Vegan Condensed Milk

This vegan condensed milk recipe is just 3 ingredients and makes the most delicious dairy free substitute in your favourite recipes. Plus this version is completely coconut free giving it a neutral and ‘milky’ taste that won’t overpower any other flavours.

Course Condiments

Cuisine Australian

Prep Time 5

Cook Time 1 15

Chilling Time 4

Total Time 5 20

Servings servings

Calories 102kcal

Author Sally

Ingredients

⅔ cup white sugar
1 cup rice milk
1 cup oat milk

Instructions

In a small saucepan, combine sugar and dairy-free milks. Place the saucepan on the smallest stove burner on low heat.
Set a timer for 1 hour, stirring the mixture every 5-10 minutes until the sugar dissolves, then let it gently simmer over low heat, stirring every 10-15 minutes.
After 1 hour, check if the volume has reduced by half and thickened. If the mixture is boiling, briefly remove from heat, mix well, and return until the desired consistency is reached.
The condensed milk will be done when the volume has reduced by half and is thick enough to coat the back of a spoon. The mixture will continue to thicken as it cools.
Remove from heat and pour into a jar or container. Cover and refrigerate immediately, preferably overnight before using to ensure it thickens and cools properly.
Use straight from the fridge or if too thick to drizzle, let it come to room temperature first before using as per your recipe instructions.

Notes

See full blog post for more in depth step by step instructions and tips for success.

Vegan condensed milk can be stored covered in the fridge for up to 2 weeks.

Nutrition