Vegan Condensed Milk
This vegan condensed almond milk is delicious and has only 3 simple ingredients! Have it handy for your coffee, tea, or use it as a vegan substitute for any recipe with condensed milk.
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Are you ready to enjoy the delicious creaminess and sweetness of condensed milk without the dairy and made right at home? Then this is the recipe for you! This vegan condensed milk doesn’t contain coconut or any hard-to-find ingredients. Since it’s made with almond milk It has a delicious nutty flavor you’ll enjoy.
I have never seen vegan condensed milk in any supermarket I’ve been to, but I know you can find it on Amazon. Since I’m planning a special recipe next week that requires it, I decided to give it a try and it came out perfect!
What’s condensed milk?
Condensed milk is a product obtained by cooking milk and sugar until most of the water evaporates, obtaining a sweet and thick cream.
Today we’ll be making it dairy-free by substituting cow’s milk for almond milk.
Easy step-by-step instructions with video!
I usually love showing the step-by-step instructions with pictures, but today I’ve included a fun and short video! Let me know in the comments how you liked it!
1. In a medium saucepan, preferably nonstick, whisk the cornstarch with a bit of the milk until it dissolves, add the rest of the milk and sugar. Turn on the heat to medium-low and stir. Let the milk come to a boil and lower the heat to avoid the mixture from overflowing.
2. Continue cooking the mix with a spatula, stirring occasionally until it starts thickening and has reduced to about 2/3, this takes about 40 – 50 minutes.
3. The mixture will start reducing more at this point and can start sticking to the pan, stay vigilant stirring until it has reduced by half and has thickened to almost a condensed milk texture (this will take an extra 20 minutes or so).
4. Let the condensed milk cool at room temperature and transfer to a mason jar or airtight container.
A few tips
Whisk the corn starch with some of the milk before adding the rest of the milk and sugar. Corn starch loves to get very clumpy!
Keep an eye on the condensed milk as it’s cooking! Don’t go do laundry and forget it about since once it starts thickening you need to start stirring it constantly.
Avoid letting the mixture boil at a high temperature, it will overflow and make a huge mess!
The condensed milk will thicken a little more once it cools, keep this in mind before the mixture is too thick.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Leche Condensada Vegana
Vegan Condensed Milk
Ingredients
- 4 cups unsweetened almond milk
- 1 ⅓ cup pure cane sugar
- 4 tsp corn starch
Instructions
- In a medium saucepan, preferably nonstick, whisk the cornstarch with a bit of the milk until it dissolves, add the rest of the milk and sugar. Turn on the heat to medium-low and stir. Let the milk come to a boil and lower the heat to avoid the mixture from overflowing.
- Continue cooking the mix with a spatula, stirring occasionally until it starts thickening and has reduced to about 2/3, this takes about 40 – 50 minutes.
- The mixture will start reducing more at this point and can start sticking to the pan, stay vigilant stirring until it has reduced by half and has thickened to almost a condensed milk texture (this will take an extra 20 minutes or so). Keep in mind once cooled it will thicken up a little more.
- Let the condensed milk cool at room temperature and transfer to a mason jar or airtight container. Keep in the refrigerator for up to one week.
