This vegan condensed milk makes it easy to veganize your favourite dessert recipes! It’s a measure-for-measure substitute for dairy condensed milk, and it’s surprisingly easy to make at home.
With a variety of plant-based milks, dairy-free butter , and vegan eggs available these days, it’s easy to make just about any recipe vegan. But there’s one ingredient that’s not as readily available in most grocery stores: condensed milk .
Canned vegan condensed milk is a thing, but your average supermarket just doesn’t carry it. And when you want to make some homemade fudge stat , you don’t have time to wait for it to be shipped to you.
Well, let me introduce you to my latest creation: vegan condensed milk!
What Is the Purpose of Condensed Milk?
If you’ve never used condensed milk before, you might be wondering what it is and what it’s used for. Condensed milk is basically milk that has been cooked down to remove most of the water content. This creates a thick, creamy, sweetened dairy product.
Sweetened condensed milk is often used in desserts like fudge, candy, frosting, and ice cream. It’s also a popular ingredient in beverage recipes like iced coffee.
What Is the Difference Between Condensed and Evaporated Milk?
Evaporated milk is similar to condensed milk, but it’s not exactly the same. Both are cooked down milks, but evaporated milk is unsweetened while condensed milk is sweetened.
The main difference between these two products is how they’re used in recipes. While both can be used in baking, sweetened condensed milk is typically used in desserts, while evaporated milk is used more for savory dishes.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Full-fat coconut milk – Make sure you use the canned kind, not the variety that’s sold in refrigerated cartons!
- Maple syrup – You could use agave nectar instead if you prefer.
How to Make Vegan Condensed Milk
Here’s how easy it is to make your own plant-based condensed milk:
Combine the ingredients . In a small pot set over medium heat, combine the coconut milk and maple syrup. Bring the mixture to a boil.
Simmer . Reduce the heat to low and simmer the coconut milk for 45 minutes, or until reduced by half, stirring every 5 to 7 minutes.
Store . Pour the milk into a glass jar or another container with a lid and let it cool in the fridge.
Ways to Use Vegan Condensed Milk
Now that you have your homemade vegan condensed milk, here’s how to use it:
- Use it in place of sweetened condensed milk in any recipe.
- Add it to coffee or tea, like my Iced Matcha Latte or Pumpkin Spice Matcha Latte . (Condensed milk is what makes Thai coffee and tea creamy!)
- Combine it with fruit puree for creamy frozen ice pops.
How to Store
This homemade vegan condensed milk will last in the fridge for up to 2 weeks. Store it in a jar or airtight container.
Can I Freeze Vegan Condensed Milk?
If you want your vegan condensed milk to last even longer, you can freeze it for up to 3 months. Thaw it in the fridge overnight before using.
More Vegan Baking Staples
- How To Make A Flax Egg (2 Ingredients) Guide
- Vegan Heavy Cream Substitute
- How To Make Cashew Cream (The Ultimate Dairy-Free Vegan Substitute)
- Vegan Butter (Nut Free Version Too!)
Ingredients
- 15.5 ounce can full-fat coconut milk
- ⅓ cup maple syrup
Instructions
- In a small pot, combine the coconut milk and maple syrup over medium heat. Bring to a boil, then reduce to low to maintain a simmer. Cook for 45 minutes, stirring every 5-7 minutes to prevent burning.
- Pour the milk, which will be thickened and reduced by about half, into a glass jar or bowl and cool in the fridge.
Notes
Vegan Condensed Milk
Ingredients
- 15.5 ounce can full-fat coconut milk
- ⅓ cup maple syrup
Instructions
- In a small pot, combine the coconut milk and maple syrup over medium heat. Bring to a boil, then reduce to low to maintain a simmer. Cook for 45 minutes, stirring every 5-7 minutes to prevent burning.
- Pour the milk, which will be thickened and reduced by about half, into a glass jar or bowl and cool in the fridge.
Notes
Nutrition
Vegan Condensed Milk https://jessicainthekitchen.com/vegan-condensed-milk/ August 26, 2022
Lemon pepper tofu is here to spice up your weeknight dinners! Chewy, crispy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein that is perfect for meal prep.
Consider this lemon pepper tofu a basic building block for a delicious dinner. You can make an old-fashioned protein-starch-and-vegetable dinner plate by pairing it with rice and air fryer asparagus. Or add it to a Buddha bowl for some flavourful protein.
Tuck it into tortillas with kale coleslaw for tacos? Yes!
Jazz up your favourite vegan pizza with roasted broccoli and lemon pepper tofu? Also yes!
Toss it with your next salad? HECK YESSSS!
It’s easy enough that you can make it on even the busiest weeknights, but it stores well enough that you can make it for later, too. It’s crispy and chewy, sweet and tart, peppery and bright—and it takes just minutes to make. Basically, lemon pepper tofu is going to be your new fave!
(Can’t get enough easy vegan proteins ? Then try my Jamaican Jerk Tofu or Crispy Teriyaki Tofu next!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the tofu:
- Extra-firm tofu – Press this for at least 30 minutes, then tear it into bite-sized pieces. Learn more by reading up on How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu .
- Lemon pepper seasoning blend
- Low-sodium soy sauce – You can also use tamari, liquid aminos , or coconut aminos .
- Cornstarch – This helps create a crispy exterior.
- Oil – Any oil you like to use for cooking.
For the lemon pepper sauce:
- Lemon juice
- Maple syrup or agave nectar
- Lemon pepper seasoning blend
- Freshly grated lemon zest – Zest the lemon first, then juice it.
- Cornstarch – You’ll combine this with a teaspoon of water to create a slurry that thickens the sauce.
- Soy sauce
To garnish:
- Chopped parsley and freshly grated lemon zest
What Is the Difference Between Firm and Extra-Firm Tofu?
Extra-firm tofu has a lower water content, giving it a chewier texture. If your grocery store is sold out or you happen to have firm tofu on hand, you can use that in this lemon pepper tofu recipe, but you can expect a softer texture than you’d get with extra-firm.
How to Make Lemon Pepper Tofu
Once you’ve pressed the tofu, this lemon pepper tofu recipe takes just a few minutes to make!
Prep the tofu. Toss the tofu with the soy sauce in a medium mixing bowl. Add the lemon pepper seasoning and cornstarch, then toss to coat.
Cook the tofu. Heat a pan or wok over medium-high heat, then add the oil. When the oil is shimmering and hot, add the tofu and toss, cooking until the tofu is crispy on all sides, or for about 5 to 8 minutes. Transfer the tofu to a plate.
Make the sauce. In a separate pan, combine the lemon pepper sauce ingredients and bring them to a boil. Simmer for 4 minutes, or until it’s thickened. Remove from the heat and let the sauce cool for about 5 minutes.
Finish. Pour the sauce over the tofu and toss to coat. Garnish with lemon zest and chopped parsley.
How Do You Know When Tofu Is Done Cooking?
Tofu can be eaten uncooked, so really, there’s no point at which tofu is “done” cooking—it all comes down to your preferences. I like letting it cook until it’s golden brown on the outside and it forms a nice, crispy exterior.
Tips for Success
Here are some hints and tips for perfect lemon pepper tofu.
- Don’t skip pressing the tofu. This squeezes out all the liquid so the tofu can absorb the flavours you add to it, and it also improves the texture. It’s essential for tofu perfection!
- Cook the tofu in batches, if needed. Rather than crowding the tofu into the pan, it’s better to cook it in an even layer, so split it into two batches if you have to.
- Warm it up. If the tofu is cool by the time you add the sauce, you can return the tofu and sauce to the skillet and stir everything together over low heat until the tofu is warmed up again.
Serving Suggestions
Here are some more ideas for pairing with your crispy lemon pepper tofu:
- Cauliflower Rice
- Garlic-Parmesan Sesame Stir Fry Green Beans
- Balsamic Roasted Vegetables
- Easy Vegan Caesar Salad
How to Store and Reheat Leftovers
Store lemon pepper tofu in an airtight container in the refrigerator for up to 4 days. You can eat it hot or cold; to reheat it, pop it in the microwave or warm it up in a skillet set over medium heat.
Can This Recipe Be Frozen?
Yes, you can freeze lemon pepper tofu for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.
Ingredients
- 1 lb block extra firm tofu , pressed for at least 15 minutes and torn into 1 inch pieces.
- 1 tablespoon Lemon Pepper Seasoning Blend
- 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoon oil , to fry it in
Lemon Pepper Sauce
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup , or agave nectar
- 1 teaspoon Lemon Pepper Seasoning Blend
- 1 teaspoon freshly grated lemon zest
- ½ tablespoon cornstarch , + ½ tablespoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- 2 teaspoons soy sauce
- chopped parsley and freshly grated lemon zest , for garnish
Instructions
- In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
- In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then rolling simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.
- Serve with quinoa ,rice and/or air fryer asparagus!
