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 suck 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 a vegan version?
Every bit as crazy sweet as the original and can be used as a direct swap in any recipe calling for condensed milk!
And not just ANY vegan version, but a version that is so darn easy to make that it’s done in literally MINUTES.
Maybe you’ve gone looking for a vegan condensed milk 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.
Not so this one!
I used this in my vegan condensed milk fudge recipe and oh my word – that fudge is good!
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.
So let me know what you think of this vegan condensed milk in the comments! If you’ve made it then rate it and let me know how it went.
If you take any pictures, always tag them #lovingitvegan on instagram as we love nothing more than seeing what you’re making out there!Print
Step by step guide to making vegan condensed milk in minutes! Perfect for use in any recipe calling for condensed milk!
- 1 and 1/4 cups (150g) Soy Milk Powder
- 3/4 cup (150g) Sugar
- 1/2 cup (120ml) Hot Water
- 2 Tbsp (30g) Coconut Oil
- 1/4 tsp Salt
- 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 1/2 cup (100ml) line and to the hot water add the coconut oil and salt and add to the blender.
- Blend for a minute or so until well mixed and smooth.
- Pour out immediately into a container or bowl.
*Soy milk powder can be replaced with coconut milk powder or rice milk powder.
*I tried it with coconut milk powder and the consistency is much thinner. However, it still works perfectly as a 1-1 replacement in recipes.
*I have not tried it with rice milk powder as I couldn’t get hold of any, but believe it would work perfectly well too.
*Recipe adapted from Go Dairy Free
- Serving Size: 2 Tbsp
- Calories: 157
- Sugar: 18g
- Fat: 4g
- Carbohydrates: 30g
- Protein: 0.6g