Tired of forking out big bucks to buy a tiny can of vegan condensed milk? Learn how to make the smoothest, creamiest, non-dairy sweetened condensed milk at home in minutes, at a fraction of the cost, then use it to make all sorts of vegan desserts, including pies, cookies and cakes.
This vegan condensed milk is so silky and creamy, with the perfect consistency. And all you need to make it are four ingredients: cashew nuts, sugar, a bit of cornstarch, and vanilla. If you are nut-free, I've included directions for making the condensed milk with coconut milk, and if you are a low carb vegan I've included directions for making it with stevia.
I was inspired to make this condensed milk because I am not a huge fan of the storebought versions. They tend to be too sweet and because most are made with coconut milk they have a strong coconut flavor, which doesn't work with all desserts.
This vegan condensed milk is as close to the real thing as you can get. It takes about 45 minutes to make it, and there's some stirring involved, but at the end of it all you will be one happy cook for sure!
Why you'll love this vegan condensed milk
- It's authentic tasting, even without the dairy. Storebought condensed milk brands are not just expensive; they also tend to be too sweet with a strong coconut flavor, because most are made with coconut milk. As much as I love coconut in desserts, the flavor of sweetened condensed coconut milk doesn't work with all the baked goods I love and make. So I made this condensed milk with cashew nuts, for a more neutral flavor that most closely emulates dairy milk.
- It's easy to make. You just need four ingredients and about 45 minutes of your time. Double up the batch and freeze for future baking and cooking projects.
- It tastes so, so good. You might be tempted to eat this delicious condensed milk straight, and you could :).
Ingredients
- 1 cup raw cashews. Cashews are naturally sweet and neutral flavored, so they work great as a dairy substitute. You can also use blanched almonds. See FAQs below for directions on making this with coconut milk.
- 1 ½ cups water. Or use any nondairy milk for a creamier consistency, including oat milk, almond milk or soy milk.
- ½ cup sugar. I used coconut sugar, which gave my condensed milk a slightly brown color. You can also use maple syrup, or use some sugar and some maple syrup. This quantity of sugar makes a sweet condensed milk, but not one as sweet as the storebought brands. You can increase the sugar by ¼ cup for a sweeter flavor. See FAQs for how to make this low carb friendly.
- ½ teaspoon tapioca starch. Corn starch will work just as well. This helps give the condensed milk a glossy finish and also helps thicken it further.
- 2 teaspoon pure vanilla extract. This adds a nice, rounded flavor to the condensed milk.
How to make vegan sweetened condensed milk
- Place the cashews in a blender with the water or nondairy milk. If the blender you are using is not high powered, let the cashews soak in the liquid for at least 30 minutes first. Blend the cashews until very, very smooth.
- Place the cashew cream in a heavy bottomed saucepan. Add the sugar and bring to a boil over medium-low heat.
- As soon as the cream comes to a boil, reduce heat to low, and cook, stirring frequently, for about 20-30 minutes or until the cream has reduced and is quite thick but still pourable.
- Mix the tapioca starch or corn starch with 1 tablespoon water to make a slurry. Add this to the condensed milk and mix quickly or whisk in.
- Turn off the heat and add the vanilla extract. Mix it in. Use rightaway or store in fridge for up to five days. For longer storage see FAQs below.
Recipe FAQ
You can make this recipe with coconut milk. Use 2 cans of full fat coconut milk instead of the cashew cream. It could take a little longer for the condensed coconut milk to reach the correct consistency.
You can use stevia to replace the sugar in this recipe. Add according to the substitution guides, which roughly equal ½ to 1 teaspoon undiluted powdered stevia, or about ¾ teaspoon liquid stevia, or ¾ cup of Stevia in the Raw. You can use other low carb friendly sweeteners like erythritol or monk fruit sweetener instead of sugar in this recipe.
That depends on the dessert you are making. If the dessert calls for only condensed milk, you can replace that with the vegan condensed milk. However, if the recipe calls for a bunch of egg yolks or other thickeners in addition to the condensed milk you might need to add more starch or another egg substitute to help the dessert set.
Freeze the condensed milk in an airtight container for up to three months. Thaw at room temperature or overnight in the refrigerator. If the condensed milk separates whisk vigorously to bring it back to a smooth consistency.
More how-to recipes you might like
Vegan Condensed Milk
Equipment
- Heavy bottomed saucepan
Ingredients
- 1 cup raw cashews (or blanched almonds)
- 1½ cups water (or nondairy milk for even creamier consistency)
- ½ cup sugar (use up to ¼ cup more for even sweeter condensed milk)
- ½ teaspoon tapioca starch (or corn starch)
- 2 teaspoons pure vanilla extract
Instructions
- Place the cashews in a blender with the water or nondairy milk. If the blender you are using is not high powered, let the cashews soak in the liquid for at least 30 minutes first. Blend the cashews until very, very smooth.
- Place the cashew cream in a heavy bottomed saucepan. Add the sugar and bring to a boil over medium-low heat.
- As soon as the cream comes to a boil, reduce heat to low, and cook, stirring frequently, for about 20-30 minutes or until the cream has reduced and is quite thick but still pourable.
- Mix the tapioca starch or corn starch with 1 tablespoon water to make a slurry. Add this to the condensed milk and mix quickly or whisk in.
- Turn off the heat and add the vanilla extract. Mix it in. Use rightaway or store in refrigerator for up to five days.
Recipe notes
- To make this recipe with coconut milk, use 2 cans of full fat coconut milk instead of the cashew cream. It could take a little longer for the condensed coconut milk to reach the correct consistency.
- To make this low carb friendly, use stevia to replace the sugar in this recipe. Add according to the substitution guides, which roughly equal ½ to 1 teaspoon undiluted powdered stevia, or about ¾ teaspoon liquid stevia, or ¾ cup of Stevia in the Raw. You can also use other low carb friendly sweeteners like erythritol or monk fruit sweetener instead of sugar in this recipe.
- You can freeze the condensed milk in an airtight container for up to three months. Thaw at room temperature or overnight in the refrigerator. If the condensed milk separates whisk vigorously to bring it back to a smooth consistency.
Marlene Blake-Fain
Instead of substituding coconut milk for cashew cream, can 2 cans of cream of coconut be used?
Vaishali
Hi Marlene, I believe cream of coconut is thick and sweetened, already like condensed milk. I don't think it will work in this recipe.
Deb Z
Thank you for an alternative to coconut milk, which is extremely high in saturated fat. Much appreciated. Look forward to trying this.
Vaishali
Awesome, hope you love it, Deb!
Marlena
I did subscribe to your site, can you plz email me your vegan condensed milk recipe? I'm allergic to milk, corn, grapes(vinegar), & lax fruits. & can't wait to try, but know I can sub arrow root for corn starch.
Thank you
Marlena
Sylvia DeSantis
I am SO EXCITED to try this! I brew an unsweetened/all natural Thai tea a few times a week by the pitcher, and although adding thickened oat milk is fine, it does not provide that luscious, authentic taste. This is the missing component!
Atia
Is this vegan sweetened condensed milk like the very sweetened one purchases for making desserts, or is it just plain condensed milk?
Vaishali
It is sweetened.