Plant-Based Evaporated Milk

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

Plant-Based Evaporated Milk

You can use vegan evaporated milk in your favorite recipes that call for evaporated milk. This quick and easy dairy-free evaporated milk can also be added to your coffee, in puddings, sauces, and more!

Course Sauce

Cuisine American

Diet Vegan

Prep Time 1

Cook Time 25

Resting Time 15

Total Time 41

Servings cup

Calories 212kcal

Author Marly McMillen

Equipment

Medium Saucepan

Ingredients

3 cups plant-based milk

Cups - Metric

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 occasionally to make sure it's not scorching (burning) at the bottom of the pan. If it is beginning to burn, turn the heat down a little more.
Keep it at a gentle simmer for 30 to 40 minutes. The milk should measure out around 1 ½ 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.

Notes

The nutritional information will vary based on the type of plant-based milk you use. If you use non-sweetened milk, it will have fewer carbs and calories.

Nutrition