Step by step guide to making vegan condensed milk in minutes! Perfect for use in any recipe calling for condensed milk!
Condensed milk was a baking staple when I was growing up.
In fact it wasn’t just a baking staple – I would buy a can of condensed milk, poke holes in the tin and drink it straight out of the can.
I literally used to feel as if nothing could be sweet ENOUGH! But condensed milk came close.
So how cool is it that there’s an easy vegan version that you can make yourself in minutes!
It’s every bit as crazy sweet as the original and can be used as a direct swap in any recipe calling for condensed milk.
Maybe you’ve gone looking for a vegan condensed milk recipe in the past and found those recipes where you have to stand over the stove stirring plant milk for hours waiting for it to reduce.
Those recipes have their merits I’m sure, but my favorite thing about this recipe is that it takes barely any time at all.
I used this in my old fashioned chocolate fudge recipe and in our 3-ingredient vegan fudge and oh my word – that fudge is good! We have also used it in our vegan lemon pie and vegan key lime pie. I find it works even better in vegan desserts then store-bought vegan condensed milk options.
You’re going to love how easy this is to make, and how absolutely sensationally it turns out.
It’s thick, creamy, sweet to the extreme and tastes just like the condensed milk you remember.
Ingredients You’ll Need To Make This:
Ingredient Notes
- Soy milk powder – can be switched for rice milk powder. Coconut milk powder also works but can result in a much thinner consistency, though that’s still fine for use in recipes. If you have any difficulty finding soy milk powder locally (try health food stores) then you can get it online.
- Coconut oil – helps with the texture of this condensed milk. You can switch for a different oil like canola oil or vegetable oil if you prefer.
How To Make Vegan Condensed Milk
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add soy milk powder and white granulated sugar to a blender jug. Blend them together dry to mix it well.
- Pour hot water from the kettle into a measuring jug up to the ½ cup (120ml) line. Add the coconut oil and salt and whisk together.
- Add the hot water, coconut oil and salt to the blender jug.
- Blend for a minute or so until well mixed and smooth.
- Pour immediately into a container or bowl. It will thicken as it cools.
Recipe Tips
Measure the non-dairy milk powder in cups. Soy milk powder (or rice milk powder) can have a lot of variance in density, depending on the brand you use. So in that way it’s not very useful to include the metric measurement (weight in grams).
It should not be too thick. The vegan condensed milk should be easily pourable. It will thicken more as it cools. If it’s too thick, then you can add extra hot water and re-blend.
Blender or by hand. If you don’t have a blender, then you can make this recipe in a bowl. You will just need to do some serious whisking and use some arm power so that the sugar dissolves and you have a smooth condensed milk.
Storing and Freezing
Keep it stored in the fridge in a covered container and enjoy within 5-7 days.
You can freeze it in a freezer safe container for up to 3 months. Let it thaw overnight in the fridge and then give it a good whisk (or blend) to get it to a good consistency again as some separation may occur.
More Vegan ‘How To’ Recipes
- Vegan Buttermilk
- Vegan Heavy Cream Substitute
- Vegan Whipped Cream
- Homemade Vegan Butter
- How To Make A Flax Egg
- Homemade Cashew Milk
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Condensed Milk
Ingredients
- 1 ¼ cups Soy Milk Powder
- ¾ cup White Granulated Sugar (150g)
- ½ cup Hot Water (120ml)
- 2 Tablespoons Coconut Oil (30ml)
- ¼ teaspoon Salt
Instructions
- Add the soy milk powder and sugar to your blender and blend them dry to mix them together well.
- Pour hot water from the kettle into a measuring jug up to the ½ cup (120ml) line. Add the coconut oil and salt and whisk together.
- Add the hot water, coconut oil and salt to the blender jug.
- Blend for a minute or so until well mixed and smooth.
- Pour immediately into a container or bowl. It will thicken as it cools.
Video
Notes
- Soy milk powder – can be replaced with rice milk powder for identical results. I have also tried it with coconut milk powder and the consistency is much thinner. However, it still works perfectly as a 1-1 replacement in recipes that are going to be baked/cooked such as fudge for example. But if you’re using it in a no-bake recipe then I wouldn’t use coconut milk powder for this.
- Coconut oil – helps with the texture of this condensed milk. You can switch for a different oil like canola oil or vegetable oil if you prefer.
- It should not be too thick. Different brands of soy milk powder/rice milk powder etc have different densities. I found this out first hand when trying a new brand of soy milk powder that made this condensed milk extremely thick. If yours turns out super thick and isn’t an easily pourable consistency when in the blender, then add more hot water. It should be easily pourable when in the blender and firm up in the fridge to the usual condensed milk consistency.
- Quantity. This recipe makes around 1 and ½ cups (360ml) of condensed milk.
- Storing: Keep it stored in the fridge in a covered container and enjoy within 5-7 days.
- Freezing: You can freeze it in a freezer safe container for up to 3 months. Let it thaw overnight in the fridge and then give it a good whisk (or blend) to get it to a good consistency again as some separation may occur.
- Recipe adapted from Go Dairy Free
- This recipe has been updated with new photos and extra tips, but the recipe itself is the same.
Fantastic recipe! I made with brown rice flour and at first I was a little worried with the plain product tasting very ricey but once I used it in your lemon pie recipe you couldn’t taste the rice at all! It did have a slight grainy texture, not too noticeable and definitely not enough to spoil my pie 😉 Next time I’ll try blend the rice powder/flour a bit in my Nutribullet and sift it!
Thanks so much for sharing and for your great review Olivia!
Going to do this with soy, as that is my preferred plant milk. However, my daughter prefers oat milk. Has anyone tried it yet? I saw the earlier post, regarding oat milk, but am hoping someone has tried since that post.
Can you make ice cream with this?
Yes! It works great for ice cream.
I was a bit skeptical at first, but tried it and it turns out great. I’m thinking of trying with oat milk powder. Will it work just like with soy milk powder?
Hi Amy, I haven’t tried oat milk powder but I’m sure it would work!
Would it be possible to replace white sugar with grape sugar or Monkfruit sweetener?
I have no idea! Worth a try if you want to experiment.
Hello! Will Date sugar work with this recipe?
I haven’t tried it but it might work.
Can you make this with soy milk instead of soy milk powder?
No it has to be powder.
Hi, I replaced the soy powder with coconut milk powder (Cocoplus) and refined sugar with monkfruit sugar. It came out incredible! Thanks
Wonderful! Thanks for sharing!
Could I replace the cane sugar with coconut sugar?
I think so!
I chose this recipe because I don’t like the flavor of coconut in anything that isn’t decidedly coconut flavored. I made the 1st batch in my Nutribullet Rx, which turned out to be a real pain. I quickly and easily mixed the 2nd batch by hand. Though I was a little leery after tasting the recipe by itself, that disappeared once I mixed it up in my key lime pie filling. Delicious! I was even more pleased when I compared this recipe to the calories in 1 1/2 cups of canned sweetened condensed coconut milk. Almost 1,000 calories less!
Thanks Alison it was really helpful I rate this recipe five stars bye.
Hi Alison I love your recipe but can I use it to make this condensed milk candy I found it requires stirring condensed milk in a pan on medium heat till in becomes golden brown.
Hi Alex, I’m not sure actually! We have used this in a fudge recipe, which involves cooking all the ingredients at high heat, so it may work, but I’m not at all sure.
Has anyone had success with sugar substitutes in this recipe? If so, what did you use? Thanks!
I’m so excited to have found this recipe! I’m desperate for banoffee pie.
We have coconut allergies in this house though, any known sub for the coconut oil?
Thank you as always.
Hi Laura, you can just leave the coconut out. All the best! 🙂
Hi. I came across a recipe that uses blended medjoul dates instead of caramel. You might want to give that a go if you like date.
Hello Alison,
I don’t normally post any comments to anyone though I am much appreciated of everyone’s recipes. But you, you have made my day, my dear. It has been so long that I missed condensed milk in my coffee, cake or pie. I was excited to see you posted this recipe that I have to try. OMG!! It is AWESOME!!! I can enjoy this condensed milk at anytime I want from now on . Bless you my dear and thank you so very much for posting this recipe!!! LOVE, LOVE, LOVE IT!!
❤️❤️
Awesome! So happy to hear that!