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	Vegan Rum Caramel Sauce
	The holidays are here, and that means one thing: It's time to bust out the fancy desserts! And by fancy, we mean knock-your-socks-off, over-the-top fancy. This luxurious caramel sauce from VN columnist Beverly Lynn Bennett is real stunner. Hello, vegan caramel. Just a touch of rum makes this sauce all the more saucy. Drizzle on ice cream, cookies, strudel, or your morning cappuccino. Makes 1-1/2 cups What You Need: 3/4 cup soymilk 3/4 cup Sucanat 1/3 cup maple syrup or brown rice syrup 2 tablespoons filtered water 2 tablespoons arrowroot 2 tablespoons non-hydrogenated margarine 1 to 2 tablespoons rum, to taste (optional) 1 teaspoon vanilla What You Do: 1. In a small saucepan over medium heat, combine soymilk, Sucanat, and maple syrup. Whisk for 3 minutes while cooking. 2. In a small bowl, whisk together water and arrowroot. Add mixture to saucepan and whisk, while cooking, an additional 2 to 3 minutes until thickened. Remove from heat and whisk in margarine, rum, and vanilla. Serve warm or chilled. More Food News! Must-Have Holiday Recipes: VegNews Holiday eCookbook! This Week's Giveaway: $100 Susan Nichole Shopping Spree What's Cooking on VegNews.com: Easy Ziti with Tomato Sauce This Week's Must-Have: Candy Cane Lip Balm Featurette: Holiday Stress Busters Café VegNews: A Vegan Thai Feast This Just In: Coconut Milk Caramels Savvy Abby: Homemade Brunch Buzz: The 2010 Veggie Award Winners News: Vegans on the Food Network VegNews Book Club: Discussing Quantum Wellness VegWeb: Holiday Recipes Galore! VegNews Store: VN Signature Holiday Cards BONUS: The VN Holiday Cookie Collection

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