Gather the ingredients and measure them out because this sauce cooks fast once you put it over the heat.
Place a very clean medium-sized sauce or sauté pan over medium-low heat. Add the vegan butter to the pan and let it melt.
Add the brown sugar, salt, and lemon juice to the pan. Stir everything together once and then leave it alone.
As the sugar melts in the pan, heat the vegan creamer in the microwave for 15 seconds. Stir in the warmed-up creamer once the sugar has dissolved. You can tell that it has melted when you don’t see any large granules in the pan and the consistency looks smooth.
Let the sauce cook at a gentle boil for just 5 minutes. If the foaming and bubbles seem to be rapid and climbing high, turn the heat down a little. Stir 1 or 2 times during these five minutes. It cooks best when left alone for the most part. Limit the amount of times you scrape the sides of the pan as that can introduce crystalized granules.
Remove the sauce from the heat and stir in the vanilla extract. Pour the sauce into a glass jar and let it cool down (uncovered).
Enjoy by drizzling the sauce over your favorite sweets! It will thicken as it cools. If you plan to use it later, cover the cooled-down sauce and place it in the refrigerator. Reheat it in the microwave for about 10 seconds whenever you’re ready.