No powdered milk⎜no soy⎜gluten-free.

Are you looking for a vegan sweetened condensed milk with no soy, no powdered milk, that's gluten-free and easy to make? Well, then look no further cuz this recipe is easy, requires simple everyday ingredients, has a beautiful neutral taste and it is very, I mean, VERY delicious!

Enough chitchat! Here is the recipe!


• 150g of raw, unsalted cashews - (approx. 210g when hydrated)
• 150g of hot water
• 250g of demerara or crystal sugar - see note for the sugar substitute
• 3 g of vanilla extract or vanilla essence ~ optional
• 1g of baking soda


  • 1.
    Soak the cashews in water for 12 to 24 hours. Alternatively, you can simmer the cashews for 10 minutes or soak them in boiling water for about 40 minutes.
  • 2.
    Drain and rinse the cashews, and discard the soaking water.
  • 3.
    Add the cashews to a blender, along with the hot water and the sugar, and blend it for 5 minutes.
  • 4.
    Remove the blended cashews from the blender, put them in a pot, and over low heat, stir the cashews until they thicken up and start to lift from the bottom of the pot. Do not try to speed this step by using a higher flame, otherwise, it will create cups and the cashew paste can burn.
  • 5.
    Add the cashew paste back to the blender, add the baking soda, and blend for 5 minutes more.
  • 6.
    You can keep the condensed milk in the fridge for up to 15 days or you can freeze it for 2 up to two months.
  • 7.
    SUGAR SUBSTITUTION: You can add erythritol instead of sugar or add a bit less sugar, however, the stated amount of sugar is important for the condensed milk's proper caramelization.
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