Vegan Sweetened Condensed Milk (From Almond Milk)
Prepared with a base of almonds and cashews, this vegan sweetened condensed milk is rich, creamy, and coconut-free. It works as a 1:1 substitute for canned condensed milk in drinks, desserts, and baking. Just 5 ingredients required!
Ingredients
- 1/2 cup (75 g) raw almonds (soaked overnight)
- 1/4 cup (37 g) raw cashews (soaked overnight)
- 2 cups (480 ml) water
- 1/2 cup (100 g) sugar
- 1/8 tsp salt
- 1/4 tsp vanilla extract (optional)
Instructions
- Prepare the milk. Drain the soaked almonds and cashews and transfer them to a high-speed blender. Add the water and blend for about 30 seconds.
- Strain. Use a nut milk bag to strain the nut milk. Squeeze well using your hands to get as much liquid as possible. You can save the pulp for other uses (cookies, bread, etc.).
- Combine with the sugar. Transfer the milk to a large saucepan and add the sugar and salt.
- Reduce it. Bring to a boil, reduce the heat to low-medium, and let simmer for about 40 minutes, stirring from time to time, until the milk has reduced by about half and has started to thicken. Once thickened, you can stir in the vanilla extract if using.
- Let it cool. Transfer the condensed milk to a clean jar, and let it cool completely before storing in the refrigerator. Use it in coffee, tea, desserts, or drizzle over fresh berries, pancakes, etc.
- This sweetened condensed almond milk will keep for up to 7 days in the refrigerator.
Note: The milk will thicken even more once cold, so be careful not to reduce it too much, or you will end up with the consistency of a thick cream rather than a syrup.
Notes
Don't skip soaking the nuts. Soaking the almonds and cashews softens them and allows them to blend into a smoother milk. It also helps make them easier to digest.
Use a large, deep saucepan. The milk foams as it heats and can overflow quickly in a small pan. To prevent that, use a large saucepan and lay a wooden spoon across the top. It will prevent the foam from rising over the edge.
Do not over-reduce. It's important not to boil the milk for too long. It will appear a bit too thin in the pan, but it will thicken as it cools. Remove from the heat when it coats the back of a spoon.
Blend or whisk after chilling. After a few hours in the fridge, the condensed milk thickens considerably. If it becomes too thick to pour, transfer it to a blender and blend for a few seconds (you can add a tablespoon of water if needed). It will become pourable again and stay that way for a few days in the fridge.
Nutrition
Serving: 1 tbsp | Calories: 41 kcal | Carbohydrates: 7.2 g | Protein: 0.5 g | Fat: 1.4 g | Fiber: 0.2 g | Sugar: 6.4 g
