Vegan Sweetened Condensed Milk

Make this creamy vegan condensed milk recipe to substitute for condensed milk in your favorite recipes, like vegan fudge! Vegan sweetened condensed milk is easy to make even if you need it for a recipe you’re making right now.

A spoon full of vegan condensed milk hovers over a glass jar full of the mixture.

Several of my recipes call for vegan condensed milk and I realized that my process for making it is unique, so I thought I’d share it with you. If you like some more vegan “how to” recipes, you should check out my post on How to Make Vegan Coconut Whipped Cream, How to Make Vegan Meringue, and how to make Vegan Condensed Milk (which is great for savory recipes in addition to sweet ones).

Once I realized sweetened condensed milk wasn’t vegan, I sought ways to create a non-dairy sweetened condensed milk. I’ve tried several different processes to make this recipe and finally settled on this one.

Why This Recipe is a Winner

  • Using cornstarch creates a thick vegan condensed milk that firms up as its own layer in baked goods, like magic bars
  • Making this condensed milk from scratch is pretty easy, making it easy to adapt and use for your favorite recipes
  • Adding vegan butter adds a creamy texture and flavor that you’ll love
Ingredients in bowls are laid out on a white table. The labels next to them read, vegan butter, sugar, cornstarch, and plant-based milk.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Plant-based milk — Use your favorite plant-based milk, such as soy or almond milk. It can be plain or vanilla-flavored. I oftentimes use soy, but you can also use coconut milk to make sweetened condensed coconut milk (see instructions below).
  • Sugar — I use granulated sugar, but you can substitute maple syrup (it will impact the color, but it will taste the same). You can experiment with different quantities of sugar, between 1/4 cup to 1/2 cup.
  • Cornstarch — condensed milk is thick, so we’ll use cornstarch as a quick way to make this vegan condensed milk thick too.
  • Vegan butter — Adding a bit of vegan butter adds flavor.
A series of bowls have different ingredients in them, from oats to nuts. There are nuts strewn around the bowls. The middle bowl has vegan milk in it.

What Vegan Milk is Best for Condensed Milk?

There are various dairy-free milk options when making homemade sweetened condensed milk. You can use oat milk, almond milk, pecan milk, cashew milk, coconut milk, soy milk, and more. I tend to choose soy milk because it starts out with a thicker consistency. The good news is, thanks to the ingredients we’ll be adding, you can use any plant-based milk you prefer.

How to Make Vegan Sweetened Condensed Milk

  1. Combine the plant-based milk in a large microwave-safe bowl along with the corn starch, and sugar.
  2. Stir until there aren’t any lumps from the cornstarch.
    A hand holds a whisk, whisking a milk mixture in a glass pyrex bowl.
  3. Microwave for about a minute and stir. Repeat this until the mixture is nice and thick, usually 3 to 5 minutes of cooking.
  4. Use potholders to remove from the microwave.
  5. Stir in the vegan butter until smooth.
    A hand holds a spoon, stirring vegan butter into a creamy mixture.
  6. Allow it to cool before covering and placing it in the fridge.

Marly’s Tips

  • Be sure to use a large dish to prevent spillage in the microwave.
  • To make this on the stovetop, add the ingredients to a saucepan and stir. Place the pan over medium heat and bring it to a simmer while stirring. Simmer for 1 to 2 minutes until thickened.
  • If lumps form, simply pour the thickened milk into a blender and pulse until smooth.

Storage Tips

Once the mixture cools, transfer it to an airtight container and store it in the fridge for up to 7 days. You can freeze it in appropriate freezer-safe containers for up to 2 months. Transfer it to the fridge overnight to thaw before using it in recipes.

Making Thick Condensed Milk

After the first heating in the microwave, your vegan condensed milk will be runny.

After a couple of rounds in the microwave (or over the stove if that’s your preference), it will thicken up nicely. I usually let it cool on the counter and then refrigerate it until I’m ready to use it in my recipes, such as the ones listed below.

You know the dairy-free sweetened condensed milk is done when it’s thick, just like the regular kind and it will thicken even more as it cools.

Making Coconut Sweetened Condensed Milk

If you prefer making sweetened condensed milk without cornstarch, you can use coconut milk. Coconut condensed milk is rich and creamy, and relatively easy to make. Here’s how to do it:

  • Start with a 14-ounce can of full-fat coconut milk and pour it into a saucepan.
  • Add 1/4 to 1/3 cup of sugar (substitute maple syrup if you prefer).
  • Heat over medium-high heat until boiling, then reduce heat to medium.
  • Whisk regularly to prevent the milk from burning so the pot doesn’t boil over.
  • Simmer (low boil) for 30 to 45 minutes until it’s reduced by half and is nice and thick, stirring regularly.
  • Add a teaspoon of vanilla and then set aside to cool completely before using it in your recipe.

Because coconut milk has lots of fat, you won’t need to add vegan butter.

A small glass jar holds vegan sweetened condensed milk.

Frequently-Asked Questions

Is condensed milk suitable for vegans?

Typical store-bought condensed milk is made with cow dairy and is therefore unsuitable for vegans. However, there are now vegan condensed milk products available for purchase and great recipes for vegan condensed milk too.

Where can I buy vegan condensed milk?

You can buy dairy-free condensed milk in health food stores and sometimes the health food and/or baking section at your local grocery store as well. If your store doesn’t carry it, be sure to ask them too. The more requests they receive, the more likely they are to carry it.

Can I make sweetened condensed almond milk?

You can use almond milk to make sweetened condensed milk. It’s easy to make and creates an excellent, thick condensed milk that you can use in recipes just like regular sweetened condensed milk.

Vegan Condensed Milk Recipes

Would you like to see some of my dairy-free condensed milk in action? Here are some vegan condensed milk recipe ideas you can use and enjoy right away:

So that’s it for my recipe for vegan condensed milk, and some supporting recipes to go with it!

A jar full of vegan sweetened condensed milk sits in front of bowls of sugar and plant-based milk.
A spoon full of vegan condensed milk hovers over a glass jar full of the mixture.

Vegan Sweetened Condensed Milk

Learn how to make vegan condensed milk, with this quick, easy recipe with minimal ingredients. Use this dairy-free recipe in your desserts.
5 from 27 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10
Calories: 61kcal


  • 1 cup plant-based milk vanilla flavored*
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vegan butter


  • Combine the plant-based milk, corn starch, and sugar in a large, microwave-safe bowl.
  • Stir until there aren’t any lumps from the corn starch.
  • Microwave for about a minute and stir. Repeat this until the mixture is nice and thick, usually about 3 minutes (see notes for stovetop instructions).
  • Use potholders to remove from the microwave. Stir in the vegan butter until incorporated.
  • Allow to cool before covering and placing in the fridge.
  • Store in an airtight container in the fridge for 7 days.

(The products above contain sponsored links to products we use and recommend)


* If you’re not using vanilla-flavored plant-based milk, just add 1 teaspoon vanilla to this mixture.
To make this on the stove-top, add the ingredients to a saucepan and stir. Place the pan over medium heat and bring to a simmer while stirring. Simmer for 1 – 2 minutes until thickened. If lumps form, simply place it in a blender. Once the mixture cools, place it in a container and refrigerate until chilled.
Calories: 61kcal | Carbohydrates: 115g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 300mg | Sugar: 105g | Vitamin A: 505IU | Calcium: 300mg | Iron: 1.1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2021.

57 Responses to Vegan Sweetened Condensed Milk

  1. Avatar thumbnail image for MarlyAnnik Reply

    Hello, I want to try this condensed milk in a recipe for “sucre à la crème” (fudge). I usually use condensed cocount milk but I would like to make it without the coconut taste and try with oat milk. Do you think it would work? Will it be thick enough? Thanks

    • Avatar thumbnail image for MarlyMarly

      Hi Annik. I agree with you – I don’t always like the coconut flavor in every recipe. I find oat milk works really good for this sweetened condensed milk. Just make sure you use a large microwave-safe container because it can easily foam up and go over the edges. Alternatively, you can make it on the stovetop.

  2. Avatar thumbnail image for MarlyAlison Reply

    5 stars
    I love this recipe! I realised I needed vegan condensed milk in another recipe and didn’t have any in my pantry. Your recipe is so easy and quick, and yummy! Definitely keeping this one ☺️

    • Avatar thumbnail image for MarlyMarly

      Thank you Alison! I’m so glad you liked this recipe and that it came in handy for you!

  3. Avatar thumbnail image for MarlySandra Reply

    Do you know if this would work in flan? We can’t use coconut sweetened condensed milk due to an allergy.

    • Avatar thumbnail image for MarlyMarly

      Hi Sandra, I haven’t tried using this sweetened condensed milk to make flan, but I think it would work!

  4. Avatar thumbnail image for MarlyKay Reply

    5 stars
    Thanks for this recipe. Seems much easier (and faster!) than the stovetop version!
    I’m wondering if you have tried this with arrowroot, or any other starch? We are allergic to corn, so I’d like to avoid the cornstarch.

    • Avatar thumbnail image for MarlyMarly

      Hi Kay. Thanks for your comment. I definitely find this faster to make than boiling down the milk in a saucepan. I have not tried this specific recipe with arrowroot powder, but I have substituted for cornstarch in other recipes and it works just fine. I find it works just the same as cornstarch. Hope this helps!

  5. Avatar thumbnail image for MarlyWayne S Reply

    5 stars
    Dear Ms. Marly,
    Former Dairyman here. I grew up on dairy farms in Illinois and Wisconsin.
    I haven’t made this yet, however, I plan to.
    I’m not vegan, however, I am plant forward, or flexitarian. Mainly for economic reasons. In addition, after an open heart surgery in 2020 I switched away from dairy milk in 2021 to get my cholesterol down. It WORKED!!
    However, I’ve been making my own plant based milks ( Oat, Barley, Peanut, Pumpkin Seed, Green Split Pea So far… I haven’t tried rice milk yet. So that’s on the horizon ) for more than a year. Recently work colleagues introduced me to Agua Fresca. I’ve seen a bunch of recipes calling for both evaporated milk, and sweetened condensed milk. The prices charged for dairy sweetened condensed milk and evaporated milk at my local store are a lot more than I prefer to pay. Blame it on my Scots ancestors. Especially, when I can produce a premium barista style homemade, preservative free plant based milk for approximately $1.00USD per litre/quart.
    Luckily your page popped up as the first entry when I searched for “Can I make vegan sweeteneed condensed milk out of split pea milk?” So, here I am. I have also begun blogging about my adventures in what most folks call a kitchen. I have another name for it With that being said, when I make vegan sweetened condensed milk, I will definitely give you a shoutout.. This recipe looks easy and doable. I will, however, substitute rich simple syrup in for the sugar. As that is more affordable than Maple syrup. At least here in my neck of the woods in the U.S. I’ll also drop the amount to 25g or 50g of rich simple syrup as I’ve found it to be sweeter than sugar granules. I’m going to use milk made from green split peas as it is much thicker/creamier than Oatmilk, even when I up the oats per litre/quart of product from 90g to 180g.
    I’m going to try this recipe, and the evaporated milk recipe too, this week so I can make creamy watermelon, cucumber, Mango Agua Fresca. Horchata is also on the horizon.
    Thank you muchly.
    Yours, Very Sincerely And Respectfully,

    Wayne S

    • Avatar thumbnail image for MarlyMarly

      Hi Wayne! I’m a dairy farmer’s niece. I spent a little bit of time in my childhood on my uncle’s dairy farm, which he later turned into a sheep farm. My uncle was a hard worker and I imagine you are the same! Thanks for your thorough feedback. And we share a Scots ancestry so I understand your inclination to make it yourself (better and cheaper!). I have made a few different plant-based milks, including oat milk, but I’ve never tried split pea milk. I made soy milk at home so I can imagine it’s the same process. I’m intrigued and planning to try it myself now soon. Thanks for your inspiration! That’s a great idea to use simple syrup. Sometimes I’ll mention maple syrup for those folks who want to avoid overly processed sugars, but I agree with you that it’s pricey. I would love to see how your aqua frescas turn out if you’d like to send a pic! Thanks again for your comment – I truly appreciate hearing from you!

    • Avatar thumbnail image for MarlyMarly

      One more thing. I’m wondering how the thicker split pea milk will work in this recipe. I think I might cook it in a saucepan over medium heat so you can keep a closer eye on it (vs the microwave).

  6. Avatar thumbnail image for MarlyDiana Drahos Reply

    I want to use this in a macaroni salad recipe. Can I omit the vanilla for this purpose?

    • Avatar thumbnail image for MarlyMarly

      Hi Diane! Yes, omitting the vanilla should work. But I confess I have never made macaroni salad with sweetened condensed milk before. Let me know how it goes!

  7. Avatar thumbnail image for MarlyIvy Reply

    5 stars
    Thank you for recipes. I subbed the sugar for stevia and erythritol. Really good.

    • Avatar thumbnail image for MarlyMarly

      Hi Ivy! So glad you like this recipe and made it your own!

  8. Avatar thumbnail image for MarlyAlow Reply

    In the storage tips it says it’s good for 14 days and in the instructions 3-5. Which one is it?

    • Avatar thumbnail image for MarlyMarly

      Thanks for pointing that out Alow. It is fixed now to reflect 7 days in the fridge. I find mine lasts longer, even up to 14 days, but it’s better to be safe and use it within 7 days.

  9. Avatar thumbnail image for MarlyJacqueline Reply

    I want to make this to use in your key lime pie 🙂 Do you know how many batches I would need to get the equivalent of 1 can?

    • Avatar thumbnail image for MarlyMarly

      Hi Jacqueline. Great question! A typical can of storebought sweetened condensed milk is between 11 and 14 ounces. Thats around a cup and a half and so one batch of this recipe should work just fine.

  10. Avatar thumbnail image for MarlyTahlia Reply

    How many mL does this make?

Rate / Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.