Pecan Praline Sauce

Sometimes I make or buy vanilla soy ice cream and just want to make something special out of it.  Chocolate sauce/syrup is great, but can become mundane if that’s all you ever do.  Root beer floats are fun, but half my crew doesn’t really like them.  Peanut butter and chocolate chips are fine.  But sometimes I just want something a little different.  That’s where Pecan Praline Sauce steps in.

This can be as thick or as runny as you wish – just keep cooking it down if you want it thicker, or cool it completely in the refrigerator for a super thick sauce.  If you make pancakes or waffles, this is pretty special on those, but you want it runnier for that.  You can always reheat sauce leftovers to thin it some.  Probably some extra non-dairy milk added to it could do the same thing.







Pecan Praline Sauce

  • 4 tsp. cornstarch or arrowroot
  • 1 1/2 c. non-dairy milk (I use Silk vanilla)
  • 2 T. non-dairy milk powder (I use Better Than Milk soy or rice vanilla)
  • 1/2 c. maple syrup
  • 1/4 c. Earth Balance buttery sticks (1/2 stick)
  • 1 c. chopped raw pecans
  • 1 tsp. vanilla
  • 1 c. demerara sugar or brown sugar (could be plain evaporated cane juice crystals in a pinch)

Put the first 6 ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.  Once it is thick and bubbly, set your timer for 2 more minutes and keep stirring.  Remove from heat and stir in the vanilla and demerara sugar.  Cool for 15-30 minutes and serve warm over ice cream.

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