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.

Comments

    Speak Your Mind

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  1. Very cool! Do you put the sweetener in on step 3?

  2. This would be awesome for Vietnamese iced coffee I’ve been missing!

  3. Girl you are SO good!
    Oh I cannot wait to try this :)
    I love iced coffee but the whole foodie in me can only handle so much SCM from the baking aisle!
    Blessings!

  4. So easy. I love that there’s a whole food option for this item that is traditionally so hard to substitute out of recipes.

  5. Love this idea and will use it.. Does anyone have a homemade gluten free biscuit mix??

  6. I’m printing this out for the future when I may need a sweetened condensed milk. Thanks for working on it.

  7. I would love to have you link up with us at the Clever Chicks Blog Hop this week!
    http://www.the-chicken-chick.com/2012/10/clever-chicks-blog-hop-5-happy-hen.html
    I hope to see you there!
    Cheers!
    Kathy Shea Mormino
    The Chicken Chick

  8. What does this mean?

    “I didn’t work on an unsweetened version. For that, use the stevia option measurements without adding the vanilla and stevia, of course.”

    Are you using stevia alcohol extract?

  9. I love that picture!!!!

  10. Just discovered your blog today and am happy with all the practical information about substitutions and DIY ingredients. This one is very timely as the time for pumpkin pie is coming up. I do use coconut milk and coconut oil, though I don’t think the saturated fat is particularly healthy– yeah, I know that point can be debated, and I agree that trans fats and boatloads of sugar and processed food are likely the bigger problems. I’d like to compare pumpkin pie with this coconut condensed milk and also with a rice or almond condensed milk version, though you are right that all the simmering would be a pain!

  11. could you use your crock pot on low for the simmer time, do you think?

  12. This is really great! Thanks for experimenting and sharing!

  13. This is BRILLIANT! Just saw this on Slightly Indulgent Tuesdays. I am pinning this so I won’t forget. I’ve long been trying to figure out a way to swap out condensed milk for something vegan/non-dairy but just couldn’t think of anything. Albeit a bit higher in calories, this gives me an option to at least keep some of my recipes dairy free for those who need it. Whoohoo, thanks!

  14. Hi Adrienne! Thanks so much for featuring my Low Carb Magic Bars! I can’t wait to try your condensed milk the next time I make them. hugs, Ali

  15. This is so so so so brilliant. Thank you! I have so many friends who have intolerance or allergies, and it will make them so happy when I share your page with them!!

  16. Awesome! I am wondering if I can make this in our fudge recipe.. will definitely have to try it. Thank you for sharing with us at Healthy 2Days Wednesdays. Always love your tips!

  17. Thank you for sharing this recipe. I never thought about how difficult it would be to find an allergy free alternative to condensed milk. Yours sounds great!

  18. Maybe this is a silly question, or maybe I just feel silly because I am a very good baker. I don’t understand the “sweeter” ingredient? Do you mean sugar, honey or a replacement low cal version like Splenda?
    We are a Lactose free, Egg free family and love your blog Thank you!

  19. The recipe calls for 2/3 cup sweetener, what do you mean by that?

    • I mean whatever you would typically use. Obviously you will need to adjust if needed but I used xylitol. Glycerine, honey, sucanat – whatever you would use. I will adjust the post – thanks!

  20. This is a great post! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/

  21. Wow. Perfect timing on this. We tend to be mostly dairy free and I have another kid sensitive to bleached sugar…this is perfect for us. Thanks a million.

  22. I don’t see how your stevia recipe can be right. Looking at the stevia that you said you used (in comments), it’s 4x the strength of sugar. But if you’re only using 10.5/32 tsp, it ends up being equivalent to 4/3 tsp of sugar. Which is nowhere NEAR the sweetness of the full-sugar version. Is there a stronger stevia from nunaturals that I don’t know about?

    • I am not sure what stevia you are referring to that is 4x the sugar sweetness – could you point me to that? Stevia extract is waaay sweetener than sugar so a teeny scoop is about 1 T. I find disagreement about the measurement of the scoop so that gets confusing.

      • https://nunaturals.com/product/157

        if you read the “sweetness” sidebar it says that it’s about 4x the sweetness of sugar. I have bought and used a couple of their products reliably using their notes on the sweetness (including the liquid, but not powdered stevia). Are you saying that in your experience this product is much sweeter than reported (around the order of 100x the sweetness of sugar)?

        • I am sorry but I don’t know what sweetness sidebar you are referring to. Could you copy and paste what you are looking at or tell me what comment this is in? Thanks.

          • Sweetness of NuStevia White Stevia Powder

            $9.99

            This product is the dietary supplement form of Stevia. Maltodextrin is used to make it easier to use this product.

            1/2 of a teaspoon of NuStevia White Stevia Powder will taste as sweet as 2 teaspoons of sugar.

            4 tablespoons (24 packets) of NuStevia White Stevia Powder will be as sweet as 1 cup of sugar.

            1 packet of NuStevia White Stevia Powder contains 1/2 of a teaspoon.

            • That’s a stevia blend – not a pure extract. Did I link up to that by accident in a comment? I typically only link to an extract unless there is a reason to.

          • oh. my b. i see the other one now. the site says 1/32 tsp=2 tsp of sugar, which would mean using 15.5 scoops, but do you think the stevia is stronger than that (where 1/32=1T)? does the stevia version taste just as sweet as the sugar version, or is it less sweet but you like it like that?

            • I tend to use stevia as 1 scoop = 2 T but I have seen other folks with different measurements. So honestly it is a puzzle to me. I tend to mix sweeteners b/c I think it tastes better that way :-).

  23. how long does this last before it goes bad?

    • Hmm… I don’t know. The sweetener used might preserve it a little but just don’t make too much. Or – you could freeze it and use in your hot drinks later :)

  24. Sherry Fredley says:

    I love my Vita-mix and I never get tired of recipes using it! This is a great idea and I will have to try it out. Cheap and delicious, wins every time.

  25. I have a couple questions. 1)It looks like you do not strain the coconut meal out of the liquid or did I miss that? 2)When I make coconut milk, the fat comes to the top. I usually just use that in baking. Does this happen when you process the coconut this way? We like our coconut milk!

    • I don’t bother. I am just too busy. But you could. I think what comes to the top w/ this method is a tad different b/c of the absence of coconut water.

  26. Adrienne,

    ANOTHER amazing inventive way to do things!

    Thank you so much.

    Adrienne, do you think it would be possible to make evaporated milk using your rice milk recipe BUT just use say 60% less water to begin with so it wouldn’t be necessary to simmer off the water?

    Also leave out the optional sweetener and flavoring?

    Thank you in advance!

    • Yes, I was thinking the same thing. I just haven’t been using much grain-based milks these days. I think there’s a different quality to it (perhaps the simmered version is a little richer and maybe a little “caramelly” from heating (especially if you singe it a bit :)), but overall, it’s the same.

  27. WHOA! Impossible I had a half way decent idea about all this stuff :)

    Yes I see 100% what you are saying, probably will miss out on some of that caramelly taste. But I usually singe when playing around with milk and make it taste pretty bad lol

    RICE MILK RECIPE:
    Thank you for the info. Any guess how much less water? Maybe 2 1/3 cups less to make up for the 60% or am I getting the math wrong?

    Maybe I will be confusing people and should put this on the rice milk page?

  28. Ok so it is 1.5 cups 1 tablespoon 1 1/4 teaspoons it is :)

    For the RICE Milk Recipe

  29. Thank you!!! been wanting something like this for awhile!!!! THANK YOU!!!

  30. Excellent recipe/idea – How about using a slow cooker? Might that be easier energy wise? Just a thought…
    Thanks!

    • Not sure – I’m thinking it won’t condense, would it? i think the condensing depends on an open pot. That’s why slow cookers use very little water since little escapes when cooking.

  31. 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.

  32. 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.

  33. 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.

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

  35. 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?

  36. 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!

  37. 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!

  38. 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?

  39. 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?