Place the plant-based condensed milk, brown sugar and dairy-free butter in a medium saucepan over medium heat and stir using a wooden spoon until the butter has melted. You want to make sure your pan has tall sides as it will expand.

Once the butter has melted, bring the mixture to a boil. From the time it starts boiling, set a timer for 2 and a half minutes. Boil the mixture, stirring occasionally until when you pull the mixture away from the sides it separates a bit. You can also drizzle a little of the mixture into the bowl of water and if it stays solid then it's done. I find anywhere from 2 - 2.5 minutes perfect.

Remove from the heat and add in the vanilla extract and biscoff spread and use a whisk to beat the mixture. This will be a bit of a work out but whisk until it’s completely smooth, creamy and thick.

Immediately pour the mixture into the prepared pan and let cool completely at room temperature. Slice and enjoy! Keep leftovers in an airtight container at room temperature for up to 2 weeks or a bit longer in the fridge.