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You won’t believe how easy it is to make vegan evaporated milk from scratch! It’s the perfect homemade recipe for holiday dishes or your favorite creamy vegan desserts!
Table of Contents
What is Evaporated Milk?
Evaporated milk is a shelf-stable milk product made by simmering fresh milk until about half of the water in the milk has evaporated (hence the name!). This reduction in water content results in a final milk product that has a thick consistency and creamy texture. Add it to your favorite sweet and savory dishes for the ultimate creamy consistency and richness.
Now, vegan versions of evaporated milk exist in grocery stores, but most store-bought evaporated milk is made with cow’s milk and unsuitable for a vegan diet. Today, we will show you how easy it is to create a vegan version at home so you can always have it on hand when needed!
Made with Just 1 Ingredient!
- Non-dairy milk: You can make evaporated milk with virtually any plant-based milk you have on hand, but as traditional evaporated milk is typically made from whole milk and is naturally high in fat, if you would like similar fat content and richness, we recommend using higher-fat milk, such as coconut or cashew milk. But you can definitely try soy milk, oat milk, rice milk, cashew milk, almond milk, coconut milk, etc.! Keep in mind that if you are using this evaporated milk in a savory recipe, such as a creamy soup, casserole, or sauce, it is important to use plain, unsweetened milk!
Equipment Needed
How to Make Vegan Evaporated Milk from Scratch
There are just 3 simple steps to making evaporated milk from scratch:
- Add the non-dairy milk to a saucepan over medium heat.
- Simmer for 30-40 minutes, stirring frequently, or until the volume has reduced by about half.
- Strain the evaporated milk into a glass jar using a fine mesh sieve. Set in fridge to cool until ready to use.
How to Use Vegan Evaporated Milk
Use this evaporated milk substitute in any recipe that calls for evaporated milk, like our Ube Horchata, Ube Halaya, and creamy Puerto Rican Vegan Coquito.
Evaporated milk is also common in creamy soups, sauces, gravies, casseroles, hot beverages, and dessert recipes for its natural creaminess and richer flavor. It’s also used in some of the most popular holiday recipes, such as pumpkin pie, sweet potato casserole, and scalloped potatoes. Give it a try in your favorite recipe using evaporated milk!
Storage Instructions
This dairy-free evaporated milk recipe will keep in an airtight glass jar, such as a mason jar, in the refrigerator for up to 1 week.
Quick Tips
- Keep the heat to a simmer (no boiling!)—We start this evaporated milk recipe over medium heat. As it simmers, it may begin to boil. If that is the case, lower the heat to medium-low or low heat, as needed. Avoid letting the evaporated milk boil, as this can scorch it and cause it to separate or curdle.
- Stir often—While this homemade substitute is incredibly easy to make, it is not a good recipe to leave unattended. During the 30-40-minute simmer, it is essential to stir occasionally. This will prevent the milk from sticking to the bottom of the pot and burning.
- Stop once your desired consistency is reached. Depending on your stovetop or the size of your saucepan, you may find that this vegan alternative is ready sooner than the 30-minute mark. If that’s the case, feel free to remove it! If you continue to simmer, it will continue to thicken and may be too thick for your liking.
- Use a higher-fat plant-based milk—Traditional evaporated milk is typically made from whole milk and is naturally high in fat. For a similar fat content and richness, we recommend using higher-fat milk, such as coconut or cashew milk.
- Do not use homemade oat milk—Store-bought oat milk is made with added stabilizers and emulsifiers that prevent it from becoming slimy when heated. Heating homemade oat milk will release the starches in the oats and yield a slimy, unpleasant texture.
More Basic Homemade Recipes You May Enjoy:
Vegan Evaporated Milk Recipe
- Total Time: 40 minutes
- Yield: 1 3/4 cups
- Diet: Vegan
Description
You won’t believe how easy it is to make vegan evaporated milk from scratch! It’s the perfect homemade recipe for holiday dishes or your favorite creamy vegan desserts!
Ingredients
- 3½ cups non-dairy milk
Instructions
- In a saucepan over medium heat, add the non-dairy milk and bring to a simmer.
- Let the milk simmer for 30-40 minutes, or until the volume reduces by about half, stirring occasionally.
- Once the milk has been reduced by half, strain the mixture. Set the milk in the fridge to cool.
Notes
- Storage: This dairy-free evaporated milk recipe will keep in an airtight glass jar, such as a mason jar, in the refrigerator for up to 1 week.
- Use a higher-fat plant-based milk: Traditional evaporated milk is typically made from whole milk and is naturally high in fat. For a similar fat content and richness, we recommend using higher-fat milk, such as coconut or cashew milk.
- Do not use homemade oat milk: Store-bought oat milk is made with added stabilizers and emulsifiers that prevent it from becoming slimy when heated. Heating homemade oat milk will release the starches in the oats and yield a slimy, unpleasant texture.
- Cook Time: 40 minutes
- Method: Stovetop
