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.
Bibi R says
Can this be used in to add to an alcoholic drink. ?
Alison Andrews says
Sure! 🙂
Kirsten Ferreira says
This looks fantastic!
I can’t wait to try it!
Do you happen to know if this could be made into caramel nicely? ?
Alison Andrews says
Hi Kristen, I have made caramel (dulce de leche) with a different recipe. I am not at all sure how this recipe would work out.
Celeste says
How long can the condensed milk last in the fridge for? Can I make one batch a week and use it daily for iced coffee?
Alison Andrews says
Yes you can definitely do this, I have done it. I don’t know if it would last much longer than a week but up to a week is usually fine in the fridge.
Bonnie Mandell-Rice says
What if you can’t eat soy? What can I use to substitute for the soy milk powder? Vegan (pea protein and/or rice) protein drink?
Alison Andrews says
The different options have all been covered in the recipe.
Rob says
Thanks Lady, you’re so crafty and smart and funny. I’m going to try this – why do you need to add oil and salt. Is it for consistency (oil) and to bring out more flavor(salt)? thanks a million.
Rob
Alison Andrews says
Hi Rob, yes the oil is for consistency, but it is possible to leave that out if you want to, and salt is for flavor balance. 🙂
H says
Have you tried this with anything other than refined sugar? Agave?
Dj says
Hi there…how long will this last in the fridge?
Alison Andrews says
Up to a week. 🙂
Irene says
thanks for this lovely recipe. One question, How many ml totally comes out at the end of this condensed milk recipe?
Alison Andrews says
360ml. 🙂
dilia says
did not like the taste of it. Maybe it was the brand of the soy milk powder that I used.
James says
I made this this morning and needed almost double the water (and added more c-oil to counter). The end product is also much darker looking than the demo pics and tastes quite butterscotchy. I suspect different soy milk powders lead to different characteristics.
Virginia Vita says
I too have tried to make this twice and had to increase the water. It was so thick it would not blend. What am I doing wrong Alison?
1-1/4 cups (10oz) soy milk powder, 3/4 cup (6oz) sugar and only 1/2 cup (4oz) water? That’s 2cups of dry to only 1/2 cup water. Is that correct?
Alison Andrews says
It is not 10oz of soy milk powder, the weight is listed next to it and it’s 150g soy milk powder and 150g sugar. I think it would be easiest if you weigh the ingredients out it sounds like you are using way too much soy milk powder. As you can see in the video this is exactly how we make it and it works great. This is also a recipe I make very regularly to use in other recipes so it has been tested numerous times. It is definitely correct.
Jonni Sharland says
I weighed out 150 g soy milk powder and 150g sugar and I too needed to add more water and oil to make it work..as the recipe stood, it balled in the food processor, so I slowly added more water plus a bit of oil to balance until the right consistency was obtained.
Alison Andrews says
Hi Jonni, yes I have been finding with trying different brands that there can be quite a difference, even when it’s the same ‘weight’, so adding enough water to get the right consistency if it ends up too thick is needed. Thanks for sharing!
Anna Andrews says
Beautiful vegan condensed milk – incredible!
Alison Andrews says
It is soooo good! 🙂
Abigail says
I had a good laugh at your comment about standing over a stove waiting for milk to reduce ? have you tried turning this into caramel?
Alison Andrews says
Hahaha, and then I stand over a hot stove making fudge with it! ?I have not tried turning this particular recipe into caramel, but I have again stood over a hot stove making a vegan dulce de leche!
Abigail says
You’ve changed my vegan life!!!
Alison Andrews says
Yay! ?
Sabrina says
I used coconut milk powder, made this for pumpkin pie & it came out just beautiful. Thank you so much for sharing this! <3
Alison Andrews says
Fantastic! Thanks so much for sharing Sabrina! 🙂
Marilyn Figuereo says
Hi!
What brand of soy milk powder do you like?
Alison Andrews says
I haven’t got a favorite brand at this stage, whatever is available will work great, I think when I made this vegan condensed milk I used an ecomil brand which was available to me at that time. 🙂