However, there are plenty of plant-based substitutes available that not only taste delicious but are also healthier and more sustainable. One such ingredient is condensed milk, often used in baking and desserts. As a specialized milk recipe, condensed milk is the secret ingredient in several recipes, and finding vegan alternatives for this opens up the possibilities for many more vegan recipes! I agree to be sent email.
If you’re looking to make your vegan condensed milk at home, here’s a simple recipe that you can try. In 2017, I made this condensed milk with full-fat coconut milk and sugar. It turned out very well, and I used it in many Indian vegan desserts like carrot halwa, badam halwa, semiya payasam, vegan ice cream, etc. But today, I came up with a new and better variation with cashews. The main difference is that I used raw cashews in addition to plant-based milk. If you like this vegan condensed milk try the vegan coffee creamer recipe. The result is a rich, creamy, and indulgent condensed milk that is perfect for all your baking needs.
Ingredients
Raw cashews (soaked in water for at least 2 hours) Vegan Sugar Oatmilk
Instructions
Drain the soaked cashews and add them to a blender. Blend until smooth, adding small amounts of oat milk as needed to help with the blending process. In a medium saucepan, add the cashew mixture and sugar. Cook on medium heat for about 10 minutes, stirring constantly until the sugar has dissolved completely. Reduce the flame to low heat and let it simmer for another 10 minutes, stirring continuously. This will help thicken the mixture and give it a smooth, creamy texture. Let the condensed milk cool to room temperature before transferring it to an airtight container or a mason jar. Store in the refrigerator for up to 2 weeks.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Flavorings: For a touch of flavor, you can add vanilla extract, maple syrup, or other extracts like almond or coconut to the mixture while cooking. Cashews: Coconut milk or cream is a good substitute for cashews if you have a nut allergy. Other milk options: You can also use other non-dairy milk like almond milk, soy milk, or coconut milk instead of oat milk. Once it has cooled down completely, pour the condensed milk into a clean, airtight glass jar or container. Seal the container tightly to prevent any air or moisture from getting in. Refrigerate immediately to preserve the taste and extend its shelf life. Your homemade vegan condensed milk should last up to two weeks when stored in the refrigerator. Please note that it will thicken slightly when chilled, which is completely normal. If the condensed milk develops an off smell, changes color, or shows signs of mold, discard it immediately. Always use a clean spoon when using the condensed milk to maintain its freshness. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
