Easiest Dairy-Free Condensed Milk

Easy Vegan Condensed Milk - Make it in a flash for all your vegan dessert needs!

Due my son’s life-threatening food allergies and our need to save money on whole foods, I am always looking ways to recreate some pantry basics. I’ve perfected recipes for Homemade Chocolate Chips, Homemade White Chocolate Chips, Easiest Coconut Milk, Easiest Almond Milk, Powdered Egg Replacer, and 5 Ingredient Salad Dressing.  Today, I’m thrilled to share with you another similar processed food alternative, a Vegan Condensed Milk Recipe.

Believe it or not, I’ve been trying to make vegan condensed milk for awhile now.  What better thing to do with one’s time, right :-)?

Finally, I think I’ve got it.  A condensed milk recipe that is super easy to make and should work in any recipe that calls for the canned stuff.

So happy to share this with you!

My search for a great Vegan Condensed Milk Recipe started when I first started working on homemade coffee creamers. I tried a number of different recipes and just never really got it right.

But it’s right now.

And super easy.

Why Make Vegan Condensed Milk?

This is a simple question to answer.

1.  If you are dairy allergic and have a great recipe (like those oh-too-tempting 7-layer bars) that calls for condensed milk, here is your answer.

2.  It’s almost impossible to buy the stuff.  I did a search to find vegan condensed milk and not much turned up.

3.  It’s super cheap.  The condensed product I did find wasn’t available on Amazon, but I am pretty sure when it is it will be way more than what it will cost you to do it yourself.

4.  The only vegan condensed milk I found online was a brand made from soy and I’m not keen on a lot of soy as it is almost always genetically modified.  Ick.

There are several ways to make Vegan Sweetened Condensed Milk.  The main version online is:

– take any vegan milk alternative (like my Easiest Coconut Milk, Easiest Almond Milk, Homemade Rice Milk, or other) and then heat the milk
– add sweetener
– heat the milk to boil in a pan and simmer until the volume is reduced by 60% (this can take about 2 hours over low heat :-(.)

I just thought that there had to be an easier way to do this so I didn’t have to keep my stove on for 2 hours.  Energy bills are getting higher by the day, so I am trying to do what I can, short of going off grid.

Please note that there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is very much appreciated and helps keep this free resource up and running :).

Norpro Mini Measuring Spoons

Ways to use vegan condensed milk.  

1.  In recipes calling for condensed milk.

2.  As a vegan coffee creamer.

3.  As a super sweet drink.  I know – sounds crazy, but my oldest was drinking this stuff straight as I tested the various versions :).

4.  If you have any left, just thin it out with some water and use as a sweetened milk drink.

5.  Add cocoa or carob to the thinned out version and you have Vegan chocolate or carob milk.

Of course, if you like the traditional way of doing things, you can just take my Coconut Milk, Almond Milk or Rice Milk and add the sweetener and heat it on the stove for 2 hours.  But why, when you’ve got this super duper simple way to get the job done :-)?

So now I am off to work on Non Dairy Coffee Creamer Recipes.  And to other great life matters, of course.

Interested in other Processed Food Replacements?  How about:

Powdered Sugar Substitute
Powdered Egg Replacer (like Ener-G)
Homemade Nut or Seed Butter
Homemade Vanilla Liquid Stevia
Homemade Chocolate / Carob Chips

Shared at Cybele Pascal.

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  1. Does this give off a strong coconutty taste? I’m looking for a vegan condensed milk recipe to use in place of regular condensed milk that is called for in Arroz con Leche (it’s like rice pudding). I don’t want the coconut to overpower the arroz con leche.

    • Hmmm…it’s likely going to taste fairly coconutty. How about just simmering almond milk or rice milk until it’s about 60% gone? I have recipes for both on my site.

  2. Jenifeather says:

    Just a suggestion, but after reading the ingredient list, you added that butter was optional. I think you might want to take the butter option out as that would make it not vegan friendly.

  3. Nice of you to share the recipe.
    Another reason to make vegan condensed milk :
    That way you don’t use the horrendous sufferings of others for your own pleasure.

  4. Awesome! I am so glad to have found this recipe! Vegan Hello Dollies, here I come!

  5. Thanks for the quick alternative recipe for the condensed milk. My query is regards the stevia measurement. There’s written 10 1/2 , does it mean 10.5 scoops or 10 scoops of 0.5 scoops?

  6. I love this! Great idea–I get frustrated too when we have to evaporate off so much liquid that needn’t have been added in the first place.

    One more idea: by the time this is all blended, it will have warmed up some, too. So I want to try stirring in a probiotic right at the end and leaving it to culure, taking advantage of the fact that it’s already warmed up (making sure it’s not _too_ warm, of course!)
    I’ll let you know what I find out!

    • Interesting! I have found since that this recipe doesn’t work that great when you need a bunch in a recipe, but otherwise it’s fine. I think I have to do a “redo” w/ just evaporating :). Or maybe strain some of the solids off. Take care Ela!

  7. I’d love to be able to read this recipe but there are 2 e-bay ads across the recipe that can’t be deleted.

    • I am so sorry, Sarah. I am trying to get problems like this straightened out. When I look at it I see the recipe just fine – are they covering up the words? And are you on mobile by chance? – I am working on getting my site more mobile optimized. The only other thing I can say is maybe reload but I can see what I can do on my end. I’ve had one other report about it but I for sure don’t want this to happen to my readers. I’m just trying to cover my blog costs which are skyrocketing. Please let me know. Thanks!

  8. I just made this this afternoon and used raw cane sugar as I didn’t have anything healthier on hand. I didn’t add any extra fat to it as when I was grinding the coconut finely it turned to a sort of coconut paste, which seemed quite fatty. It is so delicious! It is very runny though, not at all thick like dairy condensed milk. I used it to make Russian fudge (the recipe called for half a cup of condensed milk) and it turned out perfect. Thanks for the easy recipe, will definitely use again :-)

    • Sooo glad to hear it!! What is Russian Fudge?

      • Russian fudge is fudge made with lots of sugar, which you dissolve in milk (I used soy), then you add condensed milk, butter (I used vegan margarine), golden syrup and a little salt. Then you boil it to the soft ball stage, beat it and leave it to set. It’s a delicious sort of caramelly, light brown fudge. It’s quite common here in New Zealand, maybe it’s called something else in the northern hemisphere?

  9. I’m going to try this mainly right now for coffee creamer, instead of making coconut milk, since it just seems to separate anyhow, seems like a lot less work, does this separate at all like homemade coconut milk. and this way I’m not having all the leftover coconut pulp, I can only use so much coconut flour, and when I bake something like macaroons, I like the coconut taste so I use dried coconut that hasn’t been strained. I have quite a bit of frozen coconut pulp now and am not sure when I’ll be able to use it, any ideas?

  10. Hi – I love this idea, but really cannot stand the taste of coconut. Is the 2 hour process you listed above the only way to make a non-coconut vegan condensed milk?