One of the most convenient dessert ingredients at the grocery store is condensed milk. Often used to make custards, pies, cheesecakes, and especially quick & easy fudge, condensed milk is a quick way to add both richness and sweetness to desserts. While there have been an influx of vegan substitutes for traditional non-vegan staples out there (milks, meats, desserts, cheeses, and oh so many more), there isn’t one out there for condensed milk. So what’s a vegan to do when they want to make a dessert that requires condensed milk? Make their own, of course!
Condensed milk is basically milk that has been reduced until the water has been evaporated out, and replaced with sugar. So that’s what I did. This recipe works perfectly as a 1 to 1 substitute for canned condensed dairy milk, which is about 1¼ cup.
Vegan Condensed Milk
3 cups nondairy milk (I really recommend almond milk, because it remains neutral in flavor after it’s heated)
1 cup sugar
1 tsp vanilla bean paste (or extract)
Place the nondairy milk and sugar in a saucepan over medium-low heat, and whisk to combine. Whisk frequently until the mixture is reduced to 1¼ cup, which will take about 2½-3 hours. Stir in the vanilla. Keep in mind that nondairy milks can bubble over easily if overheated, so keep that temperature at medium-low, adjusting when needed.
Once reduced and fully cooled, pour the mixture into an airtight container, and refrigerate. It will keep for about 3 weeks. But if you can’t wait that long, you could certainly use it for your favorite recipe that calls for 1 can of condensed milk. I love using it for vegan cheesecakes, key lime pie, and my personal favorite, fudge! Once you make this vegan condensed milk, you'll find yourself making more classic desserts, just veganized.
Interested in more vegan recipes? The Chopping Block's Vegan Gourmet: The Art of Raw Food is coming up next month at Lincoln Square. Don't miss your chance to make the most of the season with this raw food and vegan cooking class with Chef Maria Clementi.
