Vegan Condensed Milk

5 from 8 votes

Learn how to make the smoothest, creamiest vegan 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.

Prep Time5

Cook Time35

Total Time40

Course: How-to

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings (¼ cup or 4 tablespoons each)

Calories: 157kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Blender
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

US Customary - Metric

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.

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.

Nutrition