This vegan condensed milk is so silky and creamy, with the perfect consistency. And all you need to make it are four ingredients: cashew nuts, sugar, a bit of cornstarch, and vanilla. If you are nut-free, I’ve included directions for making the condensed milk with coconut milk, and if you are a low carb vegan I’ve included directions for making it with stevia. I was inspired to make this condensed milk because I am not a huge fan of the storebought versions. They tend to be too sweet and because most are made with coconut milk they have a strong coconut flavor, which doesn’t work with all desserts. This vegan condensed milk is as close to the real thing as you can get. It takes about 45 minutes to make it, and there’s some stirring involved, but at the end of it all you will be one happy cook for sure!
Why you’ll love this vegan condensed milk
It’s authentic tasting, even without the dairy. Storebought condensed milk brands are not just expensive; they also tend to be too sweet with a strong coconut flavor, because most are made with coconut milk. As much as I love coconut in desserts, the flavor of sweetened condensed coconut milk doesn’t work with all the baked goods I love and make. So I made this condensed milk with cashew nuts, for a more neutral flavor that most closely emulates dairy milk. It’s easy to make. You just need four ingredients and about 45 minutes of your time. Double up the batch and freeze for future baking and cooking projects. It tastes so, so good. You might be tempted to eat this delicious condensed milk straight, and you could :).
Ingredients
How to make vegan condensed milk
Place the cashews in a blender with the water or nondairy milk. If the blender you are using is not high powered, let the cashews soak in the liquid for at least 30 minutes first. Blend the cashews until very, very smooth.
Place the cashew cream in a heavy bottomed saucepan. Add the sugar and bring to a boil over medium-low heat. As soon as the cream comes to a boil, reduce heat to low, and cook, stirring frequently, for about 20-30 minutes or until the cream has reduced and is quite thick but still pourable.
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Vegan mayo Vegan cashew parmesan Vegan cultured cashew yogurt Vegan Instant Pot yogurt Vegan lemon curd
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