vegan condensed milk

This delicious 2 ingredients vegan style condensed milk is made from coconut milk and coconut sugar

2 Ingredient Vegan Condensed Milk

organic coconut milk (optional or additive free full fat coconut milk)

coconut

Start off by pouring the coconut milk into a saucepan and bring to a boil. Be sure to keep a watchful eye so the milk doesn't burn or bubble over.

Once boiled, reduce the heat to low and pour in the coconut palm sugar - whisk thoroughly.

Leave saucepan to simmer for 40-45 minutes - through out this time, stir the mixture periodically.

Around 20 minutes into the simmering the texture of the milk with begin to thicken slightly with a dark hue of brown (see picture above).

Once desired texture is reached, set aside until cool before leaving it to completely chill in the refrigerator. The mixture will thicken more with time and ready to use however you can use immediately

Lasts for roughly one week

Vegan condensed milk can be enjoyed as sweetened condensed milk, or make the sugar free option. Note that the sugar free option has xanthan gum. Which is a thickener, but a natural one.

Vegan Condensed Milk (Sweetened or Sugar Free)

full fat coconut cream

1/2 to 2/3 cup agave nectar powdered sugar substitute (monk fruit

tsp vanilla extract

sea salt

tsp xanthan gum, (for sugar-free version)

Combine coconut milk, sugar, vanilla, and salt in a small sauce pan over medium-high heat.  Whisk to combine and then bring to a boil.

Reduce the heat and simmer on low for 30 to 35 minutes, stirring every 5-10 minutes. It will thicken once cooled.

Sugar free option – 

remove from heat after 30 minutes. Quickly whisk in 1/4 tsp xanthan gum and then let it cool.

I have been looking for a vegan alternative for ages! Thank you so much for this delicious recipe.

I love this idea! I can't wait to make this recipe! So much better than store bought!

This is a great replacement for condensed milk! It works for so many recipes!

This is so easy!! Thanks so much for sharing the recipe!

I've used this in several desserts that call for sweetened condensed milk such as gooey cake bars, and they came out perfect!

I love this! Such a healthier alternative- and the use of xanthan gum is perfect!

This Vegan Condensed Milk is a dairy free and delicious replacement for the real thing. Use it as a sweet and creamy drizzle on fruit, in baked goods, or anywhere else condensed milk is called for!

Vegan Condensed Milk

coconut cream

sugar

vanilla extract

salt (~1/8th teaspoon)

In a small saucepan, combine the coconut cream, sugar, vanilla and salt over medium-high heat.

Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low heat for 40-45 minutes, whisking every 5-10 minutes. The liquid should be reduced by about half when it&#39;s done. It will still be fairly thin at first, but as it cools it will thicken up nicely.

Remove from heat and transfer to a glass container with a lid. Place in the refrigerator to chill for at least an hour before using.

Leftover vegan condensed milk can be stored in a covered container for up to 2 weeks. To freeze, store in a jar with a tight fitting lid. When ready to use, thaw in the refrigerator overnight then add to a bowl and whisk until smooth (or throw it in a blender until smooth).

Step by step guide to making vegan condensed milk in minutes! Perfect for use in any recipe calling for condensed milk!

Soy Milk Powder

White Granulated Sugar ((150 grams))

Water

Tablespoons Coconut Oil ((30 milliliters))

Salt

Add the soy milk powder and sugar to your blender and blend them dry to mix them together well.

Pour hot water from the kettle into a measuring jug up to the ½ cup (120ml) line. Add the coconut oil and salt and whisk together.

Add the hot water, coconut oil and salt to the blender jug.

Blend for a minute or so until well mixed and smooth.

Pour immediately into a container or bowl. It will thicken as it cools.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1516382798/yqj4bxx9og4yn1utrgjc.mp4

Vegan Condensed Milk - Loving It Vegan. Step by step guide to making vegan condensed milk in minutes. Perfect for use in any recipe calling for condensed milk.

Vegan Condensed Milk - Loving It Vegan

Learn how to make your own vegan condensed milk from scratch! Perfect to take your coffee to the next level! Dairy-free, coconut-free, and vegan!

Vegan Condensed Milk (From Almond Milk!)

almonds (soaked overnight)

raw cashews (soaked overnight)

water

sugar (or maple syrup, see notes)

tsp vanilla extract

salt

Prepare the milk: drain the soaked almonds and cashews and transfer them to a high-speed blender. Add the water and blend for about 30 seconds. Filter the mixture through a nut milk bag and save the pulp for other uses (cookies, bread, etc.).

Pour the nut milk into a medium saucepan. Add the sugar, vanilla extract, and salt. Bring to a boil, reduce the heat to a low-medium, and let simmer for about 30 minutes, stirring from time to time, until the milk has reduced by about half and has started to thicken. It will thicken even more once cold, so be careful not to reduce it too much, or you will end up with a cream consistency.

Remove from heat, transfer to a clean jar, and let cool completely before storing in the refrigerator. Use in coffee, lattes, desserts, or as a base for sweet dipping sauces!

Sweetened condensed almond milk will keep for up to 7 days in the refrigerator.

Yes, any will work…I google to make sure “cooking” it will not deteriorate it.  For instance, honey loses ALL added health benefits if heated over 110°F, but retains sweetening function. (Which is why American “heat extracted” honey is not allowed to be labeled as honey (Miel) in France, but is sold as “cooking sweetener”.

In the 20 years I have made my own nut milks (BlendTek way creamier than Vitamix, Vitamix is also great…we used them side by side for years).
This comment is actually to say there is no need to flavor enhance with the age-old addiction to the standby preservative, SALT!
Almonds are naturally, literally sodium free, the purchased almond beverages add salt.
I suggest that the “Salt” be labeled as “optional”.  Only the salt addicted need it.
I love your recipe and plan to use it (and love it) for my vegan pies instead of the purchased condensed versions.

Awesome recipe. Do you know the approximate yield of the almond milk? I already had some cashew milk made and wanted to get the ratios right.

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