In many Filipino sweets and desserts, condensed milk usually plays a major role. It’s used for making purple yam Ube, egg custard Leche Flan, and candy-like custard, Yema.
But just like the ever growing creative ways to enjoy a vegan dish, condensed milk too, can be veganized. It didn’t take that long until I found this recipe online from: WikiHow.com
I’ve adopted the recipe but tweaked it to further sweeten and thicken the milk.
(Makes about 3 cups)
- 3 1/2 cups soy milk
- 6 tbsp vegan butter (I used the Nucoa brand)
- 3/4 cup sugar
- egg replacer = (I used Ener-G Egg replacer: 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water)
- In a sauce pan, heat the soymilk over medium heat until boiling
- In a separate pan, melt the butter than add sugar. Incorporate well.
- Combine and pour in the soymilk and mix well.
- Add a pinch of salt.
- Keep mixing over low heat then add the egg replacer. Mix gently until boiling and until milk thickens.
- Turn off the heat and let it cool. Enjoy!
I also used my vegan condensed milk to make some Yema for my foodie penpal. The milk recipe proved to be successful but the rest of the components of my Yema didn’t reach the same consistency (replacing egg yolks was trickier than I thought).
Just like any type of cooking or baking, vegan or not, it takes trial and error before reaching a winning result. Hey, at least I have good condensed milk to start with.