To make the caramel, combine the rice and maple syrups in a small saucepan with high sides and a heavy bottom. Place over medium-high heat and and bring to a rolling boil. Reduce the heat to the lowest setting. Note, the syrups will continue to boil vigorously even on low. Cook, whisking vigorously from time to time, for about 5 minutes. Note again, this simmer will be an active boil.

Add the lacuma along with the vinegar and simmer for an additional 5 minutes. Have ready a heatproof measuring cup. After 5 minutes, remove the saucepan from the heat. As soon as the syrups stop bubbling, pour into the measuring cup. Be careful, the mixture will be extremely hot. When done, the mixture should have reduced by about 25% in volume. At this point, the syrup should coat a spoon thickly and hold a line on the back of the spoon. If not, return to the saucepan and cook for another minute or so.

Next, with the pot over low heat, slowly whisk the almond milk into the hot syrups. Add the cashew butter, a tablespoon at a time, whisking vigorously after each addition. The caramel may look curdled at this point but whisking will smooth it out. Whisk in the miso and vanilla.

If the caramel is too thick, add a bit more almond milk to adjust the consistency — or use less to make a thicker, chewier caramel.

Use this caramel sauce for a variety of desserts, such as this German Chocolate Cake.