Many of us know how can it be difficult to find canned vegan condensed milk on a market. Or, how much time it takes to make it the traditional way – by cooking sugar in soy milk (or coconut milk) for minimum 40 min. up to 50 min. and longer, if that’s the only left option. On the other hand it is sometimes quite difficult to accept that chocolate cake might taste as bounty chocolate if it’s made with coconut condense milk.
This vegan homemade condensed milk doesn’t require long cooking time. It also doesn’t taste like coconut milk because it uses cooking cream with a neutral taste.
This vegan homemade condensed milk is creamy and thick, and can be made in less then 10 min. It contains sugar, vegan cooking cream and vegan butter, all those ingredients we can find in regular supermarket.
It basically contains 3 simple vegan ingredients. The crucial quality of condensed milk is determined by the thickness of the cooking cream.
The brand of the cooking cream I have used has extremely thick consistency (it’s almost thick as greek yoghurt !). Keep in mind that thickness will slightly increase after storing in the refrigerator. This vegan condensed milk can be used instead of store bought canned for icecreams, sweets and desserts.
Adding some good vegan butter at the end of cooking will maintain thickness, and the vegan condense milk will become a bit shiny.
Cooking cream should have thickness almost as greek yoghurt, otherwise the period of cooking/simmering should be prolonged, for achieving the right consistence of condensed milk.
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