Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Review Detail

 
Vegan Sauce Recipes
Written by Mattie    
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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