Dairy-Free Vegan Condensed Milk Recipe

Condensed milk is quite a useful ingredient and features in many traditional desserts we have in Gibraltar. However dairy free condensed milk is not sold here but it is quite easy to make from soya milk. Other non dairy milks can work too but soya milk has a good amount of protein which makes it behave and react like regular condensed milk in desserts and pies.

This recipe is easy enough to make but you do have to keep your eye on it and not leave it unattended, but don’t let that put you off as it doesn’t require your attention for a very long time. It is rich and tasty, an excellent dairy free alternative and vegan too. The taste is a bit stronger than regular condensed milk but depending on the recipe that you use it in you can get away with not tasting the soya milk at all. This recipe gives a total yield of about 450 ml (approx 2 cups) which is about the same amount you get in a tin of regular condensed milk.

Dairy-Free Vegan Condensed Milk Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 litre soya milk
  • 200 g granulated sugar for unsweetened, or 175 g if using sweetened soya milk
  • 2 tbsp refined coconut oil
  • ¼ tsp salt (if using fine salt use half this amount)
  • 4¼ cups soya milk
  • 1 cup granulated sugar for unsweetened (or ¾ cup + 2 tbsp if using sweetened soya milk)
  • 2 tbsp refined coconut oil
  • ¼ tsp salt (if using fine salt use half this amount)

Instructions

  1. Put the soya milk on a high heat until it starts to boil and then put on a gentle simmer. It helps if you heat this up in a jug in the microwave at full power for a few minutes first, saves a lot of time to bring it to the boil.
  2. Add the sugar and the salt, bring back to the boil and simmer for about 30 minutes. Stir the milk every few minutes and if a film starts to form you can stir it back in to dissolve. As the soya milk condenses to the right amount you will see that it starts bubbling in the same way sugar syrup does. This is due to the crystallisation of the sugar crystals and is a marker that it is pretty much ready.
  3. Add the refined coconut oil and stir. You can use raw coconut oil if you don’t mind the coconut aroma it has.
  4. Decant into a bowl and put a piece of clingfilm on the surface so that a ‘skin’ doesn’t form. Allow to cool, and keep in the refrigerator until ready to use.

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