heat until combined.

2.Whisk in soy cream cheese substitute until combined.

We used tofu cream cheese, available from health food stores and some supermarkets near the cream cheese. Sauce can be made 3 days ahead; reheat before serving, adding a little almond milk if is too thick.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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