For those who follow a vegan lifestyle like I do, finding alternatives to traditional dairy ingredients can be challenging.
However, there are plenty of plant-based substitutes available that not only taste delicious but are also healthier and more sustainable.
One such ingredient is condensed milk, often used in baking and desserts.
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As a specialized milk recipe, condensed milk is the secret ingredient in several recipes, and finding vegan alternatives for this opens up the possibilities for many more vegan recipes!
If you're looking to make your vegan condensed milk at home, here's a simple recipe that you can try.
In 2017, I made this condensed milk with full-fat coconut milk and sugar.
It turned out very well, and I used it in many Indian vegan desserts like carrot halwa, badam halwa, semiya payasam, vegan ice cream, etc.
But today, I came up with a new and better variation with cashews. The main difference is that I used raw cashews in addition to plant-based milk.
If you like this vegan condensed milk try the vegan coffee creamer recipe.
The result is a rich, creamy, and indulgent condensed milk that is perfect for all your baking needs.
Why I love this
- I know what I put in it as opposed to store-bought condensed milk that has a lot of additives.
- No need for preservatives like store-bought regular condensed milk.
- Cost-effective and healthier alternative to store-bought vegan condensed milk.
- Use for baking or as a sweetener to coffee and tea.
- This is the best vegan alternative.
Ingredients
- Raw cashews (soaked in water for at least 2 hours)
- Vegan Sugar
- Oatmilk
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Drain the soaked cashews and add them to a blender.
Blend until smooth, adding small amounts of oat milk as needed to help with the blending process.
In a medium saucepan, add the cashew mixture and sugar.
Cook on medium heat for about 10 minutes, stirring constantly until the sugar has dissolved completely.
Reduce the flame to low heat and let it simmer for another 10 minutes, stirring continuously. This will help thicken the mixture and give it a smooth, creamy texture.
Let the condensed milk cool to room temperature before transferring it to an airtight container or a mason jar. Store in the refrigerator for up to 2 weeks.
Tips
- You can adjust the amount of sugar according to your preference. If you like your condensed milk on the sweeter side, feel free to add more sugar.
- For a nut-free option, you can use full-fat coconut milk instead of cashews.
- This condensed milk can also be used as a vegan substitute for sweetened condensed milk in traditional recipes.
Variations
Sugar: You can use any type of sugar, such as vegan white sugar, brown sugar, or coconut sugar. Just remember that the type of sugar used will affect the color and flavor of the condensed milk.
Flavorings: For a touch of flavor, you can add vanilla extract, maple syrup, or other extracts like almond or coconut to the mixture while cooking.
Cashews: Coconut milk or cream is a good substitute for cashews if you have a nut allergy.
Other milk options: You can also use other non-dairy milk like almond milk, soy milk, or coconut milk instead of oat milk.
Storage and shelf life
Storing your homemade vegan condensed milk properly is crucial to maintain its freshness and quality.
Once it has cooled down completely, pour the condensed milk into a clean, airtight glass jar or container.
Seal the container tightly to prevent any air or moisture from getting in. Refrigerate immediately to preserve the taste and extend its shelf life.
Your homemade vegan condensed milk should last up to two weeks when stored in the refrigerator. Please note that it will thicken slightly when chilled, which is completely normal.
If the condensed milk develops an off smell, changes color, or shows signs of mold, discard it immediately. Always use a clean spoon when using the condensed milk to maintain its freshness.
Related recipes
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📖 Recipe
How To Make Vegan Sweetened Condensed Milk
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Instructions
- Drain the soaked cashews and add them to a blender. Blend until smooth, adding small amounts of oat milk and water as needed to help with the blending process.1 cup cashews, ¼ cup oatmilk, 1 cup water
- In a medium saucepan, add the cashew mixture and sugar.1 cup sugar
- Cook on medium heat for about 10 minutes, stirring constantly until the sugar has dissolved completely.
- Reduce the flame to low heat and let it simmer for another 10 minutes, stirring continuously. This will help thicken the mixture and give it a smooth, creamy texture.
- Let the condensed milk cool to room temperature before transferring it to an airtight container or a mason jar. Store in the refrigerator for up to 2 weeks.
Notes
- You can adjust the amount of sugar according to your preference. If you like your condensed milk on the sweeter side, feel free to add more sugar.
- For a nut-free option, you can use full-fat coconut milk instead of cashews.
- This condensed milk can also be used as a vegan substitute for sweetened condensed milk in traditional recipes.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Melissa Green Curit
Have you tried this with another plant milk? I make this using another recipe, but since I have been using so much in my iced coffee, I would like to find an alternative without saturated fat. I'm just wondering about the success of using soy or almond milk.
Uma Raghupathi
This week I am planning to make Condensed Milk using Almond milk. So go ahead and let me know how it turned out for you.
Liza
Did it work with the almond milk?
Uma Raghupathi
Not for the first time. But yes you should add little almond flour too.
Mel
This sounds wonderful for me as I'm just switching over to a vegan lifestyle and having a hard time deciding how to deal with my dislike for black coffee... Haha. But could you please tell me, how long can i store this in the fridge as it is and whether freezing some is also an option? Thank you!
Uma Raghupathi
Hello Mel. Nice to know that you are switching to vegan! This condensed milk is stays good in fridge for a month. I don't know about freezing. Because I do this every month:) Hope this is helping you:) Happy cooking:) Thanks.
Amy Katz from Veggies Save The Day
This is such a handy recipe to have! So many of my old favorite desserts call for condensed milk. I'm pinning this so I'll have it when I need it!
Linda and Alex @ Veganosity
This is fantastic, Uma! Thank you so much. Pumpkin pies will be so much easier to make now.
Jac -Tinned Tomatoes (@tinnedtoms)
Now this answers my question. I've been trying to find some to buy here in the UK and this trumps buying it. Fabulous!
Uma Raghupathi
Thank you Jac!
Maria Doss
You have managed to make condensed milk healthy Uma! Almond meal is a super creative addition!
Aimee@TheVegLife
This is a great tip! I've only tried it once, but it worked like a charm. Thanks for sharing this recipe!
Uma Raghupathi
Thanks Aimee 🙂
MaryEllen@VNutrition
This is so cool! I always wanted to find a condensed milk since going vegan. I've been missing using it in desserts. Thanks so much!
Uma Raghupathi
I am glad you liked it:) These are very handy for desserts.
Strength and Sunshine
The best way to do it! Comes in handy!
Uma Raghupathi
yes true 🙂