My dairy-free condensed milk is for those who want to indulge in delicious desserts, but need a dairy-free option. This recipe is simple. Use it with any dessert recipe that calls for regular, canned condensed milk. What else can you do with dairy-free condensed milk? Keep reading to find out.

What is Condensed Milk Used For?

Condensed milk is cow’s milk that has had roughly 60% of the water content removed through boiling and then sugar added. It’s used most often in desserts but has many other uses. Add it to coffee or tea for extra sweetness, or pour it over ice cream. It makes a great dip for fruit and adds extra creaminess to marinades.

How to Make Dairy-Free Condensed Milk

1. To a medium saucepan add your dairy-free milk, sugar, and salt.
2. Whisk ingredients together.
3. Simmer over medium-low heat for 40-45 minutes whisking frequently until milk is reduced to 1 cup.
4. Whisk in the vanilla.
5. Pour into a glass container, place in the refrigerator, and let cool to room temperature.

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Dairy-Free Condensed Milk

This dairy-free recipe is simple. Use it with any dessert recipe that calls for regular, canned condensed milk.

Course Dessert, Other

Cuisine American

Keyword condensed milk, dairy-free, desserts, easy

Prep Time 2 minutes minutes

Cook Time 45 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 47 minutes minutes

Servings 16

Calories 62kcal

Author Laura Kersting

Equipment

• Measuring cups
• Measuring spoons
• Wire whisk
• Medium saucepan
• Glass container with a lid

Ingredients

• 3 cups Dairy-free milk I use oat milk.
• 3/4 cup Cane sugar
• Pinch Salt
• 1/2 tsp. Vanilla extract

Instructions

• To a medium saucepan add your dairy-free milk, sugar, and salt.
• Whisk the ingredients together.
• Simmer over medium-low heat for 45-50 minutes whisking frequently until milk is reduced to 1 cup.
• Pour the liquid into a measuring cup for accuracy.
• Add the liquid back to the pan.
• Whisk in the vanilla.
• Pour into a glass container, and place in the refrigerator.
• Let the milk cool to room temperature (about 1 hour).

Notes

This recipe yields 1 Cup.

Calories are approximate and based on a 1-Tablespoon serving.

I use oat milk in this recipe. Soy milk or nut milk (cashew, almond) also work well because of their creamier consistency.

I have tried rice milk, but the consistency was thin. I don’t recommend it for this recipe. 

The milk should be fairly thick. If it seems too thin, continue to simmer until it thickens. 

Store in a sealed container in the refrigerator for 1 month or in the freezer for up to 3 months.

Blessings, Laura xo

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