Take salted caramel to the next level by spiking it with soy sauce! This savory-sweet Soy Sauce Caramel is umami-rich and brilliant over ice cream, cheesecake, pies and more!
I recently came across this article 13 Japanese Ice Creams with Surprising Toppings & Flavours… needless to say some of them were really out there. One did peak my interest though: Soy Sauce Soft Serve.
I’ve heard about this flavour before from my moms friend that visited the Kikkoman’s Soy Sauce Museum in Chiba. There, they sell soy sauce flavoured soft serve (and all kinds of other soy sauce desserts and snacks) and apparently it’s incredibly tasty. When I posted this concept on instagram I got a few messages saying that they had tried it and it was delicious too!
I did a bit more research about soy sauce soft serve in Japan and there are actually a few different hot spots that serve this unique dessert. Some infuse the soy sauce into the actual ice cream while others drizzle a soy sauce caramel over or swirl it in. I loved the idea of soy sauce caramel.
I was so keen on trying it I took some left over caramel sauce and drizzled in a bit of soy sauce. Friends, this umami-kissed soy sauce caramel… blew me away. I needed more ASAP so here we are with a incredibly easy salted soy caramel recipe.
How to Make Soy Sauce Caramel
Essentially we’re going to make vegan caramel sauce and spike it with some soy sauce. Vegan caramel sauce can easily be made with just two ingredients:
- Coconut Cream: Replaces butter and heavy cream typically used for caramel.
- Coconut Sugar: Or any granulated sugar. I always use coconut sugar here because it does add that caramel depth of flavour.
And of course we’re going to need the soy sauce. Start with 2 tablespoons, taste and add 1-2 tsp more. Note the flavour deepens as it cools.
If you already have vegan caramel sauce on hand, you can simply stir in about 2 tbsp of soy sauce and use it right away!
Making homemade caramel is really easy! Allow me to shoyu:
- Stir the coconut cream and coconut sugar in a saucepan. Stir continuously as it starts to bubble and thicken for about 5-8 minutes.
- Remove from the heat, stir in the soy sauce and let it cool for a couple minutes before serving.
And the quick version just requires you to stir the caramel sauce and soy sauce together until combined.
I’m already thinking about all the ways this incredible salted caramel sauce can be used in. Cheesecake… pies… brownies… and of course ice cream! And it doesn’t just have to be desserts– add it to stir fries for a touch of sweetness (kinda like teriyaki!).
This Soy Sauce Caramel is Perfect for:
- Caramel Black Bean Brownies
- No Bake Caramel Cookies
- Caramel Apple Cinnamon Buns
- Salted Caramel Cheesecake Bars
- Drizzled over Air Fried Fruits, waffles, pancakes & more!
More Vegan Caramel Recipes:
SAVE IT FOR LATER!
If you recreate this Vegan Salted Soy Caramel recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Mind blowing salted caramel sauce kissed with a touch of soy sauce. This umami rich soy sauce caramel is perfect over desserts and can be added to savory dishes too!
Homemade Version #1 (RSF + OF)
- 2/3 cup coconut cream (160ml)
- 1/2 cup + 2 tbsp coconut sugar (128g)
- 3 tbsp Japanese soy sauce (45ml)
Homemade Version #2
- 1/2 cup granulated cane sugar (100g)
- 3 tbsp vegan butter (40g)
- 1/4 cup coconut cream (60ml)
- 4 tsp water (20ml)
- 1 1/2 – 2 tbsp soy sauce (30ml)
- 3/4 cup vegan caramel sauce (180g)
- 2 tbsp soy sauce (30g)
Homemade Version #1:
- Into a sauce pan over medium to medium high heat, add in the coconut cream and sugar stirring until sugar is dissolved. The mixture will start to bubble and thicken, continue to stir so the bottom does not burn (about 5-8 minutes). Remove from heat and stir in soy sauce and vanilla extract.
- Serve immediately or keep in the refrigerator for up to one week. This caramel sauce will thicken as it cools but still be pourable and drizzle-able.
Homemade Version #2 *Updated*:
- Add cane sugar and water to a high wall saucepan. Turn on the heat over medium. DO NOT STIR, wait until it becomes auburn in colour.
- Remove from heat and then whisk in the butter. Slowly drizzle in the cream and whisk until melted and combined. Be careful as you add it in as it will vigorously start to bubble.
- If you have any clumps of sugar, place back onto the stove over low heat and allow for it to melt. Remove from heat, pour into a glass storing container and cool. The caramel will thicken as it cools.
- If caramel sauce is thick, microwave it for 10-15 seconds until stir-able. Add in the soy sauce and whisk until well combined. Serve and enjoy!
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: sauces
- Method: stove top
- Cuisine: vegan, gluten free, japanese
- Serving Size: 1 tbsp
- Calories: 36
- Sugar: 6.1g
- Sodium: 99mg
- Fat: 1.2g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.2g
- Fiber: 0
- Protein: 0.2g
- Cholesterol: 0
Keywords: soy sauce caramel, vegan salted caramel sauce
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