Vegan Condensed Milk Recipe (Easy & Creamy, 2 Ingredients)
Sweet, creamy, and surprisingly easy - this vegan condensed milk recipe transforms two pantry staples into a luscious, dairy-free classic that can elevate everything from coffee to cakes. With just soy or canned coconut milk and sugar, this simple method captures all the richness of the real thing - without the cow’s milk!
Servings: 1 cup
Equipment
- 1 large pot
Ingredients
- 2 cups unsweetened soymilk or canned coconut milk see notes for substitutions
- 1 cup organic cane sugar
Optional, For Flavour
- 2 tsp vanilla bean paste
- 1/2 tsp salt kosher
Instructions
- Add sugar and soy milk to a medium pot over medium high heat. Stir until all the sugar has dissolved then bring the mixture to a low simmer.
- Continue to cook the mixture down for roughly 55 minutes, or until the volume has reduced by half. You can always pour out the mixture into a measuring cup to gauge how much it has reduced if you're not sure. Do not increase the heat, cook the mixture low and slow, it will slowly start to thicken and become a little more viscous.
- Once the volume has reduced by half, transfer it to a sterile mason jar or other airtight container and allow to cool to room temperature. The mixture will thicken as it cools. Once completely cool, cover and store in the refrigerator.
Notes
- Low and slow is key: Rushing the simmering process will prevent the mixture from thickening properly and may cause it to burn.
- Start with the right milk: Stick to soy milk or full fat coconut milk for a thicker, creamier result.
- For extra richness, stir in a spoonful of coconut cream during the last 5 minutes.
- Measure reduction by volume: Aim to reduce the liquid by half — a quick check with a measuring cup helps.
- Let it cool fully: The mixture continues to thicken as it rests. Don’t judge it too early!