vegan condensed milk.

[lolabunny23]

The holidays are coming up and I'm in the mood to bake! Well, I am always in the mood to bake, but more specifically pumpkin pie. :drool: I don't want to use tofu in my pies, since I have found that whenever I use tofu in things I taste it too much and it grosses me out.

I would like to just veganize a not vegan recipe, but my question is how can i make a substitute for condensed milk. I've seen recipes for it made with soy milk powder, but I don't want to buy it online and I don't think they sell it at WF or TJ. I was told soy creamer could work, but has anyone used it for that?

I know there probably already is a thread on this, I'm sure, but my internet is being dumb and wont let me search for anything. GRR. Any help is appreciated, and if you make a sub I would like to know the recipe! Thanks!!

:]

[mazikeen]

I've never tried this before, but you could buy soya milk (or other plant milk, such as almond) in powder form, and dissolve in enough water, until you are happy with the consistency. You can add the sweetener of your choice.

Looking around on google, I came across this (http://www.wikihow.com/Make-Vegan-Condensed-Milk), and this (http://www.vegsource.com/talk/recipes/messages/46162.html).

[sleepydvdr]

The holidays are coming up and I'm in the mood to bake! Well, I am always in the mood to bake, but more specifically pumpkin pie.:]

Really? I'll volunteer to be the guinea pig. Whip up one and I'll let you know how good it is... :hungry:

[4EverGrounded]

Silk has a recipe for making condensed soy milk. I couldn't find it on the silk site itself, but I did find another place that had it posted (http://www.bakespace.com/recipes/detail/Sweetened-Condensed-Soy-Milk/14325/).

That said, this (http://vegweb.com/index.php?topic=6331.msg68958#msg68958) is the pumpkin pie recipe that I make every year. My husband, the tofuphobe and die-hard anti-strange foods phobe eats the mess out of these pies and swears they're as good as his mother's - if not better. :eek: And yes, he knows what's in them and he likes them anyway. It also makes excellent pumpkin-pie mousse if you leave out the shell.

[Paradox]

What's wrong with just condensing soy milk in a saucepan? Or am I missing something?

[ripvanfish]

Paradox, soymilk apparently burns at way lower temperatures than regular milk, so I've read. That said, I guess I've made vegan "condensed" milk before myself, with just soymilk, sugar, and cornstarch. (Never underestimate the power of cornstarch! Never!) However, if you cook it for too long you'll end up with pudding.... Well I guess that isn't necessarily a bad thing! :)

OP, have you ever made a pumpkin pie with silken tofu before? If you haven't then I'd really advise you to reconsider your aversion in this case, pumpkin pies are very spicy which easily overpowers the taste of tofu. In fact, if you could still taste the tofu at all it's probably because your tofu is bad. Chocolate pies also work great with silken tofu (there's a great cherry-chocolate pie recipe at blog.fatfreevegan.com/.)

4EverGrounded's pumpkin pie recipe is great too, I've used it several times myself with great results.

[lolabunny23]

Sleepy: Haha, ok sure! I'll let you know as soon as its done. :]

4Ever: Thanks for that recipe! Every condensed "milk" recipe I have looked for all called for the soy powder. That seems relatively easy to make. As far as the recipe for the pie, I'll have to try that too. I haven't made a vegan pumpkin pie before so maybe tofu will be ok.

Ripvanfish: As I said above, I have not made a vegan pumpkin pie before, so I will try it. I bought silken tofu tonight, can I use that? Will it come out the same?

Thanks for all your replies! :]

[SomebodyElse]

What's wrong with just condensing soy milk in a saucepan? Or am I missing something?
Condensed oatmilk is way better. If it's already sweetened I don't add anything. I just simmer the oatmilk until it reduces to a nice thick consistency. Very easy.

[daal]

You might find heated amaranth milk to work well, too:

- Soak half a cup of amaranth in water overnight (this step may be omitted)
- Rinse well.
- Blend thoroughly (4 minutes) with about 3 cups water.
- Strain through cheesecloth
- Boil desired amount until thick

Amaranth has a starch in it that, like corn or potato starch, will thicken the milk as it cooks. You'll find the texture to be a lot like condensed milk (only it will be cruelty-free and more nutritious). It may need a little sweetener, but other than that you should be good to go!

[lolabunny23]

You might find heated amaranth milk to work well, too:

- Soak half a cup of amaranth in water overnight (this step may be omitted)
- Rinse well.
- Blend thoroughly (4 minutes) with about 3 cups water.
- Strain through cheesecloth
- Boil desired amount until thick

Amaranth has a starch in it that, like corn or potato starch, will thicken the milk as it cooks. You'll find the texture to be a lot like condensed milk (only it will be cruelty-free and more nutritious). It may need a little sweetener, but other than that you should be good to go!

Thanks! Question though, I am not familiar with this amaranth. What might this be? Thanks! :]

Oh, and I tried making a pumpkin pie with soy creamer and cornstarch and it worked out perfectly! So, if anyone was wondering, that works! :]

[karadotcollett]

I made condensed almond milk with equal parts organic cane sugar and almond milk with a bit of cornstarch... good in my rice pudding

[daal]

Thanks! Question though, I am not familiar with this amaranth. What might this be? Thanks! :]

Amaranth is a lovely antique grain much like quinoa (if you're familiar with that). It's similar in size and shape to mustard seeds, but cook cup translucent, and has a creamy, sticky texture and nutty taste to it when done. Not to mention, it's a nutritional powerhouse: a complete protein with more iron than wheat. I love the little grain and always keep it in rotation.

Glad your pumpkin pie worked out!

[lolabunny23]

Hmm good to know about the almond milk. That's pretty much all I drink now.

And thanks daal, I will have to keep a look out for that!

[rapt]

Condensed oatmilk is way better. If it's already sweetened I don't add anything. I just simmer the oatmilk until it reduces to a nice thick consistency. Very easy.

mmm, i think i should give that a go. i usually make my own using soy milk and cornflour [starch] which works pretty good but that actually sounds a lot better. i never thought of it cuz i never use oatmilk. there was a pre made condensed soy milk product released in australia very recently but it was so ukk tasting i didnt bother buying it again.

[SomebodyElse]

mmm, i think i should give that a go. i usually make my own using soy milk and cornflour [starch] which works pretty good but that actually sounds a lot better. i never thought of it cuz i never use oatmilk. there was a pre made condensed soy milk product released in australia very recently but it was so ukk tasting i didnt bother buying it again.
There is something about the oatmilk that makes it go all golden like caramel when it is condensed. It also adds a beautiful dark gold color to baked goods. I don't bake with anything else, unless I want a really white appearance. I don't mind the taste of soymilk in stuff, but omnis know it's there, and when I bake with oatmilk, they don't know they are eating something vegan.