How To Make Dairy Free Condensed Milk (Allergy Friendly & Vegan)

So many recipes for sweet treats like slices and fudge have condensed milk as an ingredient. If you have a milk allergy, you’ll need to use an appropriate substitute. There are some vegan condensed milks available to buy in the can, but they can sometimes be hard to find. The good news it is so easy to make your own dairy free condensed milk from your favourite non-dairy milk. This easy vegan condensed milk alternative has the right taste and consistency to use in all your favourite recipes.

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Dairy free condensed milk ingredients

To make this allergy-friendly and vegan condensed milk alternative you’ll need:

• 3 Tablespoons cornflour/corn starch (wheat and gluten free)
• 2 Tablespoons water
• 3/4 cup oat milk (or your preferred dairy free milk)
• 1/2 cup white granulated sugar
• 2 Tablespoons coconut oil (or dairy free spread)

It is possible to make dairy free condensed milk with just a milk alternative and sugar, but a few simple additions can help make the consistency much closer to traditional condensed milk.

Cornflour/cornstarch

Traditional condensed milk has quite a thick and sticky consistency. When making condensed milk with non-diary milk like oat or soy milk, the result just isn’t as thick. This can be a problem when using dairy free condensed milk as a substitute in standard recipes. Adding some cornflour (cornstarch) dissolved into a paste as a thickener doesn’t affect the taste, but really improves the consistency. We used White Wings cornflour, or Bobs Red Mill cornstarch is another option.

Dairy free milk alternative

This recipe will work with most plant based milk alternatives. I usually use oat milk due to the subtler taste, but soy milk also works very well (if you can have soy). The main difference apart from flavour is that some types of plant based milk will thicken at different rates.

Coconut oil

Adding coconut oil or a dairy free spread also helps improve the consistency of dairy free condensed milk and gives a creamy flavour.

Cooking method

Add cornflour/cornstarch to a small bowl, add cold water and mix well to make a thin paste.

Place the oat milk, sugar, cornflour mixture and coconut oil in a small saucepan. Gradually warm over low heat, mixing with a whisk, until the coconut oil melts and the sugar dissolves.

Increase heat slightly and simmer very gently until the mixture starts to thicken. Do not allow to overheat or boil. Once it starts to thicken, remove from the heat and set aside to cool completely.

Use the dairy free condensed milk once cool or store in a clean and tightly sealed container in the fridge for later.

This recipe makes the equivalent of one 400g or 14oz can of condensed milk.

Storage

Dairy free condensed milk will keep in the fridge in tightly covered jar for up to a week. Be sure to stir well before using to ensure a smooth consistency.

(Condensed milk can be frozen for up to 3 months, but may separate in the freezer and will need to be mixed well after defrosting.)

How to use dairy free condensed milk

You can use this non-dairy condensed milk as a a substitute in any recipe that uses standard condensed milk as an ingredient. But if you are looking for some allergy friendly ideas, you’ll love these allergy-friendly recipes that all use dairy free condensed milk:

• dairy free coconut ice;
• vegan candy ‘spuds’ (coconut condensed milk balls);
• coconut and maple dairy free fudge;
• gluten, nut, egg and dairy free lemon slice;
• no bake chocolate slice;
• lemon balls; and
• dairy free ‘rum’ balls.

You’ll also find lots more allergy-friendly recipes to try on our recipe page.