This plant-based condensed milk is made from scratch with Overherd oat milk powder, sugar, and water — and it's sooo straightforward. Use it anywhere you'd use regular condensed milk, or eat it straight off the spoon.
Ingredients
50g Overherd oat milk powder 450ml water 120g sugar 10g cornflour (optional — adds a thicker, creamier texture)Method
1 Add all ingredients to a blender and blitz until fully combined and smooth.
2 Pour into a saucepan and place over a low heat. Bring to a gentle simmer.
3 Cook for approximately 1 hour, stirring every 10–15 minutes, until the mixture has reduced by half and is thick and syrupy.
4 Remove from the heat and leave to cool completely.
5 Pour into a sterilised jar or airtight container and refrigerate. Keeps for up to 7 days.
Tips
Don't rush it Low and slow is the method here. A higher heat risks scorching the sugar and catching the bottom of the pan — keep it at a gentle simmer throughout.
Use the cornflour The optional 10g makes a noticeable difference to body and texture, particularly if you're using it in baking. Worth adding unless you need a thinner consistency.
Stir before using from the fridge It will thicken further once cold. Give it a stir and if needed, warm gently in a pan to loosen before adding to a recipe.
FAQ
How long does homemade dairy-free condensed milk last? Stored in a sterilised airtight jar in the fridge, this plant-based condensed milk recipe keeps for up to 7 days. It will thicken as it cools — stir well before using and warm gently if you need a looser consistency.
Can I use this in baking? Yes! It works as a 1:1 substitute for tinned condensed milk in most plant-based baking recipes. Particularly good in millionaire's shortbread, fudge, no-churn ice cream, and key lime pie. If your recipe needs a very thick set, use the cornflour version for extra body.
Ways to use it
Vietnamese iced coffee Stir into strong black coffee over ice for a rich, sweet plant-based drink.
Thai iced tea Drizzle over spiced black tea and ice for a creamy, Thai-style finish.
Fudge The base ingredient for classic fudge. Use it exactly as you would the tinned version.
Millionaire's shortbread Cook it down further with plant based butter and sugar for a dairy-free caramel layer.
No-churn ice cream Fold into whipped coconut cream with your choice of flavouring and freeze.
Caramel sauce Simmer with a little plant-based butter and a pinch of salt for an easy pouring caramel.
Straight off the spoon No recipe needed.
Variations
Brown sugar Swap white sugar for brown sugar for a deeper, caramel-tinged flavour. Works particularly well in fudge and millionaire's shortbread.
Richer and more concentrated Increase the Overherd powder to 65g per 450ml water for a creamier, more indulgent base.
Vanilla condensed milk Add 1 tsp vanilla extract to the blender before cooking. Adds a subtle warmth that works well in ice cream and dessert fillings.
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