Vegan Condensed Milk


A popular ingredient in many dessert recipes, condensed milk offers a luxuriously creamy, sweet addition to any dish.  I created a simple substitute for this dairy classic.  Simply by swapping almond or soy milk for cow’s milk you get a vegan alternative to condensed milk that works perfectly in any recipe that calls for condensed milk.


– 1 cup of almond or soy milk;

– ½ cup of sweetener (I used maple syrup);

– ½ teaspoon of vanilla extract;



Using a paper towel spread a thin layer of oil around the inside of the saucepan (It will keep the sugars in the milk from sticking to the pan)  Pour milk into the pan and heat on medium heat until the milk begins to simmer and tiny to medium sized bubbles begin to appear.


Pour in the sweetener of choice and vanilla extract.  Lower heat to low and stir consistently for about an hour.  Mixture is done when it has thickened and reduced by at least half.  Let cool.  The condensed milk will continue to thicken as it sits.  Refrigerate if not using the same day.


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