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.
Beatriz says
I really want to try this! I don’t know if you’ve ever heard about a brazilian sweet called “Brigadeiro” and I really miss eating it – which is basically boiled (thickened) condensed milk with chocolate powder and a little butter. I’m wondering… Is it going to have the same effect if I start boiling it? I mean, is it gonna get thicker like the conventional condensed milk? I don’t wanna turn it to caramel like someone else here asked, I just wanna make it thicker enough to make balls with it. Has anyone ever tried it? Thanks.
Alison Andrews says
I have boiled this along with other ingredients when I’ve used it in a vegan fudge and it has worked fabulously. I don’t know how it would work out with the recipe you’re describing, but I reckon it would thicken with boiling and may well work great! Let us know how it works out if you do try it.
Beka says
Hello, how long is the shelf life for this recipe?
Alison Andrews says
I’ve only ever made it to use right away, so I’m not sure really. I would imagine it would keep a few days in the fridge.
Sonya Askew says
The only soy milk powder I can find without ordering online is infant formula. Will this work, or will all of the added nutrients change the final product?
Alison Andrews says
Hi Sonya, it’s not something I have ever tried and I have zero knowledge of formula, so honestly have no idea! If you can’t find soy milk powder, you could try rice milk or coconut milk powder, depending on what you’re going to use it for.
Elizabeth Dixon says
Has anyone reading this tried this recipe using coconut milk powder instead of soy milk powder?
Alison Andrews says
I have – I used coconut milk powder when I used it in my vegan chocolate fudge recipe. The consistency with coconut milk powder is much thinner than with soy milk powder, so it works fine if you are using it in a recipe where this won’t be an issue. For example I wouldn’t use coconut milk powder if I was making a recipe like this lemon pie. It would just be too thin. Though perhaps if using it this way you could experiment with using less water and making it thicker that way.
Elizabeth Dixon says
Thank you, that’s good to know. Since I didn’t have soy milk powder yesterday and needed condensed milk then, I explored a bit more and found a recipe using cashews as its base. It tasted close to what I remember dairy condensed milk tasting like and worked well for my recipe. It is really nice to have multiple vegan options for making it. I will definitely be trying your recipe. Thank you!!
Alison Andrews says
Great, cashew based sounds delicious! 🙂
Anne says
This is hands-down the best recipe I have encountered for condensed milk. I am the world’s laziest person in the kitchen if a recipe has too many ingredients or steps, I’m out! I was totally blown away by the result. The entire recipe took me about three minutes and the results will rival even the premium non-vegan version. Colour me smitten! Note: I wanted to rate this recipe a “five-star” but the site would not allow it! A five-star recipe, for certain.
Alison Andrews says
Awesome Anne! So happy to hear! ? And thanks for letting me know about the rating issue – ratings are super important for us – I will look into that right away.
Namrata says
OMG I really needed this and found this recipe!! Thank you so much <3 😀
Alison Andrews says
Yay! You’re welcome! 🙂
Tersia says
God day Alison
Can I use Swiss Dream milk alternative powder instead of soy milk powder?
Alison Andrews says
It might work great! I haven’t tried it myself but I don’t really see why there would be any issue. Usually the only difference that different alternative milk powders will have is in the thickness of the final result.
Francesca says
Can you use Soy Milk instead of powder? The powder is incredibly more pricey!
Alison Andrews says
No definitely not, the powder is the crucial item in this recipe. If you were to use soy milk you would need to use a different recipe that would not be instant, it would require you to reduce the milk for a couple of hours on the stove. You can find recipes online that use this method.
Alina says
Ok I have a very important question! Can you boil this like you would the traditional condensed milk typically 2-3 hours it turns into this caramel can I do the same with this vegan one??? It will be a game changer on this traditional dessert I’m obsessed with and sometimes cheat on my vegan diet it’s that good. Please let me know and thank you!
Alison Andrews says
Hi Alina, I have not used this recipe to boil into caramel but I have used it in a recipe that causes it to boil away for a period of time, which is my vegan fudge recipe (if you use the search bar you will find it). I don’t know if it would work for what you’re referring to, but I reckon it’s definitely worth a try! Let us know if you try it and how it turns out! All the best!
Britt says
I’m interested in trying this for Thai iced tea… any experience with how it does in that sort of non-baked capacity?
Alison Andrews says
No experience with that, but I don’t see why it wouldn’t work out well. It looks and acts and tastes like condensed milk, so use it wherever you would have used regular condensed milk. Let us know it goes if you do try this!
Gianina says
Hi! did you manage to check what brand of soy milk powder did you use? because I’m about to buy some to try your recipe but some brands have additives added and some are pure, I wonder if either of them will affect the end product. 🙂
Alison Andrews says
It won’t affect the end product. As long as it is soy milk powder, it will be fine. The brand I used was EcoMil as it’s the one available here. All the best!
Brian says
Hi!
Can I substitute the coconut oil for any other kind of oil?
Alison Andrews says
I don’t know how that would work out and I don’t think I would recommend it. The coconut oil has a very specific (mild and slightly sweet) taste that goes very well with this recipe. If you feel like experimenting you could try another oil and see how it goes.
Brian says
I’ll follow your advice and run to the store for coconut oil 🙂 Thank you!!!
Maikki | Maikin mokomin says
Looks great! 🙂 Which soy milk powder brand would you recommend?
Alison Andrews says
Hi Maikki, I don’t really have a recommendation at this stage. I used the only soy milk powder I could find in Dubai, and I can’t check the name now because I’m not at home (on holiday yay!). But it wasn’t anything super exceptional 🙂 Any brand should do the trick really. If I find a brand that I love in future, I’ll update the page. 🙂 All the best!
Sharon Sprenger says
How long would this keep in the fridge?
Alison Andrews says
I’ve usually made this for immediate use in a recipe – but it’s likely good for up to a week if it’s kept in an airtight jar in the fridge.
Shelly says
Can you use maple syrup instead of sugar?
Alison Andrews says
You could experiment with it, but I wouldn’t do a straight swap as the consistency would be wrong.