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Vegan condensed milk in a brown bowl with a spoon.
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4.97 from 32 votes

Vegan Condensed Milk

Step by step guide to making vegan condensed milk in minutes! Perfect for use in any recipe calling for condensed milk!
Prep Time5 minutes
Total Time5 minutes
Course: Dessert, How To
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 119kcal
Author: Alison Andrews

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. Quantity. This recipe makes around 1 and ½ cups (360ml) of condensed milk.
  5. Storing: Keep it stored in the fridge in a covered container and enjoy within 5-7 days.
  6. 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.
  7. Recipe adapted from Go Dairy Free
  8. This recipe has been updated with new photos and extra tips, but the recipe itself is the same. 

Nutrition

Serving: 2Tbsp | Calories: 119kcal | Carbohydrates: 22.2g | Protein: 0.5g | Fat: 3.3g | Saturated Fat: 2g | Sodium: 108mg | Fiber: 0.1g | Sugar: 12.7g