Could you make the Butterscotch Sauce vegan with margarine and coconut cream?
The sauce is a quick confection of butter, cream, sugar and vanilla extract. Coconut cream can be used as an alternative to the double cream, but we are concerned that using margarine instead of butter will make the sauce taste slightly flat as margarine tends to be fairly flavourless. To offset this you may need to add some extra vanilla and it may help to add a pinch of salt as well. We would suggest melting the sugars, syrup and margarine together and boiling for the 5 minutes, then adding the coconut cream and boiling for an additional minute, or until the sauce has thickened slightly. Take off the heat and add ½ teaspoon of vanilla extract and a small pinch of salt. Let the sauce cool enough so that you can taste it, then add a few drops of extra vanilla or a few grains extra of salt until it suits your own taste.