Equivalent: 1 cup of Sweetened Condensed Milk
Ingredients:
- ¾ cup Silken Tofu
- ¼ cup Honey
Directions: Place the tofu and honey in a blender and process until very smooth. Cool before using, and store in the refrigerator.
About Author
Alisa Fleming
Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
23 Comments
Great website! Thank you so much, for all the great recipes!
I’m making a candy using cherry chips that calls for evaporated milk and want to make it dairy-free. Do I really not have to do anything with the coconut milk except separate it? Isn’t evaporated milk denser/thicker than regular milk? I’m just concerned it won’t set properly.
Hi Tamara,
I’m not sure what recipe for evaporated milk or technique you are referring to. Are you looking at one of my options in Go Dairy Free the book?
Trying to be Vegan, this is great. Thanks!
I’m making pumpkin pie. Can the evaporated milk recipe I be added to the mix while hot or must it cool first?
I would wait for it to cool to at least room temperature before proceeding.
I love your site! So much info. I just made evaporated milk from rice milk to use in a pumpkin pie. I have so many other things cooking can I just refrigerate it and use it to make the pie in the morning? Thanks so much! HAPPY THANKSGIVING!!!
It should work okay in the morning, too! Have a great Thanksgiving!
Can the coconut milk be used as a sub for evaporated milk for pumpkin pies, please? Thanks!
Yes, I usually use the lite canned coconut milk (not coconut milk beverage).
Need a receipe for canned sweet potatoe casserole totally vegan, that will also appeal to non-vegans, so I don’t have to make 2 casseroles. 40oz. Of sweet potatoes; no marshmellows because of the gelatin.
Also, what can I substitute for shortening in my homemade pumpkin breads?
Thank you.
Priscilla
Hi Priscilla,
Do you have a copy of Go Dairy Free? There is a sweet potato casserole recipe on page 189 that is vegan and meets your needs.
I like coconut oil in pumpkin bread. Other options include dairy-free margarine, non-hydrogenated palm shortening, or in most cases, any type of oil will work in quick breads. It depends on the recipe a bit on which will produce superior results.
For the sweet potato casserole try using coconut yogurt, vanilla or plain. Sweeten with honey or agave, a pinch of salt, and rosemary. It’s how we make our mashed sweet potatoes to get a break from the traditional fall spices, and it is amazing! You can use any vegan yogurt, but the coconut yogurt adds a nice naturally sweet and nutty taste & gives the dish dimension. Soy yogurt adds no flavor when it’s cooked. My traditional Southern sweet potato casserole recipe uses evaporated milk, so if you don’t use the yogurt for a casserole then follow Alisa’s tips for dairy free evaporated milk. My daughter is the only one in our family who can’t have dairy, and I love dairy free recipes that the entire family enjoys!
Would like to make chicken & mushroom vol u vents for a party but my sister can’t have any dairy in her diet at all but the recipe calls for cream . what can I substitute the cream for
Thanks
See my page on substituting cream – http://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream
Nice website! I’m having guests aboard for a 5-day charter and one of them is allergic to Dairy products (including eggs) and I found your website very informative and helpful Thanks!!
Glad I can help!
I am trying to make “ranch dressing popcorn” It calls for buttermilk powder, nutritional yeast, onion powder, salt and pepper. I am allergic to dairy including Casein…which powder would you recommend for this recipe. Since it isn’t being cooked. Thanks!
I just skip the powder when I make ranch popcorn. It is the seasoning that matters most.
Awesome. Thanks so much for responding Alisa 🙂
Thank you so much for your website and all of this useful information! I have been trying to move our family to a dairy-free lifestyle since our daughter was diagnosed with a dairy allergy at 3 months old. That was 4 years ago and I’m at the point that I can’t shelter her from all of the yummy dairy-laiden recipes anymore, so I’m learning from your website how to use good substitutions instead of total avoidance. Your site is one of the most useful I have found so far, so my daughter and the rest of my non-allergic family (who have suffered through some pretty interesting recipes from other websites) just want to say thank you!!!
Thank you so much! With the holiday season approaching, I’m finding tons of amazing desert recipes that I’d love to make for my son…except he’s allergic to milk. I’ve gotten fairly good at making substitutions, but didn’t have one for the sweetened condensed milk that so many recipes call for…but I do always have cream of coconut in stock to make pina coladas. 🙂
So very excited for this site! Being recently diagnosed with food allergies I was very dissappointed trying to substatute dairy!!!