Vegan Condensed milk (2 Ingredients)
- 2 unsweetened soymilk* Please see the notes for possible substitutions
- 1 Cane sugar organic
- 2 tsp vanilla bean paste
- 1/2 tsp Salt Kosher
Add soymilk and sugar to a pot on medium heat. Stir the mixture until the sugar is dissolved, then bring it to a simmer.
Continue to cook down the mixture until the volume is reduced by about half. You can always pour out the mixture into a measuring cup to gauge how much it has reduced if you're not sure. Cook the mixture slowly and low, and it will gradually thicken.
After the mixture has reduced in volume by half, pour it into a sterile Mason jar or another airtight container. Allow to cool down to room temperature. The mixture will get thicker as it cools. Once the mixture is completely cooled, store it in the fridge.
It is possible to use any plant milk for vegan condensed cream, but full-fat coconut milk or soy milk are my top recommendations. Some plant-based milks are thinner and more watery than others. This will lead to a thinner condensed vegan milk.