Soy Caramel Sauce I served this to Rosie O'Donnell in front of millions of people, and it fooled her. She couldn't get over the fact that she was eating a totally dairy-free sundae! To make a Soy Banana Split, slice bananas into a serving dish and add to 2 scoops of your favorite soy ice cream. Drizzle the caramel sauce over the top. Makes about 3 cups.
	Ingredients: 1 cup sucanat sugar 1 pinch sea salt 1cup low-fat vanilla soy milk 1 tablespoon arrowroot 1/2 cup brown rice syrup (see Note) 2 tablespoons soy margarine 1 teaspoon vanilla extract
	Instructions: 1. In a small, heavy-duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning. 2. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up to 2 weeks in an airtight container. NOTE: If you want to substitute the brown rice syrup with maple syrup, add an extra 1/2 tablespoon of arrowroot.

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