Dairy-free Condensed Milk (Sugar-free and 5 Minute Options)

This recipe for Dairy-free Condensed Milk is a super simple recipe that’s a great wholesome alternative to store-bought condensed milk, and you can even make it sugar-free/low-carb/keto. You’ll love this for your dairy-free baking and recipes that call for condensed milk, and there are so many other ways to use it as well.

What’s even better, I’m sharing a special version that you can make in just just 5 minutes!

Why You’ll Love This Recipe

You’ll love this recipe for Dairy-free Condensed Milk is great because it’s:

• frugal — much less expensive than buying canned vegan condensed milk.
• versatile — you can use whatever dairy-free milk and sweetener you like based on what you have available and whatever your dietary needs are.
• uses common ingredients — no need to shop for special ingredients. You likely have everything you need in your fridge and/or pantry.
• super fast — the 5 minute recipe is about as fast as it gets.

Ways to Use This Recipe

• In recipes calling for condensed milk
• As a vegan coffee creamer.
• As a super sweet drink.  I know, it sounds crazy, but my oldest was drinking this stuff straight as I tested various versions..
• If you have any left, just thin it out with some water and use as a sweetened non-dairy milk drink.
• Add cocoa or carob to the thinned out version and you have Vegan chocolate or carob milk or add strawberry powder for a vegan strawberry milk!

Ingredients

• Coconut Milk Powder or Coconut Milk
• Water
• Sweetener
• Vanilla Extract (optional)
• Salt (I recommend Real Salt)
• Coconut Oil or other suitable fat (optional)

If using stevia extract as your sweetener, these spoons are invaluable. The 2nd smallest is the size of a typical stevia scoop.

Recipe Notes and Substitutions

• Vitamix: I used my Vitamix to make this milk (here is a link to where to get it on Amazon). You will obviously get a smoother result by using a high-powered blender like the Vitamix. Now, this is not as creamy as the store-bought stuff, but with no 2-hour cooking time and the amount of money you can save, this completely fits the bill for me.
• Sweetener: You can use virtually any sweetener you want for this recipe depending on your dietary needs. This post about stevia can help you make the appropriate conversion.
• Coconut Oil: You can add some coconut oil to either recipe to make it more creamy if you like. You can also use butter or a nut or seed butter. Of course butter has dairy in it so don’t use it if you need this recipe to be vegan, however I prefer butter for this recipe. Lighter-colored nut butters like cashew will make a more appealing-looking final result. 

More DIY Pantry Basics

– Powdered Sugar Substitute — so easy!
– Powdered Egg Replacer (like Ener-G) — works amazingly well in most everything!
– Homemade Sunflower Seed Butter — a great alternative to peanut butter!
– Homemade Vanilla Liquid Stevia — works great and is so inexpensive to make!
– Homemade Sugar-free Chocolate Chips — so much cheaper than buying them in the store. They’re dairy-free too!

Blender Method

• Place water, dairy-free milk powder, sweetener, salt, vanilla and coconut oil (if using) in blender.

• Blend until well combined.

Stovetop Method

• Place dairy-free milk in pan. Heat over low heat until simmering.

• Add sweetener and stir well. Heat until simmering.

• Reduce heat and simmer until it’s a thick consistency like condensed milk.

• Add salt and vanilla, if using, and stir to combine.

• High-Speed Blender: I used my Vitamix to make this milk (here is a link to where to get it on Amazon). You will obviously get a smoother result by using a high-powered blender than a regular one.
• Sweetener: You can use virtually any sweetener you want for this recipe depending on your dietary needs.
• Coconut Oil: You can add some coconut oil to either recipe to make it more creamy if you like. You can also use butter or a nut or seed butter. Of course butter has dairy in it so don’t use it if you need this recipe to be vegan, however I prefer butter for this recipe. Lighter-colored nut butters like cashew will make a more appealing-looking final result. 

Serving: 1oz | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 2mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg | Net Carbs: 1g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.