Vegan Condensed Milk - Lactose and Cholesterol free

Many recipes require the use of condensed milk, a preparation based on milk and sugar that must be cooked for a long time in order to evaporate the liquids and make the mixture thicken. Today I would like to offer you the lactose-free version, perfect for the intolerant and for those who follow a "vegan diet!

Video of the Recipe

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Identity Card of the Recipe

  • 129 KCal Calories per serving
  • Ingrediants

    • 300 ml of soy milk
    • Vanilla essence
    • 170 g of agave syrup
    • 8 g of cornstarch
    • 10 ml of coconut oil

    Materials Needed

    • Small saucepan
    • Scale weighs food
    • Whip
    • Jar


    1. In a saucepan, collect the soy milk, add a teaspoon of cornstarch and mix thoroughly.
    2. Bring to the heat, add the agave syrup and mix with a whisk. Flavor with vanilla essence.
    3. If you like, enrich the mixture with a spoonful of coconut oil, an important trick to make the consistency even more velvety.

    Did you know that
    The original recipe calls for cooking milk with icing sugar, vanilla flavoring and thickening everything with a teaspoon of starch.
    In the vegetable version, we propose to use agave syrup: if you wish, you can use whole cane sugar but, in that case, the color of the finished product will tend to brown.
    The presence of starch allows us to speed up cooking times to thicken the milk more quickly.

    1. Taking care not to let the milk come out of the saucepan, keep a gentle boil, stirring occasionally for about 15 minutes.
    2. When finished, the condensed milk will appear quite thick: transfer the product into a glass jar and allow to cool completely. As the temperature drops, the milk will take on an even denser consistency.
    3. Condensed milk can be kept in the fridge for a couple of weeks. For a longer storage, you can follow the method of pasteurization of jams (boiling condensed milk must be poured into a sterilized glass jar and closed immediately with the respective screw cap, until vacuum-sealed. Pasteurized condensed milk can be keep for one year).

    Alice's comment - PersonalCooker

    The color obviously appears different due to the presence of soy milk. If you like a lighter color, you can replace soy milk with coconut milk or almond milk: in this way you will also give your condensed milk a personalized aftertaste.

    Nutritional values ​​and Health Comment on the recipe

    Vegan Condensed Milk is a recipe that is part of the basic preparations.
    It has a low energy intake (when compared to the animal product) and calories are mainly provided by carbohydrates, followed by lipids and finally by proteins.
    Carbohydrates are mainly simple, saturated fatty acids and peptides of medium - high biological value.
    Cholesterol is absent, as are fiber.
    Condensed Milk Without Lactose and Cholesterol is a food that lends itself, in adequate portions, to most diets; it has no major contraindications, but requires greater attention to the calculation of the portion in the diet against hypercholesterolemia (due to the high content of saturated fats).
    It is lactose and gluten free, which is why it can be taken by those intolerant to milk sugar and by celiacs.
    Respect both vegetarian and vegan philosophy.
    The average portion varies according to the recipe in which it is used.
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