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Creamy, dreamy, and made with wholesome ingredients, this Vegan Dulce de Leche is a delicious WFPB alternative to traditional Dulce de Leche, without any refined sugar or dairy.
I grew up in Argentina eating dulce de leche on everything—from toast to pancakes to spoonfuls straight from the jar.
When I went vegan, I found a few decent alternatives. But once I fully embraced a whole-food plant-based (WFPB) lifestyle, I knew I had to create a version that was not only dairy-free but also free from refined sugar.
This recipe is my answer: creamy, naturally sweetened with Medjool dates, and rich with coconut and almond milk. It’s thick and luscious, bringing all the cozy caramel vibes more healthily.
And hey, if you’re looking for a lighter, similar flavor, no-cook option, I’ve got a quick Date Caramel Sauce recipe waiting for you on my blog, too.
Let’s make some sweet magic!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is not only vegan, but it’s also:
- Dairy-Free
- Gluten-Free
- Refined Sugar-Free
- Oil-Free
- Soy-Free
- (Contains nuts due to almond milk; sub with oat milk for nut-free)
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
Medjool dates are packed with fiber, antioxidants, and natural sugars, making them a fantastic swap for refined sugar.
Coconut milk provides healthy fats and that irresistible creamy texture, while almond milk lightens it up.
This spreadable dulce de leche is perfect over pancakes, stirred into oats, layered in desserts, or enjoyed with fruit. It’s a guilt-free indulgence that actually nourishes your body.
HOW TO PREPARE THIS HEALTHY VEGAN DULCE DE LECHE
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
This recipe is incredibly simple: soak, blend, simmer, and enjoy. It requires minimal effort, uses accessible pantry staples, and delivers big-time flavor.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowl – For combining the ingredients.
- Blender: For a creamy blend.
- Spatula: To stir and scrape every last bit.
- Saucepan: To simmer and thicken the mixture.
- Jar with Lid – Perfect for storing.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Medjool dates – Provide natural sweetness and sticky caramel texture.
- Coconut milk (full-fat, unsweetened) – Adds richness and creaminess.
- Almond milk (unsweetened) – Lightens the texture. Sub with oat or soy milk if needed.
- Vanilla extract – Adds warm, aromatic depth.
- Sea salt – Enhances the caramel flavor and balances the sweetness.
- Optional: 1/8 teaspoon baking soda – Helps develop a deeper color and smoother texture.
DIRECTIONS
To prepare this Vegan Dulce de Leche, follow these steps:
Soak the Medjool dates in warm water for 10 minutes. Drain.
Add dates, coconut milk, almond milk, vanilla extract, and salt to a blender. Blend until smooth.
Pour into a saucepan and simmer over medium-low heat for 15–20 minutes, stirring frequently until thickened.
Let cool. Transfer to a jar and refrigerate for up to 1 week.
RECIPE TIPS & VARIATIONS
- For a nut-free version, use oat milk instead of almond milk.
- Want a sweeter version? Add 1–2 tablespoons of maple syrup to the blender.
- Adding 1/8 tsp of baking soda enhances the color and smoothness, but is totally optional.
- Use it as a dip for apple slices, drizzle it over banana nice cream, or layer it in parfaits.
- Store in an airtight container in the fridge for up to 1 week.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Absolutely! It stores well in the fridge and gets even thicker overnight.
How do I store leftovers?
Keep it in a sealed jar in the fridge for up to a week.
Can I freeze it?
Yes, portion into ice cube trays and freeze. Thaw in the fridge before using.
MORE DELICIOUS SWEET RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
HOMEMADE VEGAN DULCE DE LECHE (REFINED SUGAR-FREE)
Equipment
- Blender (or food processor)
- Small saucepan
Ingredients
- 1 cup Medjool dates (pitted)
- 1/2 cup coconut milk (full-fat, unsweetened)
- 1/2 cup almond milk (unsweetened)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/8 tsp baking soda (Optional, for deeper color and smoother texture)
Instructions
- Soak the Dates – Place the pitted dates in warm water and soak for about 10 minutes to soften. Drain well.
- Blend Until Smooth—Combine the soaked dates, coconut milk, almond milk, vanilla, and sea salt in a blender or food processor. Blend until completely smooth and creamy.
- Simmer to Thicken – Pour the mixture into a saucepan. If baking soda is used, stir it into the mix in the saucepan. Simmer over medium-low heat, stirring frequently for 15–20 minutes, until it thickens and deepens in color.
- Cool and Store – Remove from heat and let it cool. It will thicken more as it cools. Transfer to a jar and refrigerate.
Notes
- For extra sweetness, add maple syrup to taste.
- Use oat milk instead of almond for a nut-free version.
- The sauce will thicken as it cools.
- Baking soda is optional but helps achieve a rich golden hue.
DID YOU MAKE THIS VEGAN DULCE DE LECHE?
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