This vegan Black Sesame Miso Caramel has a distinctly Asian element to it. The trinity of toasted black sesame, shiro miso and full-fat coconut milk provide the depth, body and richness that make this salted caramel just too good to resist. The subtle nuttiness of the toasted black sesame combined with the salty-umami shiro miso gives the foundation of light-brown sugar and rich full-fat coconut an added complexity.
This vegan Black Sesame Miso Caramel is the perfect addition to waffles, pancakes or french toast and also pairs well with fresh fruit or simply as an indulgent snack on its own. Kept in a sealed container at room temperature it will last for 2-3 days and in the fridge it will keep for at least a week. When cooled it thickens considerably and benefits from being quickly reheated to help loosen it up. We hope you enjoy this vegan Black Sesame Miso Caramel as much as we do because there’s really nothing better than an added saltiness to help balance out your sweets.
Vegan Black Sesame Miso Caramel
- 15g black sesame seeds (not roasted)*
- 20ml vegetable oil or other neutral oil
- 200ml full fat unsweetened coconut milk (Native Forest ‘Simple’ or Aroy-D, use the one that contains only 100% coconut milk)*
- 90g light brown sugar (Wholesome Sweeteners)*
- 20g (1 tbsp) white miso or shiro miso (no red/brown)
Heat a dry skillet over medium-low heat. Add the sesame seeds and spread them into a thin layer. Toast for 8-10 minutes until aromatic but not burnt, stirring frequently and shaking the pan as needed. To know when they are ready, grab a few sesame seeds and rub them between your fingers. If the seeds crumble between your fingers, then they are ready. While still hot, transfer the sesame seeds to a coffee grinder or mortar and pestle and grind to a fine powder. Mix the ground toasted sesame seeds with 20ml of oil until fully incorporated and silky. Set aside to cool.
In a saucepan over low heat add the coconut milk and whisk until smooth. Increase the heat to medium and add the sugar until it dissolves. Bring to a gentle boil and let simmer at medium-low heat, stirring occasionally, for about 45-60 minutes until the mixture is thick enough to coat the back of a spoon.
Remove from the heat. Add the miso and black sesame paste and whisk until fully incorporated. As the caramel cools it will thicken. Serve immediately or transfer to a container for storage. For more on storage see ‘Advanced Preparation’ below.
Advance preparation: The caramel will keep up to 1 week in the refrigerator or two days at room temperature. It will thicken as it cools. To reheat, melt the caramel in a microwave safe bowl for about 10 seconds.
Black sesame seeds: Do not purchase the roasted type. The raw black sesame seeds are available on Amazon.com, natural food stores and Asian supermarkets. Try to purchase them in small batches and store them in the freezer since they go rancid quickly.
Full-fat coconut milk: Use a canned or shelf stable boxed coconut milk, preferably one that lists coconut as the only ingredient. Give it a stir before measuring since the fat in the coconut milk will have likely separated. Avoid anything labelled ‘lite coconut milk’ or ‘sweetened coconut cream’.
Light brown sugar: Dark brown sugar may also be used, but the flavor and color will differ slightly. Do not use vegan cane sugar for this recipe.