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.
I just made it with coconut powder milk and its FANTASTIC!!! However, it does tasts coconut which is fine for me because I’ll use it in a coconut cake using your vanilla cake recipe!! 🙂 Thanks for sharing it to us!
I could not find soy and rice milk. Have you tried with cashew powder milk?
Awesome Pamela! I haven’t ever seen cashew milk powder, so haven’t tried that one!
Does it need to set in the fridge before baking with it? Also, what will happen if I omit the coconut oil?
Hi Melissa, no it doesn’t need to, you can use it right away for baking. Omitting the coconut oil will have an effect on texture.
Mmmmmmm! Hello Thai Coffee!
Yes! 🙂
Hi! I loved this recipe! Do you know how long could it last in the fridge?????????????
Up to a week in the fridge. 🙂
Hi Alison! Can I replace the sugar with monkfruit or any other sugar substitute?
I don’t think so.
Hi Allison, I’m wondering if vegan coffee creamer powder would work in this case? o: thanks so much for your recipes, you are helping me fulfil my dream of running a vegan bakery!
I haven’t tried coffee creamer but that is a possibility.
Can I use soy flour instead of soy milk powder ?
No, definitely not.
Hi,
Can I use ground up cooked rice to make this?
No, it has to be powdered milk.
Hi! I’m just wondering if this is a 1-1 ratio? Ex: If I used 1 normal sized can of sweetened condensed milk in my fudge, would I replace with the same amount of this? Further to this, is the amount in the recipe approx. the same amount you would get in a normal can? Just trying to plan my ingredient list 🙂 Thank you for your reply. Nice work!
Hi Amanda, yes I’ve found it to work perfectly in a 1:1 ratio, we used it in our vegan fudge and vegan chocolate fudge. The recipe makes 1 and 1/2 cups (360ml) of condensed milk, which is a tiny bit less than an average 14oz/400ml can. But the difference is small. If you were making a fudge recipe that called for a can of condensed milk I would just use this entire recipe.
Hello, I was wondering if this could be used to make fudge? I’ve made fudge with coconut cream, but I’m able to taste a bit of a coconut flavor which I don’t really like. 🙁 Thank you very much.
We have used this in multiple fudge recipes, such as this microwave fudge and this vegan fudge and vegan chocolate fudge. Just search ‘fudge’ on our site.
hi, is the soy flavor very prominent? i have a hard time with it.
No not at all, but rice milk powder also works great!
What alternative oil would you use in place of coconut oil?
You can try omitting it.
Could I boil this down to make a vegan version of dulce de leche?
I have never tried it. We do have a vegan dulce de leche recipe though.
This recipe is the best thing that has ever happened to me.
Or possibly the worst, depending on how you look at it. Have had some success using sugar replacements in an effort to not die from eating an entire batch of this every single day.
Hahaha, so glad you enjoyed it! Thanks for sharing!
Thank you so so much for this recipe! I’ve been doing it since January, but now condensed milk is not available on supermarkets and it sells out super fast so I’m gad that I have this recipe saved. I sent it to my Aunts and they also loved it. It gives a great flavor to desserts.