Dairy Free Evaporated Milk Substitute
No evaporated milk in the pantry? No worries, it’s easy to make your own Evaporated Milk Substitute! This evaporated milk substitute is dairy-free!
I have not made any goodies with evaporated milk in eons due to my current love-hate relationship with milk (I love it, it hates me 🙂 )! It honestly never dawned on me to just make my own evaporated milk substitute! This Evaporated Milk is made with almond milk so it is also vegan!
Did you realize that evaporated milk is just milk that has been cooked down and reduced, so it has less water in it? The water content has been evaporated. (hence the name, evaporated milk!! 😂)
It dawned on me around Thanksgiving that I could make my own evaporated milk with almond milk or cashew milk! I chose the almond milk because I think it has a more neutral flavor.
How to make this Dairy Free Evaporated Milk Substitute
- Place 3 cups almond milk in medium saucepan.
- Simmer over medium-low to medium heat for 30 minutes- 1 hour, depending on how hot your burner is; stir it occasionally. Cook it down so that it is about half the amount you started with. I cooked mine on fairly low because I didn’t want it to burn, so it took a while.
That’s all there is to it! Put it on any time you will be home so that you can stir it once in a while, but there is literally no hands-on time!
What can you make with this dairy-free evaporated milk substitute?
This substitute can be used in both sweet dishes and savory dishes since there is no sugar in it. If you are looking for a sweetened condensed milk substitute see this recipe.
Creamed soups, casseroles, cakes like tres leches cake, candies like fudge, and pies like Key lime or coconut cream pie are all perfect candidates for this milk
This pumpkin pie is a perfect recipe to use this evaporated milk substitute! It is creamy and delicious, just like traditional pumpkin pie!
Another great use for dairy free evaporated milk is a nice thick, creamy cheese sauce, like I made for this Spaghetti Casserole for Leftover Turkey or Ham!
Basically, evaporated milk can be used as a substitute for milk in any dish! It will just make the dish more rich! Use it in bread and in baking in place of milk of water to make a denser, richer textured bread.
I can’t wait to try more recipes with this easy evaporated milk substitute! What should I do next?
What types of milk are good?
The non-dairy versions are great for people with a milk allergy or lactose intolerance.
You can basically use any whole milk, non-dairy milk, or nut milk. Including;
- whole cow’s milk – you can even use powdered milk -contains dairy
- goat milk – contains lactose but is tolerated by many who can’t tolerate cow’s milk
- soy milk – dairy-free option, vegan
- almond milk – dairy/lactose-free option, vegan
- rice milk – dairy/lactose-free option, vegan
- cashew milk – dairy/lactose-free option, vegan
- coconut milk – dairy/lactose-free option; vegan Coconut milk will have a distinct coconut flavor so that it would be suitable for baking and for things like coconut curries.
- oat milk – dairy-free option, vegan
Tools I Use to Make Dairy Free Evaporated Milk
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This is the perfect replacement for commercially canned evaporated milk. You will not even notice the taste difference with most of these milks.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Evaporated Milk Substitute
Ingredients
- 3 cups unsweetened almond milk
Instructions
- Place almond milk in medium saucepan. Cook over medium low heat until reduced by half, stirring occasionally, about 30 minutes. (depending on the heat of your burner)
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Notes
- pies
- cookies
- pudding
- casserole
- candies
- bread
Nutrition
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Hi, do you have a recipe for condensed milk made with almond milk please. I’m dairy intolerant now and miss some of my old recipes that had condensed milk in them. I’m going to have a go at making evaporated milk, sounds brilliant.
Thank you.
Bev
Sure Bev, here is the recipe for Dairy Free Condensed Milk
hi , after letting mine cool down it got a little chunky on top? like when hot chocolate gets a layer after sitting …
is that normal? once i stirred it again before stirring it was back to being light
Yes, that’s perfectly fine. It should work well in your recipe. Happy holidays!
Do you know how long it will last after making it? Thinking of making a batch for my Thanksgiving beforehand.
Oh, it will easily last until Thanksgiving! Store it in a clean, covered container, like a canning jar. Thanks for checking out the recipe Luz!
This is totally genius!! Being lactose intolerant is a struggle so this is a lifesaver since I use almond milk pretty much every day (I stock up on it from Costco). Just one question, how much does it make? The description says 4.5 cups is needed but the actual recipe says 3. I need to make about 12oz of evaporated almond milk so I’m not sure which one it is but other than that great job!
Hi Kevin! Thanks! I really enjoyed the pumpkin pie I made with it! So technically, you will cook the almond milk down by half. I will fix the numbers on the post. It does not hurt to cook it down further than that, but reduce it by at least half! If you need 12 oz. finished product, start with 24 oz., or 3 cups. I hope you enjoy it as much as we do! Let me know!!