If you are looking for non-dairy condensed milk, make this recipe for condensed soy milk. We discovered this a while ago when looking for ways to use leftover homemade soy milk before it went off.
Why You Will Love This Recipe
- Making homemade sweetened condensed soy milk is easy, and you only need a few ingredients.
- If you make fresh soy milk, you know it has a short shelf life, so this is the perfect recipe to stop food waste and use the milk that does not get finished before it expires.
- This recipe requires some attention as it cooks because it needs stirring and watching, but it will only take about 30 minutes of your time.
- This condensed milk is free from coconut milk and coconut oil, making it the ideal option if you don't like the flavor of coconut, which can be the main ingredient in other vegan condensed milk recipes.
Cost to Make
Estimated cost = $0.50 per cup using homemade soya milk or about $1.60 with store-bought.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Soya milk - we used homemade, but the recipe will also work with store-bought soya milk.
Sugar - use white granulated sugar (or beet sugar when making vegan condensed milk).
Because these sugars are white with a fairly neutral flavor, they won't alter the taste or change the color of the condensed milk too much.
Salt - just a pinch is needed to enhance the flavor.
Vanilla extract or essence is optional and adds a nice flavor.
Step 1 - Place the soy milk and sugar into a saucepan and cook over medium heat while frequently stirring. Cook until the liquid has reduced to about 1 cup (see notes below for Measuring Tips).
It can take about 30 minutes to reduce, but it can be a shorter time or slightly longer, depending on the size of the pot and the heat you are using.
Step 2 - Remove from the heat and stir in the salt and vanilla extract. Allow it to cool completely before using.
There are two ways to measure condensed milk - you can use a measuring jug/cup or kitchen scales (our preferred method).
Use a heat-proof measuring cup and carefully pour the hot contents from the pot into it.
If there is more milk than can fill the cup, return the milk to the pot and continue to cook until it reduces to the correct amount.
If the milk fills the cup or is slightly less, it is ready.
If you have kitchen scales, weigh the condensed milk - one cup of condensed milk weighs about 300 grams (10.58 ounces).
How Thick Does It Get?
Soy condensed milk is not as thick as regular condensed milk. Its consistency is more like a thick pourable sauce and can be used as-is.
However, if you would like it thicker, thicken it with a cornflour slurry at the end of cooking while it is over low heat.
To make a cornflour slurry make a smooth paste with 1 teaspoon cornflour and a little cold water.
Constantly stir the condensed milk as you mix in a small amount of slurry, adding only enough to get the consistency you are after.
Don't walk away - While cooking the soya milk down, don't walk away because it can rise and spill over if your pot is not deep enough.
How to tell when it is ready - toward the end of cooking, you will see a noticeable difference in the size and shape of the bubbles that form on the top - they will be smaller and tighter on the surface. The color will also turn a pale golden color.
How Much Does This Recipe Make?
This recipe makes about 1 cup (250 ml) of dairy free condensed milk, but you can easily double or triple the recipe to make more in one batch.
The serving size for this recipe is two tablespoons.
Calories Per Serve
There are about 74 calories in a two-tablespoon serving of condensed soy milk or 592 calories in one cup.
Use sweetened condensed soy milk to make things like:
- truffles with cake crumbs, brownies, fudge, ice cream, or
- use it as a sweetener for drinks like Thai pink milk, milkshakes or tea and coffee, or
- use it as a syrup to pour over pancakes and waffles.
Use alternative plant milk
You can use this recipe to make dairy-free condensed milk with other kinds of milk like coconut milk, oat milk, or rice milk.
Use powdered soy milk
If you don't have fresh soy milk and have soy milk powder, you can mix up the required amount of milk and use that to make this dairy free vegan condensed milk. You could also do the same using another vegan milk powder.
Use dairy milk
If allergies or dietary requirements are not an issue, use cow's milk.
How To Use
Use condensed soy milk as an equal replacement for regular sweetened condensed milk.
Allow the condensed milk to cool completely, transfer it to a clean, dry, airtight container and store it in the fridge until ready to use.
Because of the high sugar content in condensed milk, it will keep for weeks if stored properly in the fridge.
Dairy milk is the main ingredient in regular condensed, and because of this, it is not suitable for vegans. However, there are many different vegan condensed milk products available to purchase.
You can buy vegan condensed milk in most supermarkets, grocery stores, health food stores, and online, and if you can get it, you can make this recipe.
Recipes Using Soya Milk
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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Condensed Soy Milk
- 3 cups soya milk sweetened or unsweetened but not flavored
- ½ cup granulated white sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract essence
- Place the soya milk and sugar into a medium-sized saucepan and bring to a boil, then reduce the heat to medium and simmer for about 30 minutes or until the milk has reduced to about 1 cup, stirring frequently.
- Remove from the heat, stir in the salt and vanilla, and allow to cool.
- Store in an airtight container in the fridge until ready to use.
I love this idea because we usually always have some soy milk left over and I hate throwing it away.