3 Best Vegan Substitutes for Sweetened Condensed Milk

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If you follow a plant-based diet and love to bake, you’ll want to check out these tasty and super-simple dairy-free, vegan substitutes for sweetened condensed milk.

Sweetened condensed milk is a staple of so many traditional baking recipes. This can be a bit of a problem if you’re following a vegan or plant-based lifestyle.

But before you throw out your grandma’s pumpkin pie recipe, know that there is hope.

While commercial vegan condensed milk alternatives are hard to find, it’s easy enough to make a vegan substitute for sweetened condensed milk right at home.

We tested a number of recommended substitutes and found three that worked amazingly well in a wide variety of recipes. We even created our own unique recipe that we think is worth a try, as well.

Is Condensed Milk Vegan?

No, condensed milk is not vegan. Condensed milk recipe is made by taking whole milk and exposing it to heat in a saucepan in order to remove 60% of the water. Sugar is then added to the thickened product to make sweetened condensed milk.

So aside from the sugar, this product comes entirely from cows. Luckily, for those of us following a vegan diet, there are some easy-to-make vegan alternatives to this classic baking ingredient.

The Best Vegan Sweetened Condensed Milk Substitutions

Whether you are in a hurry or short on ingredients, these sweetened condensed milk vegan recipe alternatives are here to save the day.

1. Full Fat Coconut Milk

The best substitute for sweetened condensed milk is full fat coconut milk with a sweetener. With only two ingredients, it’s one of the simplest recipes we tried and makes a very convincing condensed milk recipe alternative. This recipe has a bit of a coconutty flavor, but this is not overly noticeable when used in most baked good recipes.

When used in more straightforward applications, such as for dessert frostings or as a coffee additive, the taste is much more apparent, but not at all off-putting.

For this recipe, all you’ll need is:

  • 1 can of full-fat coconut milk
  • ⅓ c maple syrup, sugar, or coconut sugar

How to make full-fat coconut milk vegan sweetened condensed milk:

  1. Stir together the coconut milk and maple syrup (or sugar) into a small pot or saucepan.
Woman's hand pouring maple syrup into a pot of coconut milk on a white counter
Photo: Kirsten Nunez

2. Bring to boil then reduce heat to medium-low. Simmer for about 45 minutes, whisking every 5 minutes. The liquid should reduce by about half and turn from white to beige-ish (it will be darker if you use coconut sugar or maple syrup).

Overhead photo of vegan condensed milk in a small pot after cooking
Photo: Kirsten Nunez

It’s important to whisk the liquid frequently, about every five minutes. This will prevent the mixture from bubbling over.

3. Remove from heat and allow to cool.

Vegan condensed milk dripping off of a spoon into a small glass bowl on a white counter
Photo: Kirsten Nunez

Once set, this sweetened condensed milk will keep in the fridge for about 10 days.

This recipe yields about ¾ cup of product. View the printable recipe card for this version below.

2. Soy Milk Powder

This version of vegan sweetened condensed milk requires a few more ingredients but takes a fraction of the time to prepare.

It also has more of a traditional condensed milk taste to it. But it does require soy milk powder, which can be a bit tough to find and is not suitable for those with soy allergies. (If this is the case, you can replace the soy powder with rice milk powder and get similar results.)

For this recipe you’ll need:

  • 1 ¼ c soy milk powder
  • ¾ c white sugar
  • ½ c hot water
  • 2 tbsp coconut oil
  • ¼ tsp salt

How to make soy milk powder vegan sweetened condensed milk:

  1. In a blender, mix the soy powder and sugar.
  2. In a bowl, stir in the hot water, coconut oil, and salt.
  3. Add the liquid mix into the blender.
  4. Blend for about 1 minute until well combined.
  5. Pour into a container immediately and allow to cool.

Once cooled, this mixture will thicken to the perfect consistency to use in any recipe you would use dairy-based sweetened condensed milk.

This recipe yields about 1 ½ cups.

3. Nut Milk and Cashews

If you are looking for a healthier take on sweetened condensed milk, you’ll love this vegan alternative. Not only is it made using better-for-you ingredients, but it utilizes natural sweeteners rather than processed sugar.

The taste of this milk recipe is similar to the real thing but with earthier undertones. But if you are used to naturally sweetened baked goods, you probably won’t even notice.

For those with coconut allergies, this recipe is perfect. It does not utilize coconut milk or oil.

For this recipe you’ll need:

  • 1 cup cashews
  • About ½ cup almond or other nut milk
  • ½ c maple syrup
  • 1 tsp vanilla extract
  • ⅛ c sea salt

How to make nut milk and cashew vegan sweetened condensed milk:

  1. Add all ingredients to a blender. (NOTE: If not using a high-speed blender, then you should soak the cashews overnight first.)
  2. Blend until smooth, about 2 minutes.
  3. Transfer to a pot or saucepan and simmer over medium-low for about 5 minutes, whisking constantly.
  4. Adjust the thickness by stiring in more milk or syrup as needed.
  5. Allow to cool.

This recipe makes about 1 ½ cups. It can be stored in the fridge for up to a week or in the freezer for months.

Condensed Milk vs Evaporated Milk

If you do a lot of baking, you’ve probably noticed that some recipes call for sweetened condensed milk while others call for evaporated milk. It’s important to note that these are similar but entirely different ingredients.

Both are created by exposing whole milk to heat to reduce it to a thick liquid. This is technically evaporated milk. Once sugar is added to the mixture, it becomes sweetened condensed milk.

If your recipe calls for the latter, the options above and below are perfect for creating a vegan substitute. But if the recipe calls for the former, you’ll want to reference our article on vegan substitutes for evaporated milk.

Vegan/Dairy-free sweetened condensed milk substitute pouring off of a spoon into a bowl

Vegan Condensed Milk Substitute

Learn how to make dairy-free vegan condensed milk with just two simple ingredients. Add it to coffee or tea, drizzle it over fresh fruit, or use it as an ingredient in your plant-based recipes for baked goods, pies, fudge, pudding, and more.
Click stars below to rate, or leave a full review in the comments
54 Ratings
Print Pin Recipe
Course: Condiments & Sauces
Cuisine: American
Diet: Vegan
Keyword: condensed milk substitute, dairy free condensed milk, substitute for condensed milk, vegan condensed milk
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 8
Calories: 130kcal


  • 1 can full-fat coconut milk about 13.5 ounces
  • cup maple syrup or granulated sugar


  • To a small pot, add the coconut milk and maple syrup or sugar.
  • Bring to boil then reduce heat to medium-low. Simmer for about 45 minutes, whisking every five minutes. The liquid will reduce by about half and develop a beige color.
  • Remove from the heat and let cool. Store leftover condensed milk in an air-tight jar in the refrigerator for up to 10 days.


It’s important to whisk the liquid frequently, about every five minutes. This will prevent the mixture from bubbling over.

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Calories: 130kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 135mg | Sugar: 8g | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Sara Seitz

About the Author

Hi and thank you for wanting to get to know me and my passions.

I’m a professional freelance writer with decades of experience learning about and living a green, clean life.

I grew up in Colorado under the influence of three generations of knowledgeable women who knew their way around the garden. I graduated from Colorado State University with a bachelor of science in biology and a minor in English. A year before graduation, my life was upended by an unexpected diagnosis of Type 1 Diabetes.

Facing the reality of living with an incurable autoimmune disease I left to reflect hard on my lifestyle. While this type of diabetes cannot be cured or treated with diet, I was certain that focusing on her health and fueling her body with clean food would help her better manage her condition. As a lifelong animal lover, it wasn’t difficult for me to transition fully to a vegan diet.

Inspired by the changes I felt after going vegan, I sought out a community of like-minded plant-based eaters, gaining knowledge and experience that would fuel my future career.

In 2018, I brought my daughter into the world. Wanting the opportunity to be home to raise her, I decided to pursue a career as a freelance writer, starting my own company in 2019. http://penandpostwriter.com

Today, I’m lucky to have a long list of clients who pay me to write about my many passions. At the top of that list is gardening and eating a clean diet for the sake of my health, the planet, and all the animals I love.

When I’m not constructing articles for clients, you can find me wrist-deep in dirt in my vegetable garden, hiking with my dogs, or back in front of the computer creating imaginative worlds in my quest to become a published fiction writer. More articles by Sara.