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In a medium saucepan, combine the brown sugar, vegan butter, salt and coconut milk.
Bring to a simmer over low heat, whisking constantly.
Once the caramel is simmering, cook until slightly thickened, about 8-10 minutes.
Remove from the heat and stir in the vanilla.
The caramel will continue to thicken as it cools. Serve warm, at room temperature or chilled.
Refrigerate in an airtight container for up to 2 weeks. You can re-warm it slightly if you want to drizzle it.