Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake (pictured) or on top of ice cream, chocolate brownies.
Recipe and photo by Tal Ronnen for Gardein
Ingredients:
- 1 cup grade B organic maple syrup
- 4 tablespoons Earth Balance vegan butter
- Sea salt
- 1 tablespoon dark rum
Preparation:
In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.
If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.
