Vegan Miso Salted Caramel

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Vegan Miso Salted Caramel

Looking for a unique twist on traditional salted caramel sauce? Try this delicious miso salted caramel!

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The savoury, salty notes of miso add a real richness to this caramel sauce. It helps to balance the levels of sweet and saltiness, making for an indulgent sauce which isn’t sickly sweet.

This easy-to-make miso salted caramel recipe takes just a few minutes to whip up and requires only a handful of simple ingredients. With the sweet and nutty flavour of caramel enhanced by the subtle saltiness of miso, this sauce is perfect for drizzling over ice cream, pancakes, or fresh fruit.

For a wholesome sweet treat, layer the miso salted caramel with sliced banana and crushed pecans to make banoffee crumble pots. Perfect for satisfying your sweet tooth without compromising on taste or nutrition!

Is this miso salted caramel healthy?

Not only does this miso salted caramel taste great, it also has a number of health benefits! The dates and maple syrup used in the recipe provide a natural source of energy, while the miso paste adds a boost of amino acids, vitamins, and minerals.

Additionally, miso is a fermented food, which means it contains beneficial probiotics that can help improve digestion and boost the immune system.

While the sugar content of this sauce is quite high, it’s made with natural sweeteners like dates and maple syrup so is a healthier alternative to store-bought caramel sauce.

What kind of miso paste should I use for this recipe?

For this recipe, you can use any type of miso paste that you prefer. However, we recommend using white miso paste as it has a milder flavour that won’t overpower the other ingredients in the caramel sauce. If you prefer a stronger miso flavour, you can use red miso paste instead.

This recipe makes 500ml of miso salted caramel sauce.

Prep Time: 10 minutes

Servings: 1

Servings: 1




(Servings: 1)

  • 250 250 g dates
  • 1 1 x 400g tin coconut milk
  • 1 1 tsp vanilla extract
  • 1 1 tbsp miso paste
  • 3 3 tbsp maple syrup
  • 1 1 tsp sea salt


  1. To make the caramel sauce, add the dates, coconut milk, vanilla, miso, maple syrup and sea salt to a food processor and blend until smooth.
  2. Either use immediately or transfer the caramel to an airtight container and store in the fridge for up to a week.

Nutritional information per 500ml: Calories 982, Fat 2.6g, Saturates 1g, Carbohydrate 251g, Sugars 223g, Fibre 18g, Protein 7.9g, Salt 8.7g


Got more miso to use? Try making this quick and easy Miso & Ginger stir fry!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 70 tasty recipes, plus informative features.

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