Almost any vegan non-dairy milk can be condensed with this recipe such as soy, rice, nut or coconut. Making vegan condensed non-dairy milk involves adding sugar and reducing it to about half its original volume. Condensing any milk results in exposing it to heat so the water evaporates off and the sugars slightly caramelize. If the milk contains protein as with soy milk, the proteins will toast slightly which will result in additional depth of flavor. The following recipes are dairy-free, vegan, raw vegan, gluten-free and refined sugar-free.
Vegan Condensed Milk
- 150g (c.5¼ oz) coconut milk powder
- 150g (c.5¼ oz) coconut nectar
- 120ml (½ cup) warm water
- 2 tbsp coconut oil, melted
- Dash hymalayan salt, to taste
- Add all the ingredients to a blender jar, and blitz on high speed for 2-3 minutes, until you have thick, sweet, goopy, condensed milk.
- Use as you would dairy condensed milk.
- This will keep in the ‘fridge for up to two weeks if stored in an airtight jar.
Raw Vegan Refined sugar-free Condensed Milk
- ¾ cup raw cashews (pre-soak and strain)
- ½ cup agave (or maple syrup, brown rice syrup, coconut nectar, etc.)
- ¼ cup coconut butter
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- Make sure all ingredients are at room temp or slightly warmed before starting. Blend everything in a blender. Adjust the sweetness to your liking (especially if using an alternative sweetener to agave). Enjoy! Store leftovers in a glass jar in the fridge and gently rewarm as needed.
Gluten-Free Vegan Condensed Milk
- 1 can full fat coconut milk
- 2 ¼ cups non-dairy milk (I used unsweetened vanilla almond milk)
- 1 ½ cups vegan powdered white sugar (or maple syrup to taste, though it’ll come out darker)
- ¼ tsp ground vanilla bean (or pure vanilla extract to taste — I just love the tiny flecks, which is why I used ground beans)
- 1 ½ tbsp arrowroot powder
- 1 tbsp coconut flour
- 4 tbsp water
- Place coconut milk, non-dairy milk, sugar and vanilla into a tall-rimmed sauce pan . Heat on medium heat to bring to a light boil, whisking frequently to dissolve and blend all ingredients together. Once at a gentle boil, reduce heat to low and leave to cook for an hour to allow the liquids to reduce (hence for the mixture to become condensed). Stir occasionally to keep ingredients combined, and keep an eye on the mixture to make sure it doesn’t boil over by accident.
- Once an hour has passed, it’s time to thicken the mixture. In a separate cup or small bowl mix arrowroot with 2 tbsp water to create a slurry. Pour this mixture into the saucepan and using a whisk blend the mixture until it’s uniform. Take it off the stove and allow it to sit for 5 minutes to thicken. At this point the mixture will look a little gelatinous (glossy and thick). Make another slurry by mixing coconut flour in 2 tbsp water. Pour this into the sauce pan and once again using a whisk combine the mixture until it’s blended through. (Note: you can probably skip this step by simply allowing the mixture to cook on the stove for another 1-2 hours. I’m just not that patient 😉 )
- Pour into a glass jar and allow it to cool to room temperature. Store in the fridge or use immediately in a recipe.