Sometimes, the most basic of pantry staples opens up a world of culinary possibilities, and that’s what I bring you today — a wholesome, sweetened condensed milk substitute and an invitation to get creative in the kitchen. This is hands down the best non-dairy condensed milk alternative I’ve ever tried, and one that’s instant, free from refined sugar, and requires no cooking… And looks, tastes, and acts like the real deal in baking. Interested?
But first I have to share something: did you know that I grew up eating condensed milk as a standalone dessert? That’s right, my mom wasn’t much of a baker… I think she may have baked a cake or cookies a whopping total of NEVER. Instead, I was raised on liberal bags of candy and ice cream (thanks, Dad!) and jars of condensed milk (Mom’s favorite). And occasionally she would make a giant batch of dulche de leche by cooking the canned stuff, which was quite a special treat…
So you see, even though some of you are probably wondering what on earth you’re supposed to do with condensed milk, that sweet gooey substance and I go way back. Even though it’s odd and perhaps not the healthiest of ingredients to be nostalgic about, I can’t help but have a soft spot for that rich, creamy concoction in my memory. Going dairy-free obviously meant no condensed milk and at first I dearly missed it…
Then I realized that was totally silly — that’s what plant milk is for… of course! It’s funny how ingrained ideas are sometimes — why should anyone feel limited or barred from enjoying something as simple as condensed milk because of being dairy-free — and yet I fell for it as well. Some years ago once I got that part figured out, I started making my own from scratch, and even have an old recipe for it bumbling around on this blog somewhere. Only, it used a heap of powdered white sugar… and since I later made the switch to no refined sugar, that recipe was out, too.
Fast forward a little… I recently needed some condensed milk for a recipe (thanks to a reader request) and decided to make a healthier version. I had no idea how amazing this would turn out. My old recipe doesn’t hold a candle to this. This is honestly the ultimate condensed milk substitute — the only recipe you’ll ever need. The one that will get you caught sneaking around in the kitchen with jar and spoon in hand. And there’s no cooking or waiting involved. This “condensed milk” is DANGEROUSLY yummy and you’ll need some good self-restraint if you’re going to be making it… you’ve been warned!
Ok, but seriously, this recipe makes an amazing thick condensed milk alternative, without any weird or unwholesome ingredients. And the best part is that it’s instant (the “condensing” happens in the blender… so no need to toil over that stove). I’ve tested it out in several recipes calling for condensed milk so far with great results.
The only thing to note is that coconut manna (also known as coconut butter — this is the brand I use) hardens a little when chilled, so if you’re going to keep this refrigerated you’ll need to rewarm it very slightly to thin it out. Keep it at room temperature if you’re planning on using soon (within 1-2 days), or refrigerate and rewarm as needed.
Note: Baking — this recipe is good to go (as far as I can tell — worked in everything I’ve tried so far). Topping on things (think porridge, chia pudding, nice cream) — good to go. Spread (on toast or crackers) — obviously good to go. Eat it with a spoon — yes indeed… As a drink sweetener — you tell me (I drink my coffee black…) Update: Amazing! (Though if you’re blending it with another milk, you’ll need to double blend because Milk + Anything with Lemon = Curdling) See this recipe for an amazing Thai iced coffee using this condensed milk.
P.S. If you’re looking for a nut-free version, check out the older recipe instead.
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Sweetened Condensed Milk Substitute
Prep Time: 5 mins- Total Time: 5 mins
Yield: approx 1½ cups
Print Recipe
Pin RecipeDescription
An instant, raw, dairy-free sweetened condensed milk recipe made without refined sugar.
Ingredients
- ¾ cup raw cashews (pre-soak and strain only if not using a Vitamix)*
- ½ cup agave (or maple syrup, brown rice syrup, coconut nectar, etc.)
- ¼ cup coconut manna (also known as coconut butter)
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Instructions
- Make sure all ingredients are at room temp or slightly warmed before starting. Blend everything in a blender (a Vitamix works best; otherwise just pause and scrape down the sides as needed). Adjust the sweetness to your liking (especially if using an alternative sweetener to agave). Enjoy! Store leftovers in a glass jar in the fridge and gently rewarm as needed.
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
I’d love to hear what you’d use this in! :)
x Audrey
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Disclaimer: this post contains affiliate links for my favorite coconut manna and blender.
Hey Audrey,
How long can I keep this vegan condensed milk in a fridge (without the lemon juice, it’s for drinks)? I’m thinking of using it in a professional environment ;)
Thanks!
I have a recipe to make macaroons that ask for condense milk, I would love to try your recipe. Do you think I could use your condense milk recipe in place of canned?
Thank you,
Hi Michelle,
Yes, you can use this to make macaroons :)
Can this be frozen
Hi Nancy — yes, it freezes well.
I haven’t tried this yet, but I love SCM! And hate that it’s so full of sugar! When my brother and I were younger and visited Switzerland, our parents would buy us each a tube of the stuff and we could suck it out as fast or as slow as we wanted!!! That being said, your comment about milk + anything lemon= curdling, if you add the acidic (lemony) one into the milk, it shouldn’t curdle. It’s the same principle as adding lye into your oils when soap-making. You won’t have too much of the lemon in at a time compared to the amount of milk. At least here it only curdles if you do it the “wrong” way, and doesn’t explode!
Hi Annemarie. So funny — I grew up on the cans and never knew SCM came in a tube until I was well past not being able to eat it. I was a bit shocked the first time I saw a friend buy a tube to add to his coffee as I’ve never seen anything like it (I thought it was toothpaste!). Somehow picturing kids sucking on a tube of it on vacation is very amusing :)
The lemon + milk curdling is what I’ve experienced — it doesn’t always happen, you’re right, but it’s not uncommon given the right conditions. Here’s an article from the kitchn about it as an example.
Holy cow! Just made this and it is TASTY! I may or may not have eaten a few spoonfuls before I put it in my coffee… The only “negative” (if you can even call it that) was that it had a hint of sourness to it. I had a few extra cashews though, so I added those in and it cured the sour right away! Thanks for the delicious recipe, Audrey!
★★★★
Hi Stephanie. Thanks for sharing :) I’m glad you liked it. I think the sourness can sometimes happen if the lemon is tart — you can just leave it out next time, especially if using for drinks.
Can’t you make your own coconut manna by just grinding up desiccated coconut?
Hi Margaret. Yes, you can definitely make your own — just need a good food processor and you’re good to go.
Hi Audrey,
This is a great recipe as I am looking for a vegan substitute of condensed milk to add to homemade Indian dessert. Can I skip lemon juice as mentioned in the recipe?
★★★★★
Hi Risha, the lemon juice just adds a bit of tartness to offset the sweetness of the cream, but it’s not essential to the recipe in terms of function. You can just add a pinch more salt and 2 tbsp more water to replace the lemon juice if you prefer.
Great recipe & I love your photos! How did you take those please?
Hi Anna. Thanks very much.
I have most of my photography equipment noted down here (towards the bottom of the page) as well as in the faq section of the blog. Hope that puts you on the right track :)
I only gave this 4 stars because I haven’t made it yet. On my way out to get the nuts and will make this tomorrow. I’m hoping it works when I make Vietnamese iced coffee. FYI I use soaking water for nuts or beans to water my plants. The plants love it.
Thanks for sharing this recipe.
★★★★
Oooh, that’s an interesting tip, Valerie. I hadn’t thought of doing that :o Will give it a go next time. Enjoy the condensed milk :)
Lovely recipe! I am wondering how long I must soak the cashews before blending. Let me know if there is a suggested time or if a few hours is fine. Thanks for sharing… can’t wait to try this in spiked Thai iced tea!
Hi Dana,
I just added the soaking instructions to the notes underneath the recipe. I’ve been adding them to all my newer recipes, but this is an oldie so it didn’t have them in — thanks for bringing it to my attention :)
Enjoy!
How long do you pre soak the cashews?
Hi Tara, I just added the cashew soaking instructions to the notes underneath the recipe.
I was wondering if I could substitute anything for the coconut butter. Do you think Greek yogurt would work?
Hi Jane. You can do all cashews — it’ll be slightly different (not as close to a true condensed milk flavor), but comparable and still delicious. I think Greek yogurt will add an extra sour flavor which condensed milk doesn’t typically have, so I’d go with all cashews above that.
Ms Audrey, you are not alone. Even though my stepmother could cook great deserts. My Dad would open a can of condensed milk and bring two spoons we would share it and watch TV. Good memories.
Thank you have an excellent day!!!
Janice.
★★★★
Those do sound like good memories :) Thanks for sharing!
Hi Audrey,
I want to make this for my daughter, she thinks she may allergic to cashews and I have substituted macadamia nuts in the past, will it work for this do you think? Also, I can’t find coconut manna (I need it at short notice), shall I up the quantity of macadamia?
Many thanks, Lindsay
Hi Lindsay, I think without the cashew and coconut butter, it will end up more like sweetened macadamia nut butter. It would still taste good of course, but would be quite different to sweetened condensed milk in taste. If using for recipe though and don’t mind the flavor difference, it should still work as a substitute.
Hi Erika,
My mom has been dealing with pretty bad acid reflux, and thank God says she has been feeling better. I was dealing with a bit of it myself as well. I was doing some research and came upon this book… https://www.amazon.com/dp/B01EE0FA9W/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I have not read it, but it has pretty good reviews, and I read a bit about the author who is a doctor who seems to know what he is talking about. I want to get it for my mom once I start working. Look into it, and I hope it can help alleviate your discomfort. I will pray you feel better.
Also, in my search for a vegan condensed milk recipe, I found several that do not ask for any type of nuts. For those who have nut allergies, they are out there. :)
Blessings!
Does thisbwork well 4 icecream, cause have recipes thst require condensed milk which I don’t want 2 use.
Hi Cedric, yes, it should definitely work In an ice cream.
This condensed milk could be used in non dairy home made Bailey’s mix
Yeah, it would work great for something like that.
Well it’s about time I find someone with the substitutes that I need! I love love love to bake but I can never eat the stuff I make!! In the last 8 years my body has semi turned on me. I have GERD really bad becuz if a shortened esophagus. So I REALLY have to watch what I eat. It’s like a crap shoot, sometimes I can eat things and sometimes not. I adore and appreciate the thought and time given to create substitutes for people like me who are searching for some kind of normalcy. So thank u so much!
★★★★★
Thank you so much, Erica. And I’m sorry for my delayed reply here. I’ve been sick the last few weeks, so just catching up on the comments now ?). I’m glad the recipes are helping :) Happy baking!
Hi Erika,
My mom has been dealing with pretty bad acid reflux, and thank God says she has been feeling better. I was dealing with a bit of it myself as well. I was doing some research and came upon this book… https://www.amazon.com/dp/B01EE0FA9W/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I have not read it, but it has pretty good reviews, and I read a bit about the author who is a doctor who seems to know what he is talking about. I want to get it for my mom once I start working. Look into it, and I hope it can help alleviate your discomfort.
Blessings,
Kat
Hi there! I have a niece with dairy allergies. I’m wondering how this recipe would taste in a pasta salad?
Hi Brandy,
I’m sorry for the delayed reply. If you mean for one of those sweet pasta “salads” that are the dessert kind, then most definitely. If for a savory recipe, I’ve honestly never had a pasta dish with condensed milk in it, but if your original recipe calls for it then this would definitely work as a substitute.
This worked really well to make a healthy version of fudge. I made chocolate-peanut butter and white chocolate blueberry fudge with it! How long do you estimate this would last in the refrigerator? Have you tried jarring it? I presume it could stay shelf-stable for a year or more that way…
Hi Alexander — so glad to hear it worked well.
I haven’t canned it long term. In the fridge it “officially” can last for 3 weeks. I usually jar and freeze though and that way it can stay a really long time. I haven’t tried canning it properly for keeping at room temperature. I’d guess with the amount of oils, sugar, and lemon juice, it will probably preserve well, but can’t guarantee until I’ve tried it :) — if you give it a go, please let me know how it went.
Thank you so much for this recipe, sounds delicious! Excited to try it. Have been looking for a vegan condense milk version for awhile! I make a candy nougat called yema which is a filipino dessert. it requires cooking condense milk with eggs. would I be able to use this condense milk in this way and expect it to create the same consistency as the regular condensed milk? thank you! Again so thankful for this vegan version! so excited to try it! thank you!
Hi Carmenchu — I think it should definitely work well as a substitute for something like that. And now I’m curious to go look up what yema is :)
Ok, I just looked up yema now. Reading how it’s made (the frying process, etc.), I’m a little bit worried because this recipe uses coconut butter which is very heat sensitive (it cooks fast), so just as a caution, I’d say you’ll probably need to cook this for a much shorter time than a traditional version and on medium-low heat. That said, I think it should still work well. And I’d definitely love to hear how it turned out :)
Does it taste very coconutie?? My daughter do not like too strong of a coconut taste
Personally I feel that in this recipe it’s not very noticeable, but that’s just me. To me it doesn’t taste or smell “coconutty” once it’s ready, but each person has a different taste “threshold”, so would be hard to say if your daughter would be bothered by it — depends on how “sensitive” she is to it. I’d say the coconut flavor is not strong here though.
This is delicious! I’ve never had condensed milk so I can’t compare but this is perfect for the recipe I’m making. I’m including a link https://theheathenhomesteader.wordpress.com/2017/03/14/homemade-bounty-bars-recipe/. Thanks for the recipe!
★★★★
Thank you, Sherri! I’m glad you liked it. I use it in raw “bounty bars” as well — it works well as a substitute for the traditional.
Hi Audrey,
Do you have a recipe for raw bounty bars using this ingredient?
:-)
★★★★★
Hi Nicole. I do in my book actually :) They’re called “chocolate-coated coconut squares.”
OH my god!!! that was SO good! I have to admit we didn’t have coconut manna but we did have on hand bulletproof’s Cacoa butter ( I know it’s not the same thing – but we had it so i had to try it) IT worked! it is SO delicious!!! thank you thank you thank you!!!
★★★★★
Ooooh, cocoa butter sounds amazing actually! :) Thank you so much for sharing, Jo. I’m glad you enjoyed this.
Dear Audrey,
This condensed milk substitute is simply amazing! Thank you, thank you, thank you.
I am planning on opening a dessert shop for health conscious people and this recipe will make my dream come true.
If you don’t mind, I would love to hear your opinion on using local honey instead of maple syrup? Does it work well? How about if I use pure stevia leaf powder(100% grounded stevia leaf), what should I add to make the recipe more syrupy?
Again, thank you for your amazing work.
Hi Vera. I think honey is a bit of a hit and miss. I don’t use it in recipes for various reasons, but in terms of functionality I find sometimes it can get crystallized faster than another sugar due to the high speed blending — really depends on the honey type / batch, etc. so it would take experimenting. It would also of course add its own flavor and you’d likely need to use a bit more of it because maple syrup is sweeter. About the stevia idea — just add some water or plant milk to balance out the liquids ratio and it wouldn’t be a problem (the flavor of course is another story, but if you like stevia then it shouldn’t be an issue). One thing my friend used to do was steep stevia leaves in boiled water and then using the water as a sweetener — she swore by it not having that classic stevia taste. She used to buy dried leaves in bulk and use the water in her desserts — maybe something like that would work for you too :)
Thank you so much for your generous response. This evening, I experimented with stevia powder and liquid, not yet with stevia water, and I have to say the flavor with maple syrup is much more interesting than with stevia. Cashew and maple syrup go well together. Sending you much love!!!
That’s genius! I’ve only found one brand of stevia I can handle, but still not to full sweetness due to taste. I do however have seeds! Yea
Awesome — have fun, Edith :)
Hi. I came across extra thick and rich coconut cream at Trader Joe’s. Have you ever used that in a recipe as a substitute for condensed milk? Is it a one for one substitution?
Hi Heidi. I haven’t used it as a condensed milk substitute, but I have had extra thick coconut cream. It’s not sweet (which a key element of condensed milk) and has a different texture. I don’t think it’s a one for one substitution. That said, I could see it being delicious with a sweetener.
can i bake sponge cake with this eggless sponge cake please
Do you mean your sponge cake recipe calls for sweetened condensed milk?
Have you tried this with pumpkin pie? Also wondering if I could use xylitol instead? Thanks!
Hi Nikki. I think xylitol would be fine so long as you like the taste of it. If it comes up a bit too thick (since you’ll be using a dry sweetener as opposed to liquid, just add a tiny bit more water. I haven’t tried it in pumpkin pie personally, but I had a reader that said they did and that it worked well (not sure what recipe she was using though).
We are allergic to dairy (me) and coconut (daughter). Any suggestions for substituting the conic nut butter? Thanks!
Hi Ronan. You can do all cashews — it’ll be slightly different (not as close to a true condensed milk flavor), but comparable and still delicious.
I recently got back into cooking / baking to help expand the horizons of an intensely picky daughter of mine. Of course, being allergic to dairy made it annoyingly difficult to understand what I was making for her, and more often than not ended in recipes going straight from oven to trash. Articles like this have opened up an amazing opportunity to enjoy cooking and discover new recipes.
Thanks for sharing.
Hi Chris — you’re welcome. Hope you find some great alternatives that your will love daughter :)
This substitute looks amazing! I can’t wait to try it!! I found a recipe I am dying to try but I don’t know if a milk alternative will work and frankly, I’m a little afraid to try it haha :) I have copied the link below, any thoughts or advice would be much appreciated :)
Hey Brittney,
No worries :) I’d definitely be happy to offer my opinion, but I think the link didn’t copy over into your comment. Do you mind sharing it again?
Ok, so I just had a look at the link you emailed in (http://getinmybelly.com/almond-joy-cookies/).
I think it should work well. I never tried to make cookies like that with it, but I did use it in a similar recipe in the form of bars and it worked great. I have this really old recipe bumbling around on the blog for magic bars, which are basically all those cookie ingredients in layers though originally I made it with a different condensed milk substitute. So I gave it a try with this condensed milk and it worked great (much better than original, in my opinion). If you’re curious, this is the recipe: https://www.unconventionalbaker.com/recipes/vegan-gluten-free-magic-bars/
So in short, I think it should work, but that said, I would try a very small batch first just to make sure you’re happy with how things turn out.
Let me know how it goes if you give it a go :) Would be helpful to others thinking of doing something similar down the road..
I was so excited to see your recipe! I love SCM but hate that it is so unhealthy. I was curious, before trying it though, if you can taste the coconut or if it is too overpowering. For example, I made my favorite quinoa dish the other night with a different kind of coconut oil (I know you’re using coconut butter.) than I normally use. It tasted so much like coconut that I thought I was going to throw up when I ate it. I don’t like anything that tastes too coconutty. ?
Hi Kayla, I didn’t find the coconut to affect the flavor in this at all. I know exactly what you’re talking about with some coconut oils ? ? Nothing like this in this recipe. The other ingredients really mellow it out.
Awesome! Thanks so much!
You probably tried this by now, but for others who might be wondering I find that anything with coconut fat/oil tastes coconutty! People who use coconut oil a lot don’t seem to taste it (our raw dessert blogger friends being chief among them), but my experience as an infrequent coconut oil/butter consumer is that coconut “mana” (aka coconut butter) tastes very coconutty, because that’s what it is! It’s pureed coconuts, so just as pureed peanuts (aka peanut butter) tastes like peanuts, so too the coconut butter :-)
I’m usually good at spotting the coconut, but in this recipe I feel it’s not very noticeable. That said, if someone is really set against coconut it’s prob not a good idea to try recipes with it — you’re right. There are other condensed milk alternatives out there, usually involving cooking things down or using powdered soy milk-type ingredients in concentration that would perhaps be more suited for someone looking for a coconut-free recipe.
I just got diagnosed with food allergies (dairy, coconut, rice, walnut, etc.) so I’ve been looking for dairy free alternatives for cooking/baking. I’m fine with cashews but I’m not a huge fan of any kind of nutty taste, is there anything I could sub in for the coconut that would help? The simplicity of this recipe sounds amazing!
Thanks!
Hi Elizabeth. The cashew in this don’t make the recipe taste nutty — they blend quite smoothly and the mixture really does resemble the taste of sweetened condensed milk. The coconut manna helps with the creaminess of the recipe. You could exclude it and replace the 1/4 cup with more cashews instead. It will affect the creaminess a bit, but should still get you close enough to condensed milk. If you can handle non-dairy butters, you can add a tiny touch for creaminess instead (just make sure it’s not a very salty one).
Thank you for the substitute for coconut! I have an allergy as well and it makes so many vegan recipes difficult.
You’re welcome, Kathy. Enjoy!
Also, not sure if you saw, but there’s a “coconut-free” tab on the recipes page so you can find more options that are suitable that way as well.
https://www.unconventionalbaker.com/all-recipes/
OMG Audrey, this recipe might have just changed my life. Will give it a try soon and if it works out I shall eat my favorite brazilian treat again (brigadeiro) !! so excited, thank you :)
★★★★
Ah, enjoy it Silvia! I’ve had quite a few people share they made brigadeiros with this :)
My little girl and I made this today. It’s quite delicious! Do you have any tips to make it less “grainy”. I blended and blended but still a little grainy. I did not soak the cashews because I used my vitamix. The only thing that I’m thinking is that I could double the recipe to better cover the blades. It was really slinging it on the sides and lid. I kept scraping down the sides but as soon as I started it back up and increased the speed, it was all over the sides again. It didn’t look like you had that problem. ;)
★★★★★
Hi Christina,
Yes, doubling the recipe would be the next best step. Are you using a newer low profile Vitamix or one of the older taller models? I’ve heard the newer ones don’t catch small amounts of filling well enough so you have to increase the volume.
OMG. I found your blog today and I’m in LOVE! You had me at raw sweetened condensed milk. My mom did use it to bake when I was a child but I loved to lick the the spoon, the can, and anything that it touched. I’ve got my Amazon cart ready to go! This WILL be made Two days from now. (Thank you Prime! Lol) Thank you for sharing your cooking genius with us!
Aw, you’re most welcome, Christina! Enjoy it :)
We are dairy free and i have been trying different ice cream recipes. No luck yet. I found one that called for condensed milk. Do you think this would work?
Hi Stefani. I’m not sure what the recipe you’re using is, but so long as you don’t have to heat it up I’m pretty positive it’ll work just fine.
No heating just put all ingredients in an ice cream machine. I am so excited to try this recipe!!
Great! :)
THANK GOD FOR YOUR RECIPE…..
Enjoy it :)
I’m intrigued by your recipe! A friend just gave me a recipe for a granola bar using sweetened condensed milk so I needed a dairy free substitute. Just wondering if there’s anything to substitute for the cashews as I suspect I have may have developed an allergy (itch, itch, itch!)
Glad you found the answer below, Shannon :)
Have you ever tried it sweetened with dates? Do you think that could replace the coconut manna?
Hi Barbara,
I haven’t tried it with dates because it would just not be anywhere near a condensed milk mimic (color, texture, etc.). It would be absolutely delicious though as a sauce or spread. I do have a recipe for a dulce de leche caramel sauce on the blog using dates if you’re interested. The coconut manna adds creaminess and a smoother texture, but you can also try this all-cashew instead if you prefer.
Vietnamese coffee – Ca phe sua da – the most unique iced coffee there is. It brews on your table while you eat your meal. Most important (and fattening) ingredient is sweetened condensed milk. Not mentioned in the video is the secret ingredient, a small amount of “beurre demi sel” (slightly salted French butter). Kerrygold Pure Irish Butter will do as well, and can be found in your local grocery.
I’m hoping I can substitute Cashew Butter for grinding up raw cashews.
Watch the video if you’ve never had Ca phe sua da. It’s potent and delicious. You can get everything needed at your local Asian market. The coffee maker itself costs 3 or 4 dollars.
https://www.youtube.com/watch?v=fuGQ-ebKbac
https://www.youtube.com/watch?v=fuGQ-ebKbac
★★★★
Thanks very much for sharing, Michael. I’ve made a similar drink with this condensed milk substitute (a thai iced coffee) and it worked wonderfully. You can use cashew butter no problem, the only thing is the color will be slightly darker and also the cashew flavor will likely be a bit more pronounced because cashew butter is typicall made from roasted cashews. Otherwise you should be all good to go :) Enjoy it!
In this case, the darker color is conveniently irrelevant, as it is mixed in with black coffee. Thanks for the tips!
Right.. :) Well, glad that works then.
Michael, I was wondering if you have tried this and how it well it worked. I am becoming increasingly lactose intolerant but love love love Vietnamese coffee. I tried this recipe and the taste isn’t the same (though it was still amazing, just not the same) and because I usually take all day to drink my coffee, the ingredients ended up separating with the cashew bits floating to the top. I’ve been looking for a non-dairy substitute that would get me as close to the same taste as possible, otherwise I might just have to give it up.
★★★★
Not answering on behalf of Michael, but just wanted to chime in… interesting question. I’ve never had real Vietnamese coffee, so I wouldn’t know the difference in flavor. So I’m glad you shared. Do you think you could narrow it down to what it is exactly that’s different? I know it’s a subtle thing, but curious to know the difference you’re detecting. I tried it in the Thai iced coffee and loved it, but I drank it straight away and there was no separation.
I hope you find a good substitute though — best of luck! :)
Is there a way to make this without coconut?
Hi Liane, you can try cashew butter instead. I haven’t tried, but suspect it would work well. The coconut butter adds a nice creaminess and thickness to this. Cashew butter will make it a tinge darker though.
I just stumbled upon this site!!! Love it!!! I will soon be trying the condensed milk in flan. I’ll let you know how it works. I can have dairy but want a way to eliminate the sugar..this will work with Stevia.
★★★★
Hi Trisha,
I haven’t tried it with stevia, but it would change the flavor quite a bit so you’ll need to do some adjusting to flavor it right. If you try it I’d love to hear how it goes or what you did :)
Can this recipe be used in making ice cream. 2 ingredient ice cream = heavy cream whipped and condensed milk.
Hi Gloria,
I haven’t tried, but I don’t see why it wouldn’t work. I’d go for it. If you try it, let me know how it goes :)
Found a recipe to make my own creamer….will this work. Also my sister is gluten intolerant and her husband lactose intolerant so this would be a perfect fix. They use coconut milk in everything. Going to send your blog info to her. Thank you for your quick response.
Sherry
I can confirm that this is THE BEST non dairy creamer EVER! I made some this morning, without lemon, but my sweetener was 1/4c honey and two tablespoons Pyure (stevia brand found at Walmart). Pretty sure this woukd fool even the most discerning commercial creamer user.
So glad to hear that, Kris! Thank you for the wonderful feedback — enjoy it! ♥
Thank you Kris…..awesome. I have stevie and will give it a try. Have a super day. :)
★★★★★
Hi Sherry, so happy this recipe fits your needs. For a creamer I’d leave out the lemon juice, but otherwise yes! See the latest comment from Kris who used it as a creamer and says she loves it.
Enjoy it!
What can you use in place of cashews if anything? I am allergic to peanuts, therefore, stay away from all nuts due to contamination when packaging.
Thank you
Debbie
Hi Debbie,
In terms of flavor, cashews are an important element. But if you don’t mind a flavor switch, then you can try something like replacing the cashews with more coconut butter (it will be quite coconutty) or extra firm silken tofu. If you try either, I’d love to hear how you go.
I see the answer to my question. Thanks! I’ll be trying this too!
There are companies who sell peanut free nuts, we’ve just bought some from Royal Nuts, yummy!
This is the most amazing thing I have ever tasted. I made two batches and used it in a vegan fudge receipe.
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So, so happy to hear that Tiffany! Thanks for coming back to leave your feedback :) I can imagine how delicious the fudge would be!
I’ll be making this into coconut macaroons for Christmas. They should be terrific. Thanks!
Hi Corinne,
Sorry I missed your comment here — but that’s great! I hope you enjoyed the recipe :) Happy New Year!
I just made this and it came out really good. I’ve been making condensed milk with coconut milk and coconut sugar and slaving over the stove until that thickness is achieved. Now I can do it within minutes using your recipe, I will add this to my website for my readers and cite yourself as the author with a backlink.
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This sounds like an amazing recipe. Thank you for sharing. Just curious as to how long it will keep fresh. I like sweetened condensed milk in my coffee, but don’t use all that much a week.
Hi Colleen,
So sorry I missed your question! It will keep fresh in the fridge for a few weeks. If you’re planning on adding it to coffee along with another plant milk, omit the lemon juice from the recipe to prevent the other milk from curdling. Other than that, you’re good to go :)
Oh, and you can always divide the batch and freeze some, which would work especially if you only use a tiny bit at a time. It thaws out well.
This would be great to make a dairy free version of a Vietnamese recipe -,avocado shake called sinh tố bơ
Would be easy to substitute the milks
Makes about about 2 1/4 cups, enough to serve 2 or 3
Avocados_in_vietnam_2 1 ripe medium avocado (6–8 ounces)
1 cup ice (8 ice cubes)
1/3 cup sweetened condensed milk
1/4 to 1/2 cup milk
Scoop the avocado flesh into a blender. Add the remaining ingredients, starting out with the least amount of milk and puree until completely smooth. Taste and add additional milk, depending on the avocado type and if a thinner consistency is desired.
Oh, Tracy, that sounds amazing. I’m going to have to try it! I tried a Thai iced coffee with it recently and loved it: https://www.unconventionalbaker.com/recipes/pumpkin-spice-thai-iced-coffee-dairy-refined-sugar-free/
I bet the avocado version will be delicious. Thank you so much for sharing! <3
It’s delicious!! I do it quite thick so it’s like ice cream. Avocado is surprising good as a dessert instead of savoury :) xx
I agree, Tracey — I love avocado in desserts. That’s why I got all excited about your drink recipe :) Can’t wait to try!
hey, can I use coconut oil instead of butter?
Hi Libby,
I don’t think coconut oil will work here because it doesn’t have the same smoothness, creaminess, and volume. You’ll end up with something delicious, but not a condensed milk. If you can’t find coconut butter easily, you can make your own by processing shredded coconut in a food processor into a butter consistency.
OMG! Did you just answer my (gluten/dairy allergy) keylime pie dreams?!?!?!?!
Trying it this weekend!!!!
Enjoy it, Katelyn! :) I actually have a keylime pie recipe on the blog too, if you’re interested in a raw-ish version: https://www.unconventionalbaker.com/recipes/gluten-free-vegan-creamy-key-lime-pie-paleo/
I made something very similar to your recipe. It was amazing!!!!! I can’t wait to try some more recipes
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Im making this recipe now. Is the coconut butter this hard to work with normally? Ive been warming up for about 15 min but its still very solid on the bottom. Im trying to get everything mixed.
Just wanted to add that you can also make the 2 tbsp water very warm water, and that will help to warm up the coconut butter as it blends.
I was needing to warm up the coconut butter because I couldnt get it out of the jar LOL! It was so stiff that I couldnt spoon it out. I had to almost liquify it to be able to get it out. Nonetheless I got it done and I was pleased with the results. I used it to make a brazilian recipe called “brigadeiro”. The condensed milk thickened and turned into fudge just like the real thing. It was easy to roll into balls and even the chewyness was there. It doesnt get as glossy though, but I think can is easily covered by sprinkles. I did think that the lemon juice could be easily identified it in the final product. Next time I’m going to try with half the amount.
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Hi Natalia,
Thank you so much so happy it worked with the brigadeiro recipe! :)
And thank you about the note on the lemon juice — since you were the second person to mention it I looked over my notes and remade this again — and you’re right. Too much lemon juice. I originally had the recipe doubled, but forgot to half the lemon juice when I shared it here. Good catch and thank you. I changed it to 1 tbsp, which seems the right amount to me. But it can even be reduced more and replaced with a bit of water — the lemon just adds a touch of tang & acts as a preservative.
Thank you for sharing!
Audrey I’ve never had condensed milk so I have no idea what it’s supposed to taste like but this one looks and sound s great. I love all the ingredients. I may have to try a single size serving of it to use in my orzo latte.
I had to read your first sentence twice. Never?! Really?! Is that possible? :) Well, there’s always a first…
Audrey your recipes are fab. You should put out a cookbook. And just an ebook but a regular book.
Hi Sharon,
Thanks very much. Appreciate it. I’m working on both, though most certain ebook will be out before the print book — but both are in the plan!
I am happy to hear that. Ebooks are fine but I am old fashioned and love to have a real book in my hands.
WHAT! I can’t wait to make this. I think I need to use it in a thai iced tea… because that’s what immediately comes to mind when I think about recipes I miss out on bc of not being able to have condensed milk. This is genius and the texture and even the color looks spot on. <3 XO
Thanks Alison — that’s what everyone’s been saying! I must try this condensed milk latte thing — that’s too many people raving about something I’ve yet to try. Need to fix that ;)
You know. I was just wondering how to do this. I will have to remember this and try as a coffee creamer too. Bet it is great. I am slowly adding some things back in my diet. Cashews may come sooner than I thought. I hope you are well. PS. Love the bokeh in your photos.
Thanks very much, Sarah! I hope you can do cashews soon. I used to not be able to handle them as well, but I’ve been able to work them back in. The body is amazing at rebuilding itself, isn’t it? You could try this with just more coconut butter instead of the cashews — the cashews help to add a smoothness and help the coconut flavor not to overpower things, but if you don’t mind, then that’d be a good substitute.
Yay for a refined sugar free, dairy free Condensed Milk Substitute. Pinning this for my Christmas Baking.
Thanks for sharing, Laureen. Enjoy it! I can definitely see it coming in handy for holiday baking.
Wow this is an ingenious recipe!! Reading what you wrote about this non-dairy condensed milk, I was super interested to see what the ingredients would be. Because the texture is so spot on!! And I can’t believe it’s made with cashews and coconut butter, so smart! :D
Thanks Sarah. And yes, the texture is as close as can get to the real deal — don’t think anyone would be able to tell the two apart by looking.
Where had this been all my (baking) life??? Great quick and easy recipe!
Hehe. No worries Bethany. Happy to share :)
This is so awesome! I’ve been looking for a healthy condensed milk alternative for ages!!! Thanks so much for sharing this <3
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You’re welcome, Lucie :)
Definitely a recipe I need to keep in my back pocket. Sweetened condensed milk is so handy, I love that your version is raw too!
Thank you, Brianna! It’s definitely a good staple to have in mind, especially as a dairy-free alternative.
YES! I found a recipe for condensed milk and have been looking for a dairy-free alternative. Thank you for this!
Glad to hear that Emma — seems like a lot of people have been looking for this. I’m amazed at and amused by the amount of interest :) Enjoy it!
Oh thank you so much for posting this! I use sweetened condensed milk in my 5-minute fudge and have gotten a few requests for this! Now I have a link for people that I can feel good about! Pinned!
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You’re welcome, Elle. Dairy intolerance goes side by side with gluten-intolerance so often — I can understand why people would want a df alternative to your fudge. Glad I could help :)
Oh wow – this is amazing! Thanks so much for the recipe. I can’t wait to try it out (and see what you’ve been using it in).
Thanks so much, Kari. Enjoy it! I’ll try to share those recipes soon.
Thank you so much for this recipe! Do you know what I dream of when I see it? A Thai Iced Tea I can actually drink!! My fav. recipe for it used to call for half and half and sweetened condensed milk. I could come up with a sub for the half and half with coconut milk cream but it was always missing something. Can’t wait to try it!!
That’s amazing to hear, Eryn. So happy you can have that latte again — made my day to see all the excitement over this recipe and seems like many people have been missing condensed milk in their lattes. Enjoy it!
Ah yes! Another blogger just posted a recipe for it this week and I was so happy, but then I saw a great coconut one you could just buy too :P Hahaha! But alas, no more “no condensed milk dilemma!”
Awesome <3 Can't go wrong with too many options! So curious what the other recipe used? :)
It’s the super simple recipes that are sometimes the most exciting! I’m just imaging pies and ice cream and dessert drizzles and I don’t even know what else you can make with sweetened condensed milk! My grandma used to just eat it like dessert too, I’ve never tried it myself, but what’s not to love in this version! I remember having it in those 7 layer cookie bars once or twice, but I can’t wait to see what you have coming :)
Your grandma and I would have had a splendid time then ;) I actually discovered over the last 24 hours that it was quite normal for many to eat it like a dessert growing up (based on peoples responses to the recipe everywhere anyhow), and here I was made out to be a total weirdo by my husband and friends for nibbling on some with a spoon (my husband calls it cat food…)! Seems like something you definitely miss if you grow up with it! And yes, it makes an amazing decadent dessert drizzle.
I used to eat that straight out of the Nestlé tin, growing up in India ?
Oh, I noticed condensed milk is so popular in a lot of Indian sweets! I loved it straight out of the tin too as a kid :)
Wow, this is so easy! I love how silky smooth it is. Perfect!
Thanks so much, Jenn. It is a super easy recipe. Ready in no time.