Vegan Condensed (Milk) (2 Ingredients).
One large pot
- 2 unsweetened soymilk* Please see the notes for possible substitutions
- 1 Organic cane sugar
- 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 it is reduced by about half, or for around 55 minutes. 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 been reduced to half its original volume, 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 has cooled completely, cover it and place in the refrigerator.
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 vegan condensed drink.