Vegan Evaporated Milk ~
Super easy to make and perfect for all those holiday baking recipes, especially the always popular pumpkin pie.
The pumpkin pie recipe from the back of the Libby’s pumpkin can (plus a little extra spice) has been a Thanksgiving tradition in this family for years and as many of you know, evaporated milk is a key ingredient in the classic pie recipe.
However, while there are a few vegan brands out there now, I’ve found they’re not exactly widely available and tend to be made with coconut. Not a flavor I’m going for in my pumpkin pie.
Thankfully, homemade evaporated milk is not as complicated as it sounds.
There is literally only one ingredient and only one step. All you do is bring milk to a simmer until it reduces/evaporates to half the original amount. That’s it!
This recipe yields 12 ounces of evaporated milk; the equivalent of one can. Use it the same as you would with the canned version.
Ingredients for Vegan Evaporated Milk
- plant-based milk – I prefer oat milk or unsweetened almond milk.
How to Make Vegan Evaporated Milk
STEP ONE: Into a medium-size saucepan, add 3 cups unsweetened almond milk. Bring milk to a low simmer; do not boil.
STEP TWO: Allow to simmer until reduced by half, approximately 2 hours. Time may vary slightly due to differences in stovetops. Allow milk to cool completely prior to using in a recipe. Store in an airtight container in the refrigerator until ready to use.
Can I use a different type of milk?
- Yes; whatever you have on hand will work fine. Just remember to take into account flavor differences and how that may affect your recipe.
More Recipes You’ll Love!
- Vegan Heavy Cream Substitute – Use in any recipe that calls for heavy cream.
- Vegan Condensed Cream of Mushroom Soup – So easy and flavorful; you’ll never settle for the canned stuff again.
- Easy Vegan Hollandaise Sauce – Rich and creamy, this sauce is everything you remember of the egg-based version.
- Vegan Cream of Chicken Substitute – Quick, easy, and yields the equivalent of one can of soup.
- Brown Gravy – The classic gravy made with all plant-based ingredients!
Vegan Evaporated Milk
- 3 cups oat milk or unsweetened almond milk
- Into a medium size saucepan, add milk. Bring to a simmer over low heat.
- Simmer, uncovered approximately 2 hours, until liquid is reduced by half. Remove from heat and allow to cool coompletely. Use right away or refrigerate in an airtight container.
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Grateful for this recipe but why does it say ONE hour to simmer, then later TWO hours to simmer??
Thank you for catching that! The post has been updated to reflect the correct time of 2 hours. 🙂
How much does this yield?
Hi Hannah – This recipe yields 12 ounces.
Super easy and a sure win recipe❤️
I’m so glad you love it! Thank you!
What a great recipe! I tried this in my sweet potato pie and it turned out perfect! I have been spending way too much money on specialty vegan evaporated milk, I am so glad I know how to make it at home now!
Hi Kayla–did you use a plant based egg for your pie? I have been trying to make a pumpkin pie or sweet potato pie with the homemade evaporated milk (with swapping out regular egg) and the end result is…strange. While it tastes great, there is almost a “skin” on top of it. It’s not a smooth top like a traditional sweet potato and pumpkin pie. Any tips or advice or recipe you used? Thanks!
How long can I keep this frozen?
Hi Jasmin ~ I have not tried freezing so I can’t say for sure. I imagine it would be similar to freezing a dairy-based evaporated milk, which is supposed to stay good for around 3 months.
Thanks for the recipe, Holly! I use this as a base for vegan donair sauce for Maritime garlic fingers, and it is absolutely perfect.
Oh, yum! I had to look up garlic fingers and donair sauce, lol. Sounds really good! Thanks for the update 🙂
Very excited to try this vegan evaporated milk! Can this be doubled? How long will it keep in the fridge? 😊
Hi Sonnie ~ I have not tried doubling this recipe but don’t see why it wouldn’t work! I have prepared the evaporated milk a day in advance and then brought it to room temperature before using in a recipe.
Would this work with homemade soy milk? I know that some say you can’t use homemade milk to make yogurt and was curious if that applied in this case? I make my own soy milk using a milk machine so I was really hoping it would work! Thank you.
Hi Kaitlin ~ I have not tested this recipe with any sort of homemade milk but I don’t see why it wouldn’t work. If you decide to try it out, let me know!
Hello! Has anyone used this with a pumpkin pie recipe AND swapped out the eggs? I LOVE the idea of being able to make my own evaporated milk to use in a pumpkin pie but so far I have tried it twice and my end result is…meh. It’s not smooth like a traditional pumpkin pie. It’s…odd. The taste is great but the texture, odd. I REALLY would love to nail this before Thanksgiving. Any advice from those who have been more successful than I have been? Thank you!
Instead of eggs try using Agar powder or arrowroot or cornstarch to stabilize it.
I use Agar for vegan flan
If I start out with 2 ¼ cups and reduce it down to 1 cup, does the total number of calories change? If so, how?
Thanks for the help.
Hi Scott ~ Thanks for your question! I am not aware of any significant change in the number of calories.
Can you use this vegan evaporated milk to make a caramel sauce (Dulche De Leche)?
Hi Christina ~ Yes! Vegan evaporated milk can be used as a 1:1 replacement for dairy evaporated milk.