Salted Whiskey Caramel Pecan Sauce

1. Make a heavy cream substitute by thoroughly whisking together silken tofu and almond milk in a medium sized bowl, ensuring all tofu is thoroughly combined into the almond milk. Set aside.

2. Grease a small pan (9×9 or similar size) to store sauce in once cooked. Ensure that the pan is completely greased. If not, the sauce will stick and will be a mess to remove! Set pan aside.

3. In a medium saucepan, heat butter substitute, heavy cream substitute, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Once it hits a boil, remove pan from heat; set aside.

4. In a large saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. Do not stir it during this time! Boil until sugar turns a warm golden brown. This large saucepan should be big enough to handle some bubbling action that occurs when the mixtures are combined.

5. When the sugar mixture is done, after about 10-15 minutes turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Turn on the heat again and cook over medium-low heat for about 10 minutes. Pour caramel into the prepared pan. Allow it to cool 5 minutes then sprinkle with additional sea or kosher salt and add chopped pecans. Place pan in refrigerator and let the mixture cool for 2 hours. Transfer to jar or drizzle away.

Recipe adapted from So How’s It Taste?