Desserts/ Sauces

Dairy-Free Cashew Butter Caramel Sauce

dairy-free caramel sauce in a glass pitcher on a ceramic plate

This sweet, buttery caramel sauce is an imposter. It contains neither sugar, nor butter, but it’s astonishingly delicious and tastes like the real thing.  I found the recipe in Sweet Laurel by Laurel Gallucci and Claire Thomas, and I’m glad I did. It uses maple syrup and dates as sweeteners. Coconut oil and cashew butter substitute for real butter, and vanilla adds even more flavor.

This rich-tasting caramel sauce adds extra sweetness to low-sugar desserts. Make a batch in the blender, and store it in the fridge. It’s great on yogurt, as an ice cream topping, as a filling for cakes and drizzled over cupcakes and brownies. Stir a teaspoon into hot cashew or hazelnut milk, for a satisfying winter drink.

Soak the dried dates in water for at least an hour to soften them. Otherwise, they won’t blend well and you’ll end up with chunks of dates in your caramel sauce. You can use any nut butter you want to make this sauce, but I think cashew butter best mimics the flavor of caramel.

The sauce is adjustable. Add more dates for a thicker sauce, more maple syrup and coconut oil for a thinner sauce. Add more cashew butter for a spreadable frosting-like sauce.

Springhouse Turtle Eats

Dairy-Free Cashew Butter Caramel Sauce

By Springhouse Turtle Serves: many
Prep Time: 1 hour 20 minutes Total Time: 1 hour 20 minutes

This versatile sauce contains neither butter, nor refined sugar, yet it tastes deliciously sweet and buttery.


  • 1/4 cup cashew butter
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 2 dried, pitted dates, soaked in water for at least an hour
  • 1 teaspoon vanilla
  • Pinch salt



Purée all ingredients in a blender or food processor.


Store in a glass jar in the refrigerator for up to 1 month.

Springhouse Turtle Eats


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