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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.

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