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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)
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.