VEGAN TOFFEE SAUCE

Having already produced a successful vegan Eton mess for the family, I recently made a vegan roulade for them, using coconut cream, aquafaba and soya margarine. Tasted good, but the less said about my success in rolling up at the final stage, the better.

Still, the roulade's shape was to be cunningly disguised by my invention of vegan toffee sauce. The recipe here takes about fifteen minutes to make, and the quantity would be about right for two to pour over a messy roulade or perhaps some great vegan ice cream. It can be served warm or at room temperature; if served hot it could be a bit runny, as it thickens slowly with cooling. The recipe doesn't even require weighing scales.

Vegan Toffee Sauce

Ingredients
100ml soya 'single cream' (e.g. Alpro)
1 tbsp soft dark brown sugar
half tsp vanilla paste (or 1 tsp vanilla extract)
1 tbsp agave syrup (or golden syrup)
1 tbsp vegan margarine 

1  Put all the ingredients into a small pan and heat gently until the sugar has dissolved.
         Stir occasionally. 
2  Bring to a gentle simmer and continue to cook for around 10 minutes, stirring
         occasionally, until the mixture starts to darken. Remove from the heat and leave
         to cool.

Can be made a day or two in advance and kept in the fridge, then brought to room temperature to serve. I love it.