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