Keep the leftovers in an airtight container in the fridge for 1-2 weeks. Use it directly from the fridge or reheat it in the microwave (you can also place the container in a saucepan with some hot water until warmed through).
To make this vegan caramel sauce you can also use coconut cream.
Feel free to customize your vegan caramel recipe with any type of starch or sugar. Make sure the sugar you’re using is vegan.