Hi guys, I'm trying to make vegan condensed milk, what recipe gives you the best result?
I need it to be glossy and as close as possible to the consistency of the non-vegan condensed milk. I'm using it to make brigadeiro, and I can't nail the right consistency yet…
I've already tried:
- store-bought coconut condensed milk – the result was too chewy and rubbery, and overly sweet
- this recipe for almond and cashew condensed milk – the result was too soft and not dense enough, while I seemed to evaporate the milk enough (milk's consistency – video)
So, what's your fave recipe? What nuts do you recommend to use?
Thanks!
by dogs_and_sloths
4 Comments
I recommend just buying it. Making it yourself takes the better part of an hour and doesn’t really taste any different.
But if you are eager to make it I’d go with a can of whole fat coconut milk. It’s really just coconut milk and sugar (1 can to 1/3 – 1/2 cup sugar) simmered down to a thick syrup for 45 minutes of non stop stirring.
Depending on where you live, condensed oat milk might also be available for purchase.
I’ve been happy with the results I’ve had when using it, but it was pretty much the same as condensed coconut milk.
I used the same kind you bought to make brigadeiro and it worked well for me. Are you using a non-vegan recipe and subbing in vegan condensed milk? Or using an already vegan recipe. Maybe this makes a difference?
I haven’t tried it yet but am looking for a good one for tres leches (I I really don’t like coconut & oat flavoring in things that aren’t already supposed to taste like that).
So anyway, I’ve come across these two that might be worth a shot [https://www.piesandtacos.com/vegan-brigadeiros-vegan-truffles/](https://www.piesandtacos.com/vegan-brigadeiros-vegan-truffles/) & [https://namelymarly.com/make-vegan-sweetened-condensed-milk/](https://namelymarly.com/make-vegan-sweetened-condensed-milk/)
On namelymarley they say they prefer to use soy milk because it’s thicker, and on the piesandtacos site it says they like to use a tweaked caramel sauce for better consistency. One milk alternative I like for a lot of recipes is Ripple, and I’ve also used Mariani walnut milk which I like for some things. Both seem thicker than almond milk. Xanthan Gum might also be your friend here.