Vegan Cashew Cream Caramels

These cashew cream caramels are soft, creamy, and completely dairy-free, with that classic buttery caramel flavor and a smooth melt-in-your-mouth texture. Instead of heavy cream, this recipe uses blended raw cashews to create a rich cashew cream that cooks beautifully into the sugar syrup.

Caramel can feel a little intimidating the first time, but the process is very manageable when you keep the steps organized. Soak and blend the cashews, warm the cream gently, cook the sugar to the right temperature, then bring everything together for a soft, dreamy candy that slices into perfect little pieces.

The candy thermometer matters here. These vegan caramels are all about temperature: hot enough to set, but not so hot that they become hard or brittle.

Why Cashew Cream Works So Well in Caramels

Cashew cream is a smart dairy-free swap because it blends smooth, tastes mild, and has enough richness to give these caramels a creamy finish. Once it cooks with sugar, vegan margarine, and vanilla, the flavor becomes soft, warm, and deeply caramel-like.

If you love vegan sweets with a rich, homemade feel, these caramels belong next to The Ultimate Vegan Brownies or Vegan Peanut Butter Cookies on a dessert tray.

Before You Start: Set Up the Pan and Thermometer

Caramel moves quickly once it reaches temperature, so set up the pan before the sugar goes on the stove. Line an 8×8-inch pan with parchment, leaving enough overhang to lift the slab out later, then spray the parchment lightly with cooking oil spray.

A candy thermometer is the best tool for this recipe. Clip it to the side of the saucepan so the sensor sits in the sugar mixture without touching the bottom of the pan. A light-colored, heavy-bottomed saucepan also helps because you can see the color of the syrup more clearly as it cooks.

How to Make Cashew Cream Caramels

1. Line an 8×8-inch pan with parchment paper so it hangs over the edges. Spray the parchment with cooking oil spray and set the pan aside.
2. Measure 2/3 cup water in a 2-cup glass measuring cup and heat it until boiling. Add the raw cashews and let them soak for at least 1 hour.
3. Blend the cashews with their soaking liquid until very smooth, about 1 minute. Pour the mixture back into the measuring cup. Add cold water as needed to bring it up to exactly 1 cup of cashew cream.
4. Place the cashew cream, vegan margarine, and salt in a small saucepan over very low heat. Stir occasionally until the margarine melts. Do not let the mixture boil or simmer around the edges.
5. While the cream warms, add the sugar, corn syrup, and 1/4 cup water to a large 4-quart saucepan. Stir until the sugar is evenly moistened.
6. Clip a candy thermometer to the pan, making sure the sensor is immersed in the sugar mixture but not touching the bottom. Place the pan over medium heat and bring it to a boil without stirring.
7. Cook the sugar mixture, still without stirring, until it reaches 300°F to 310°F. Tip the pan slightly if needed to fully immerse the thermometer for an accurate reading.
8. Remove the pan from the heat. Slowly pour in the warm cashew cream mixture while stirring rapidly until fully combined. The mixture may spatter, so pour carefully.
9. Return the pan to medium heat and cook without stirring until the caramel reaches 245°F. The thermometer may initially read higher as it adjusts after the cashew cream is added.
10. As soon as the caramel reaches 245°F, remove it from the heat. Without scraping the bottom of the pan, stir in the vanilla extract, then pour the caramel into the prepared pan.
11. Let the caramel cool to room temperature, then refrigerate for a few hours before cutting into small pieces. Wrap each piece individually in wax paper.

More Vegan Sweets for the Dessert Box

The Two Temperatures That Shape the Texture

This vegan caramel recipe uses two temperature stages. First, the sugar, corn syrup, and water cook to 300°F to 310°F. That develops the caramelized sugar base before the cream is added.

After the warm cashew cream mixture is stirred in, the caramel cooks again to 245°F. That final temperature gives the candies their soft, sliceable texture. Pull the pan from the heat as soon as it reaches temperature so the caramels stay tender instead of turning too firm.

Granulated Sugar or Coconut Sugar?

Vegan granulated sugar gives these cashew cream caramels the most classic flavor and color. The finished candy tastes buttery, sweet, and clean, with the vanilla coming through clearly.

Coconut sugar can also be used, and it will create a darker caramel with a deeper, more molasses-like flavor. Because coconut sugar already has a strong color, it can be harder to judge the syrup visually, so rely on the thermometer rather than appearance.

Cutting and Wrapping the Caramels

Let the caramel cool to room temperature first, then chill it for a few hours before cutting. The cold caramel is much easier to lift from the pan and slice into clean pieces.

Use the parchment overhang to lift the slab out of the pan. Cut it with a sharp knife into about 30 pieces, then wrap each one in wax paper. Wrapping keeps the pieces from sticking together and makes them easy to share, gift, or tuck into a dessert box.

How to Store Cashew Cream Caramels

Wrapped caramels can be stored at room temperature for 1 to 2 weeks. Keep them in a cool, dry place so they stay soft without becoming too sticky.

For longer storage, keep them in the refrigerator or freezer. Chilled caramels will be firmer, so let them sit at room temperature for a few minutes before eating if you want that softer melt-in-your-mouth texture.

Ways to Serve or Gift Them

These dairy-free caramels are lovely on their own, but they also make a thoughtful homemade gift. Wrap them in wax paper, pile them into a small jar or treat box, and they feel instantly special.

For a dessert board, pair them with crisp cookies like Vegan Shortbread Cookies, fudgy brownies, or a few pieces of dark chocolate. A sprinkle of flaky salt over the cut pieces is also delicious if you like salted caramels.

Cashew Cream Caramels FAQs

A Final Note Before You Cook the Sugar

These cashew cream caramels are simple in ingredients, but they ask for focus. Have the pan ready, blend the cashew cream until smooth, warm it gently, and trust the thermometer. With those details in place, you get soft, creamy vegan caramels that are easy to cut, wrap, gift, and quietly keep for yourself.