Vegan Evaporated Milk

Make this simple vegan evaporated milk recipe to use in your favorite vegan dishes! A number of recipes call for evaporated milk, and now you’ll have this quick and easy vegan version to make at home. You can add vegan evaporated milk to your coffee, in puddings, sauces, and more!

A small mason jar holds vegan evaporated milk. Behind it is a measuring glass with plant-based milk and a pie crust.

Evaporated milk has interested origins. It’s similar to the wacky cake, and has it roots in American history, this time it was the civil war. It turns out the original condensed and/or evaporated milks were created for food safety reasons — so it could be canned and stored for long periods.

Evaporated milk and condensed milk share a similar production process where milk is simmered over heat to cause evaporation of up to 60% of the water.

The original purpose may have been to distribute milk safely, but eventually home cooks discovered that the thick, creamy texture was perfect for recipes.

But what are you supposed to do when you’re vegan? Can you make evaporated milk vegan? I’m glad to report that not only is it possible, it’s easy too!

What is a vegan substitute for evaporated milk?

Evaporated milk is simply milk that has been cooked to evaporate up to 60% of the water content. This means you can make a vegan substitute using plant-based milk and a saucepan!

How to Make Vegan Evaporated Milk

Making a non-dairy evaporated milk doesn’t require a lot of ingredients. In fact, there’s really only one: plant-based milk. I love using soy milk, but I have also used other milks. I have yet to try my pecan milk, but I imagine it would make a tasty evaporated milk too.

You will also need a saucepan and a little bit of time. Most of the time involved in this recipe is indirect, allowing the milk to simmer in the pan, but you will want to stir it occasionally.

For the full recipe, including ingredients and amounts, scroll down for the recipe card.

Here are the steps involved in making vegan evaporated milk.

Step One: Add Milk to a Saucepan

Simply pour the milk into a saucepan and cook over medium heat until it simmers (low boil).

Turn the heat down to medium-low and allow it to gently simmer.

Plant-based milk is being poured into a saucepan.

Step Two: Simmer

I like to stir the milk occasionally to make sure it doesn’t burn on the bottom of the pan. If it seems like it’s getting brown on the bottom, be sure to turn the heat down a little more.

Plant-based milk is being simmered in s saucepan.

Keept it at a gentle simmer for 30 – 40 minutes. Keep a pyrex measuring cup nearby and pour it into it when you think the milk is ready. It should measure out around 1½ cups when finished.

Step Three: Strain

Remove the pan from the heat source and allow it to cool slightly before passing it through a fine-mesh strainer to remove any milk skin that might have formed while cooking. If you don’t have a milk skin, you can skip the strainer and pour it directly into the jar.

Vegan evaporated milk is being poured from a saucepan into a measuring cup.

Transfer the milk to a lidded container (I like to use mason jars) and refrigerate for up to 5 days.

What kind of milk can I use?

I prefer to use soy milk, however, there are a number of different plant-based milks you can use, such as almond milk, cashew milk, and more. To make evaporated coconut milk, simply use coconut milk.

Whichever type of plant-based milk you’re using, follow the steps in the recipe to create an extra creamy condensed milk.

How to Use Vegan Evaporated Milk

Now that you’ve made your evaporated almond milk (or whatever milk you’ve used), what do you do with it? I love using vegan evaporated milk in my pudding recipes. Here are some of my favorites:

New to Vegan Baking?

The idea of making cookies, cakes or muffins without eggs or dairy can seem like a hill too tall to climb! But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

Evaporated milk is in a glass jar. There's a measuring spoon beside it, a measuring cup and a pie crust behind it.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A small mason jar holds vegan evaporated milk. Behind it is a measuring glass with plant-based milk and a pie crust.

Vegan Evaporated Milk

5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: Vegan Evaporated Milk
Prep Time: 1 minute
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 41 minutes
Servings: 1 cup
Calories: 212kcal
Author: Marly

Ingredients

  • 3 cups plant-based milk

Instructions

  • Pour the milk into a medium saucepan and cook over medium heat until it simmers (low boil).
  • Turn the heat down to medium-low and allow it to gently simmer. Stir the milk occaisionally to make sure it's not scorching (burning) at the bottomo of the pan. If it is beginning to burn, turn the heat down a little more.
  • Keept it at a gentle simmer for 30 – 40 minutes. The milk should measure out around 1½ cups when finished.
  • Remove from heat and allow it to cool slightly before passing it through a fine-mesh strainer to remove any milk skin that might have formed while cooking.
  • Transfer the milk to a lidded container (I like to use mason jars) and refrigerate for up to 5 days.

Recommended Equipment

Notes

The  nutritional information will vary based on the type of plant-based milk you use. If you use a non-sweetened milk, it will have fewer carbs and calories. 
Nutrition Facts
Vegan Evaporated Milk
Amount Per Serving
Calories 212 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 236mg10%
Potassium 666mg19%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 12g13%
Protein 14g28%
Vitamin A 1855IU37%
Vitamin C 34mg41%
Calcium 661mg66%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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2 Responses to Vegan Evaporated Milk

  1. This is very useful. However, since I make my own plant milk, I’m going to try using less water to make “evaporated milk”. Do you think that might work?

    • Hi Melissa. I think that’s a great idea! You would end up with a creamy milk which is what you’l get with evaporated milk too.

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