Can Dairy Free Eat Condensed Milk? Explore Your Vegan Alternatives

December 18, 2025 •

4 min read

Traditional sweetened condensed milk is a rich, concentrated dairy product made from cow's milk, making it unsuitable for dairy-free diets. However, the growing demand for plant-based foods means there are now many delicious and versatile ways for those who are dairy free to enjoy condensed milk without compromise.

Quick Summary

Discover why conventional condensed milk contains dairy and find out about the best plant-based options. Learn how to make dairy-free condensed milk at home using coconut, oat, or cashew bases and explore commercial alternatives.

Key Points

Traditional Condensed Milk is Dairy: Standard condensed milk is made from cow's milk and is not suitable for dairy-free diets due to its composition.
Vegan Alternatives Exist: Many excellent dairy-free substitutes are available, both commercially and through simple homemade recipes.
Coconut Milk is a Popular Base: Full-fat coconut milk is a common ingredient for vegan condensed milk, providing a rich, thick texture ideal for many desserts.
Neutral Flavors are Possible: Plant milks like oat or cashew can be used to create a less tropical, more neutral-flavored alternative, suitable for a wider range of recipes.
DIY is Simple: Making your own dairy-free condensed milk at home requires just a few ingredients and some time simmering on the stove.
Check Commercial Labels: When buying pre-made, always scrutinize labels to ensure the product is truly vegan and dairy-free, as some creamers may contain milk derivatives.

Is Traditional Condensed Milk Dairy?

In short, the answer is no, a dairy-free person cannot eat traditional condensed milk. This is because traditional condensed milk is fundamentally a dairy product, made from cow's milk that has been heated to remove a significant portion of its water content. Sugar is added to this concentrated milk to act as a preservative and to give it its characteristic sweet flavor and thick, syrupy texture. For this reason, anyone with a dairy allergy, lactose intolerance, or following a vegan diet must avoid traditional canned condensed milk.

The Rise of Delicious Dairy-Free Alternatives

Fortunately, for those seeking dairy-free options, the market has expanded significantly. Plant-based condensed milk alternatives are now widely available and can be made easily at home. These products mimic the rich, sweet flavor and thick consistency of the dairy version by using a variety of plant-based milk and cream sources. Common bases include coconut, oat, soy, and cashew, each offering a slightly different flavor profile and texture.

How to Make Dairy-Free Condensed Milk at Home

Creating your own vegan condensed milk is a simple and rewarding process. Here are a few popular recipes based on different plant milks.

Simple Coconut Condensed Milk

This recipe is perhaps the most common and delivers a rich, creamy consistency perfect for most desserts.

Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup granulated sugar
Instructions:
- Combine coconut milk and sugar in a saucepan over medium heat.
- Bring to a gentle boil, then reduce heat to a low simmer.
- Cook for 30-45 minutes, stirring frequently to prevent burning, until the liquid is reduced by about half and is thick and syrupy.
- It will thicken further as it cools. Store in an airtight container in the fridge.

Oat Milk Condensed Milk

For a more neutral, less tropical flavor, oat milk is an excellent choice.

Ingredients:
- 2 cups oat milk
- ⅔ cup cane sugar
- 1 tsp vanilla extract (optional)
Instructions:
- Add oat milk and sugar to a saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a simmer and cook for 40-50 minutes, stirring frequently, until reduced by half.
- Remove from heat and stir in vanilla. Cool completely to thicken before storing.

Creamy Cashew Condensed Milk

Cashew-based versions offer a very neutral flavor and a beautifully smooth texture.

Ingredients:
- ¾ cup raw cashews, soaked overnight
- ½ cup maple syrup
- ½ cup non-dairy milk
- Pinch of salt
Instructions:
- Drain the soaked cashews and combine all ingredients in a high-speed blender.
- Blend until completely smooth, scraping down the sides as needed.
- Gently heat the mixture in a saucepan for about 5 minutes, whisking constantly until thickened.

Using Dairy-Free Condensed Milk in Your Recipes

Plant-based condensed milks are incredibly versatile and can be used in many recipes that call for the traditional version. However, there are a few considerations to keep in mind:

Baking: Dairy-free condensed milk can be used as a 1:1 substitute in most baking recipes like key lime pies or fudge, but be mindful of the flavor profile. Coconut-based versions are perfect for tropical desserts, while oat or cashew works well for more neutral-flavored items.
Coffee and Beverages: Stir it into coffee, tea, or other drinks for a rich, sweet, and creamy addition. The flavor will vary based on the plant milk used.
Sauces and Dressings: Dairy-free condensed milk can be used to add sweetness and body to various sauces, providing a smooth, creamy finish.

Comparison Table: Dairy-Free Condensed Milk Bases


Base	Flavor Profile	Thickness	Best For
Coconut	Distinctly tropical, slightly nutty	Very thick and creamy	Pies, fudge, tropical-themed desserts
Oat	Neutral and mild, slightly nutty	Thicker than average milk, less viscous than coconut	Coffee, beverages, caramel, general baking
Cashew	Mild and neutral	Very smooth and creamy	Sauces, frostings, any recipe needing a neutral flavor

Commercial Products and Label Reading

While homemade versions are straightforward, you can also find pre-made dairy-free condensed milk in stores, especially at health food markets or online. Brands often specialize in coconut-based versions, but others are appearing more frequently. Always check the ingredient list carefully, as some products marketed as “creamers” might contain hidden dairy. The packaging will typically specify if it is a vegan or dairy-free product.

Conclusion: A Sweet Solution for Dairy-Free Desserts

While traditional condensed milk is made from dairy, there is no reason for those with dietary restrictions to miss out. Whether you choose to whip up a batch of creamy coconut condensed milk at home or find a pre-made commercial product, there are plenty of satisfying, dairy-free alternatives available. By understanding the different bases and how to use them, you can continue to create all your favorite rich, sweet desserts while remaining completely dairy-free.

Homemade Condensed Milk Recipe Link

Greedy Eats offers a great homemade recipe for condensed milk.

Note: This article is for informational purposes. Always check product labels and consult a healthcare professional for dietary advice.

Frequently Asked Questions

No, traditional sweetened condensed milk is not vegan because it is made from cow's milk. Vegan versions, however, are made from plant-based milks like coconut, oat, or soy.

Dairy-free condensed milk is typically made by simmering a plant-based milk (most commonly coconut, but also oat, soy, or cashew) with sugar until it reduces and thickens to a syrupy consistency.

You can use full-fat coconut cream as a base to make dairy-free condensed milk. While plain coconut cream has a thick consistency, it won't have the syrupy thickness or sweetness of condensed milk unless you add sugar and cook it down.

Pre-made vegan condensed milk can often be found at health food stores, specialty markets, or online retailers. Many mainstream grocery stores now also carry coconut-based versions.

To make oat milk condensed milk, simmer 2 cups of oat milk with ⅔ cup of sugar in a saucepan over medium-low heat for about 40-50 minutes, stirring frequently, until the mixture reduces by half and thickens.

No, evaporated milk is also a dairy product, made from cow's milk with water removed. The key difference is that it does not have sugar added, unlike sweetened condensed milk.

Yes, dairy-free condensed milk can be used as a 1:1 substitute in most baking recipes that call for the traditional version, though it might impart a slight flavor from the plant-based base.