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Vegan Condensed Soy, Rice, Nut or Coconut Non-Dairy Milk

Vegan Condensed Soy, Rice, Nut or Coconut Non-Dairy Milk Mattie

Written by Mattie    
 
4.2 (13)
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Vegan Condensed Non-dairy Milk Recipe

Almost any vegan non-dairy milk can be condensed with this recipe such as soy, rice, nut or coconut. Making vegan condensed non-dairy milk involves adding sugar and reducing it to about half its original volume. This can take several hours and can be inconvenient if you need it for a recipe. In this case be sure to make this beforehand and store it in the fridge so you have it handy on bake day. The effort is well worth it, especially if you're making Chocolate Coconut Magic Bars or Dulce de Leche.

The science of vegan condensed milk

Condensing any milk results in exposing it to heat so the water evaporates off and the sugars slighly caramelize. If the milk contains protein as with soy milk, the proteins will toast slightly which will result in additional depth of flavor. This is why I recommend using soy milk for best results. Many non-dairy milks such as almond, oat, rice and flax don't contain enough solids to contribute to rich, velvety texture and smooth flavor. If you prefer to use a nut milk, I recommend making it yourself and making sure it's extra thick.

Find more Easy recipes on Veganbaking.net

Vegan Condensed Soy, Rice, Nut or Coconut Non-Dairy Milk Recipe

2 ¾ cups (650 mL) non-dairy milk
½ cup (52 grams) sugar
1/8 teaspoon (.75 grams) salt

½ teaspoon (1.5 mL) vanilla extract

1) Reduce the non-dairy milk mixture over heat

Place the non-dairy milk, sugar and salt in a saucepan and cook over a medium-low heat, while whisking frequently. Do this until the volume is reduced to 1 cup which should take about a couple hours. Don't let the mixture boil aggressively; a very mild simmer is ok. Keep in mind that you'll have to reduce heat as the mixture gets reduced so you don't burn it. Have a measuring cup handy so you can measure the mixture as you go along. When 1 cup of mixture remains, whisk in the vanilla extract.

2) Cool the vegan condensed milk

Transfer the condensed non-dairy milk to a container, cover and place it in the refrigerator for several hours until it cools to at least room temperature. This will ensure that your condensed milk is the proper thickness for most uses.

Alternatively, you can use a slow cooker to condense the non-dairy milk. Just set it to high, leave the top off and cook for about 7 hours. Don't worry if you reduce the mixture a little too far. Just place it in a food processor with enough water to bring it back up to 1 cup and process it to combine. Store in a covered container in the refrigerator for up to 2 weeks. This recipe makes about 1 cup (237 mL) of Vegan Condensed Soy, Rice, Nut or Coconut Non-Dairy Milk.


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Average user rating from: 13 user(s)

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4.2  (13)
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I just made my first batch of this using Silk unsweetened Almond Milk. It turned out great! Can't wait to drizzle over my lemon bars which are baking and some fresh fruit!
Rating 
 
5.0
Reviewed by Kristen June 12, 2014

Made with Almond Milk

I just made my first batch of this using Silk unsweetened Almond Milk. It turned out great! Can't wait to drizzle over my lemon bars which are baking and some fresh fruit!

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Out of the various attempts I've made with trying to make a 'condensed' milk from vegan sources, taste and texture wise, I've had the best luck with Coconut milk (and I do not mean the stuff out of the boxes from the grocery store's health-food aisle - I mean the imported stuff from a can.) - I'm Vietnamese, and I *desperately* miss having my cà phê sữa đá in the morning or on hot afternoons after work. Thankfully, I grew up eating a lot of coconut, so the flavor of coconut in my coffee or some baked goods isn't entirely off-putting to me (although, the former took some getting used to).

I've had the best luck with the following recipe:

1 can (400 ml/14 oz) unsweetened, full fat coconut milk (Chaokoh, Mae Ploy, Aroy-D... do not buy the Coco Lopez syrup cans - it's labeled as "cream of coconut', but it's actually a sweetened syrup for making piña coladas.
1/4 cup palm sugar chunks - aka coconut sugar or jaggery. It's made from coconut palms, and comes in a brick or discs that have to be shaved, crushed, or grated before use.
1/8th tsp salt


Shake the can of coconut milk before opening and empty the can into a small (non-stick) sauce pan or saucier. Cook over low heat for 1-2 minutes and add the jaggery pieces or sugar, stirring continuously until the sugar pieces dissolve. Increase heat to medium-high, and bring to a rolling boil, stirring continuously for 2 minutes. Turn off burner after 2 minutes, but continue to stir until sauce stops cooking (no longer bubbles).

The coconut milk should be roughly half of it's original volume, and should be slightly thinner than the dairy version of condensed milk. it should still be highly viscous and should be kinda gloopy, rather than syrupy.

*notes* - don't boil for longer than 3 minutes, or oil will begin to 'crack' or separate from the milk.

This is actually the same recipe used to make the coconut 'topping' for mango and coconut sticky rice in Thai cooking... I discovered that it made good condensed milk by accident, when I accidentally added the syrup I had made for sticky rice and mango to a recipe I was making for a work pot-luck for my coworkers, rather than the canned sweetened condensed milk that I'd purchased for it. (My daughter had already opened the can and emptied the contents into a separate container after making herself some coffee).

Anyway, that's my two cents.
Rating 
 
3.0
Reviewed by michelle March 23, 2014

Attempts

Out of the various attempts I've made with trying to make a 'condensed' milk from vegan sources, taste and texture wise, I've had the best luck with Coconut milk (and I do not mean the stuff out of the boxes from the grocery store's health-food aisle - I mean the imported stuff from a can.) - I'm Vietnamese, and I *desperately* miss having my cà phê sữa đá in the morning or on hot afternoons after work. Thankfully, I grew up eating a lot of coconut, so the flavor of coconut in my coffee or some baked goods isn't entirely off-putting to me (although, the former took some getting used to).

I've had the best luck with the following recipe:

1 can (400 ml/14 oz) unsweetened, full fat coconut milk (Chaokoh, Mae Ploy, Aroy-D... do not buy the Coco Lopez syrup cans - it's labeled as "cream of coconut', but it's actually a sweetened syrup for making piña coladas.
1/4 cup palm sugar chunks - aka coconut sugar or jaggery. It's made from coconut palms, and comes in a brick or discs that have to be shaved, crushed, or grated before use.
1/8th tsp salt


Shake the can of coconut milk before opening and empty the can into a small (non-stick) sauce pan or saucier. Cook over low heat for 1-2 minutes and add the jaggery pieces or sugar, stirring continuously until the sugar pieces dissolve. Increase heat to medium-high, and bring to a rolling boil, stirring continuously for 2 minutes. Turn off burner after 2 minutes, but continue to stir until sauce stops cooking (no longer bubbles).

The coconut milk should be roughly half of it's original volume, and should be slightly thinner than the dairy version of condensed milk. it should still be highly viscous and should be kinda gloopy, rather than syrupy.

*notes* - don't boil for longer than 3 minutes, or oil will begin to 'crack' or separate from the milk.

This is actually the same recipe used to make the coconut 'topping' for mango and coconut sticky rice in Thai cooking... I discovered that it made good condensed milk by accident, when I accidentally added the syrup I had made for sticky rice and mango to a recipe I was making for a work pot-luck for my coworkers, rather than the canned sweetened condensed milk that I'd purchased for it. (My daughter had already opened the can and emptied the contents into a separate container after making herself some coffee).

Anyway, that's my two cents.

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The key is to make this in advance and let it cool in the fridge overnight. It isn't super thick when it's done cooking, but it thickens nicely after it's cooled. I'm thankful for a non-dairy version of sweetened condensed! I can have layer bars yet again!
Rating 
 
4.0
Reviewed by heather March 08, 2013

One more tip

The key is to make this in advance and let it cool in the fridge overnight. It isn't super thick when it's done cooking, but it thickens nicely after it's cooled. I'm thankful for a non-dairy version of sweetened condensed! I can have layer bars yet again!

Owner's reply

Thanks for sharing your tip heather! Yes, I believe almond milk doesn't work too well because it doesn't have much solids to begin with, so when the water is evaporated off, you still have very little to contribute to flavor and texture. This is why I despise almond milk for vegan baking;) I'll update the recipe accordingly. Thanks!

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I first made this a couple of months ago with So Delicious brand Coconut Milk (the kind in the red milk container carton in the refrigerator section of the store). It turned out nice and thick, and perfect for layer bars! Last night I tried to make this again, but with Blue Diamond Unsweetened Almond Milk. It did not work out as well as the first batch did, the texture isn't quite like true sweetened condensed milk is, it's a bit more separated and chunky after sitting in the fridge overnight. Plus, heating the almond milk up tends to create a very strong almond flavor and aroma, so be warned. I'm throwing that batch out right now, and am starting over with coconut milk this time. Last time the coconut milk turned out exactly how I remember the regular sweetened condensed milk to taste. Thought I'd share my experience.
Rating 
 
4.0
Reviewed by heather March 08, 2013

Works good with coconut milk (in a milk container)

I first made this a couple of months ago with So Delicious brand Coconut Milk (the kind in the red milk container carton in the refrigerator section of the store). It turned out nice and thick, and perfect for layer bars! Last night I tried to make this again, but with Blue Diamond Unsweetened Almond Milk. It did not work out as well as the first batch did, the texture isn't quite like true sweetened condensed milk is, it's a bit more separated and chunky after sitting in the fridge overnight. Plus, heating the almond milk up tends to create a very strong almond flavor and aroma, so be warned. I'm throwing that batch out right now, and am starting over with coconut milk this time. Last time the coconut milk turned out exactly how I remember the regular sweetened condensed milk to taste. Thought I'd share my experience.

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So I made the condensed milk, and of course it was nowhere near what I talked about in my other message. I didn't really expect it to be but had hoped. On to the next challenge.
Rating 
 
3.0
ToLoveandToWork Reviewed by ToLoveandToWork February 09, 2013
Top 100 Reviewer  -   View all my reviews (2)

Not what I wanted but can serve other purposes

So I made the condensed milk, and of course it was nowhere near what I talked about in my other message. I didn't really expect it to be but had hoped. On to the next challenge.

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Wow! We Russians eat condensed milk out of the can with tea and on bread and it's a treat loved by everybody. It's not the same as the American stuff I've see on shelves but never tasted, as it has more ingredients and is more for eating than for cooking. Do I miss it... I'm going to make this and see if it can be a satisfactory replacement.
ToLoveandToWork Reviewed by ToLoveandToWork January 08, 2013
Top 100 Reviewer  -   View all my reviews (2)

Wow! We Russians eat condensed milk out of the can with tea and on bread and it's a treat loved by everybody. It's not the same as the American stuff I've see on shelves but never tasted, as it has more ingredients and is more for eating than for cooking. Do I miss it... I'm going to make this and see if it can be a satisfactory replacement.

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Would it be possible to quicken it up by cooking it in the microwave somehow instead? Has anyone tried this?
Reviewed by Julianne December 22, 2012

Would it be possible to quicken it up by cooking it in the microwave somehow instead? Has anyone tried this?

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I used a slow cooker to make this. I used 1 litre of soya milk and it took 13 hrs to reduce it down to just under half litre. It didn't thicken very much though and is about twice the viscosity that it was when I started. Any ideas why this might be ? I can only think that it was not getting enough heat. I had the heat setting on high. Thanks for the recipe, I am looking forward to making vegan bounty.
Rating 
 
5.0
siblings Reviewed by siblings December 21, 2012
Top 500 Reviewer  -   View all my reviews (1)

Great tasting

I used a slow cooker to make this. I used 1 litre of soya milk and it took 13 hrs to reduce it down to just under half litre. It didn't thicken very much though and is about twice the viscosity that it was when I started. Any ideas why this might be ? I can only think that it was not getting enough heat. I had the heat setting on high. Thanks for the recipe, I am looking forward to making vegan bounty.

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I'm lucky enough to own a thermomix and did this in my thermomix! It was super easy as all I had to do was pop it all in and walk off! For other thermomix owners out there I did it on spend 4 for almost 2 hours at 100 degrees celcius. I also put a teaspoon of vanilla bean paste and it was perfect! Thank you so much for a great recipe.
Reviewed by Vanessa December 12, 2012

thermomix!

I'm lucky enough to own a thermomix and did this in my thermomix! It was super easy as all I had to do was pop it all in and walk off! For other thermomix owners out there I did it on spend 4 for almost 2 hours at 100 degrees celcius. I also put a teaspoon of vanilla bean paste and it was perfect! Thank you so much for a great recipe.

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Can I use stevia to make this?
Reviewed by Dana September 07, 2012

Can I use stevia to make this?

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Although I haven't tried it, I've rated this recipe a 5, because I've long been looking for a recipe like this! A lot of non-dairy condensed milk recipes are soy, and I try to avoid soy the best I can. Before finding out I was lactose intolerant, I would make the most amazing ice-cream. It required whipped cream and condensed milk. I've tried making a simple non-dairy ice-cream for a while now with no luck. But I might try replicating my dairy recipe, using coconut whipped cream, and a coconut condensed milk, or almond condensed milk. I'll try it sometime soon and will let you know how I went. Thank you
Rating 
 
5.0
Reviewed by Lachlan November 07, 2011

Ice-cream

Although I haven't tried it, I've rated this recipe a 5, because I've long been looking for a recipe like this! A lot of non-dairy condensed milk recipes are soy, and I try to avoid soy the best I can. Before finding out I was lactose intolerant, I would make the most amazing ice-cream. It required whipped cream and condensed milk. I've tried making a simple non-dairy ice-cream for a while now with no luck. But I might try replicating my dairy recipe, using coconut whipped cream, and a coconut condensed milk, or almond condensed milk. I'll try it sometime soon and will let you know how I went. Thank you

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How many hrs. does it take to cook this????
Reviewed by marcela August 09, 2011

How many hrs. does it take to cook this????

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Great recipe. I used it to make home made hot fudge (just melt cocoa nibs and your choice of peanut or almond butter into the condensed soy milk). So delicious. I made it for a 6 year old boy who has severe milk allergies. He really loved his first taste of "safe" fudge. Thanks for the great recipe!
Rating 
 
5.0
Reviewed by Nanakupo May 14, 2011

Great recipe. I used it to make home made hot fudge (just melt cocoa nibs and your choice of peanut or almond butter into the condensed soy milk). So delicious. I made it for a 6 year old boy who has severe milk allergies. He really loved his first taste of "safe" fudge. Thanks for the great recipe!

Owner's reply

That's a great idea Nanakupo! I can't wait to try that. So glad that boy was able to have a nice milk-allergy-free treat too.

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i couldn't quite get the consistency of regular condensed milk. just wondering if i would need to let it cook longer to get it to thicken? other then that the taste is fantastic. i substituted regular soy milk with vanilla soy milk
Rating 
 
3.0
Reviewed by dani October 23, 2010

condensed milk

i couldn't quite get the consistency of regular condensed milk. just wondering if i would need to let it cook longer to get it to thicken? other then that the taste is fantastic. i substituted regular soy milk with vanilla soy milk

Owner's reply

Hi Dani,

I've actually made this recipe more than once and had it thicken too much to the point of being sort of gelatinous. In testing this recipe I found that 2 1/4 cups soy milk reduced to 1 cup made a suitably thick condensed non-dairy milk. These tests were done in my kitchen so your mileage may slightly vary.

Don't hesitate to simmer it longer to make it thicker. Good luck!

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I was just wondering if one might achieve the same effects by placing the ingredients in a crockpot overnight or is it really necessary to cook it over the stove? I am so looking forward to all those recipes calling for condensed milk that I'd do this even if does require all that time. Thanks for the recipe AND the inspiration.
Rating 
 
5.0
laurelvb Reviewed by laurelvb August 21, 2010
#1 Reviewer  -   View all my reviews (16)

Condensed Milk Options

I was just wondering if one might achieve the same effects by placing the ingredients in a crockpot overnight or is it really necessary to cook it over the stove? I am so looking forward to all those recipes calling for condensed milk that I'd do this even if does require all that time. Thanks for the recipe AND the inspiration.

Owner's reply

Hi Laurelvb,

Using a crockpot overnight is a great idea. I have no idea how long it would take to reduce to 1 cup but at least you could leave it and come back once you got the length of time figured out. You should definitely do this with the top off. Let me know how how this works out!

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I've been vegan for close to 25 years and miss all things caramel.

Can't wait to try this! Rated it 5 stars for now - hopefully I won't have to adjust after I try it!

Thank you!
Rating 
 
5.0
Reviewed by Laura August 15, 2010

Vegan Condensed milk

I've been vegan for close to 25 years and miss all things caramel.

Can't wait to try this! Rated it 5 stars for now - hopefully I won't have to adjust after I try it!

Thank you!

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This recipe is pure alchemy. I've missed Condensed Milk and making Banoffee Pie but now I can star making it again. I did make double the amount and I think next time I will make it in two parts as it took a long time to make. I used dark brown sugar so it was a lot darker than normal Condensed Milk but it tasted so good I couldn't stop eating it.
Rating 
 
5.0
veganbear Reviewed by veganbear August 15, 2010
Top 500 Reviewer  -   View all my reviews (1)

Pure Alchemy

This recipe is pure alchemy. I've missed Condensed Milk and making Banoffee Pie but now I can star making it again. I did make double the amount and I think next time I will make it in two parts as it took a long time to make. I used dark brown sugar so it was a lot darker than normal Condensed Milk but it tasted so good I couldn't stop eating it.

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will definitely have to try this
Rating 
 
3.0
Control Reviewed by Control July 11, 2010
Top 500 Reviewer  -   View all my reviews (1)

Re: Condensed Soy, Rice, Nut, Coconut or Grain Mil

will definitely have to try this

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