Rich thick and ooey-gooey miso caramel sauce infused with the mild nuttiness of black sesames. Made with just 4 ingredients and so dang delicious, perfect to drizzle over any dessert!

If it’s got black sesame’s in it, count me in! I LOVE sweets that have black sesame in it. Black sesame paste has a very pleasant nutty flavour, a slight bitterness and a deep black colour that pairs perfectly with a bit of saltiness coming from the miso.

I love easy minimal ingredient recipes, so love that this recipe comes together with just 4 ingredients (plus a bit of water… but does that count as an ingredient?). Drizzle this over any dessert, pancakes or waffles! It can even be used as a glaze, like for these Black Sesame Miso Donuts 😉

This Vegan Black Miso Caramel is:

  • rich

  • creamy

  • ooey-gooey

  • thick

  • nutty and perfectly salted

  • vegan

  • gluten, dairy, oil and refined sugar free

  • & a incredibly delicious take on traditional caramel sauce

Tips and Tricks to making Vegan Black Miso Caramel

  • I’ve tried this with carton coconut milk, and I highly suggest you stick to the canned milks as it yields a better creamy consistency

  • If you can’t find black sesame paste, you can buy black sesame’s, grind them up and use the powder.

  • Cane sugar can be used in place of coconut sugar.

  • This Vegan Black Miso Caramel will last in the fridge up to 10-12 days.

If you recreate this Vegan Black Miso Caramel please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  1 cup full fat coconut milk (250ml)

  • 1 tbsp black sesame paste (20g)

  • 1 tbsp sweet miso paste (25g)

  • 3/4 cup coconut sugar (130g)

  • 1/4 cup water


  1. Dissolve the miso paste in the water.

  2. Add the miso water and coconut sugar into a medium deep sauce pan and stir until the sugar dissolves.

  3. Without stirring, bring the mixture to medium high heat and bring to a boil.

  4. Once the mixture starts to look thickened, remove the pan from the heat. Add in the coconut milk and black sesame paste and stir to combine.

  5. Once cooled, pour into a air tight container and store in the fridge.


  • SERVINGS: 1 1/3 cup

  • PREP TIME: 0 minutes

  • COOK TIME: minutes




About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *