Condensed milk's rich sweetness and thick texture make it essential for fudge, tres leches cake, and Vietnamese coffee, but plant-based versions deliver the same indulgent results without dairy.
The key to great vegan condensed milk is achieving that signature thick consistency and balanced sweetness that won't break when heated or mixed into batters.
From quick coconut cream methods to slow-simmered cashew versions, these alternatives provide the perfect base for your favorite desserts and beverages.
The 4 Best Substitutes
1. Coconut Cream + Sugar (Homemade)
Substitution Ratio
1 can coconut cream + 1/2 cup sugar replaces 1 can condensed milk
Pros & Cons
Pro Tip
Simmer coconut cream with sugar for 15-20 minutes until thickened. Stir frequently to prevent burning.
2. Cashew Condensed Milk
Substitution Ratio
1 cup soaked cashews + 1/2 cup sugar + 1/3 cup water replaces 1 can
Pros & Cons
Pro Tip
Blend soaked cashews with hot sugar syrup until completely smooth. Strain for ultra-smooth texture.
3. Store-Bought Vegan Condensed Milk
Substitution Ratio
1:1 replacement
Pros & Cons
Pro Tip
Brands like Nature's Charm and Let's Do Organic offer ready-made options
4. Oat Cream Condensed Milk
Substitution Ratio
2 cups oat cream + 3/4 cup sugar simmered until thick
Pros & Cons
Pro Tip
Simmer homemade oat cream with sugar until reduced by half. Naturally thick consistency.
Troubleshooting Common Issues
Condensed milk too thin
Continue simmering to reduce further, or add 1 tsp cornstarch mixed with water
Mixture separating or curdling
Reduce heat and whisk constantly. Add liquid slowly if combining with acidic ingredients
Not sweet enough
Add more sugar gradually while warm. Powdered sugar dissolves easier than granulated
Expert Tips
Professional Secrets
- Make large batches and freeze in ice cube trays for easy portioning
- Add a pinch of salt to enhance sweetness and depth of flavor
- For caramel color, add 1 tsp molasses or brown sugar to the mixture