This vegan dulce de leche is thick, creamy, and deeply caramelized, with that classic slow-cooked caramel flavor and a smooth, spoonable texture. The oven does most of the work, so there's no need to stand over the stove stirring for hours.
It's perfect for filling cakes and cookies, spooning over vegan vanilla ice cream, or swirling into vegan cheesecake recipes. It firms up considerably in the refrigerator, then softens again as it comes back to room temperature.
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Why this recipe works
- The oven water-bath method has been popularized by bakers such as David Lebovitz, who uses a covered baking dish set inside a pan of hot water to gently brown sweetened condensed milk. This vegan version follows the same principle.
- Cooking the condensed milk slowly in a water bath gives it gentle, even heat, which helps it caramelize gradually without catching around the edges.
- Covering the dish tightly also limits evaporation, while stirring partway through helps the color and texture develop more evenly.
One Ingredient
Vegan condensed milk: This is the base of the recipe and gradually transforms in the oven from pale and creamy to thick, golden-brown dulce de leche.
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How to make it
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The main thing to watch is color and consistency, rather than the clock alone.
After the first hour, the mixture should have started to deepen in color but will still look fairly loose. Stir it thoroughly, especially around the edges, where it tends to caramelize more quickly.
By the end of baking, it should be a noticeably deeper golden-brown and thicker than when it went into the oven. It will still be softer while hot, so don't keep baking just because it hasn't reached its final chilled consistency yet.
Once cooled, it should be smooth and glossy rather than grainy or separated. If the edges look darker than the center, a thorough stir while it's still warm will usually bring everything back together.
The water bath should remain hot throughout baking. If the level drops significantly, carefully top it up with more hot water so the smaller dish continues to sit in gentle, even heat.
Christina's recipe tips
Keep it tightly covered. A good foil seal helps prevent too much moisture from escaping while the dulce de leche caramelizes.
Stir thoroughly halfway through. Scrape the sides and bottom of the dish so any darker caramelized areas are incorporated evenly.
Don't judge the final thickness while it's hot. It firms up considerably as it chills, so overbaking can leave you with dulce de leche that becomes too stiff in the refrigerator.
Look for a deep caramel color. The finished mixture should be much darker than the condensed milk you started with, with a thicker, glossier texture.
Adjust the consistency before serving. For a softer, more pourable dulce de leche, let it sit at room temperature for about 1 hour or warm it gently.
Ways to use it
Use it as a filling for layer cakes, cupcakes, sandwich cookies, or cinnamon rolls, swirl it into vegan cheesecake recipes, spoon it over vegan vanilla ice cream, or drizzle it over pancakes and waffles.
It's also great spread on toast, scones, or brioche-style breads, or layered into desserts with chocolate, coffee, or nuts.
more vegan caramel recipes
📖 Recipe
Vegan Dulce De Leche
Ingredients
- 320 g (1 cup) vegan sweetened condensed coconut milk I use Nature's Charm
Instructions
- Prep: Preheat the oven to 340°F (170°C). To make a water bath, pour hot water into a large rectangular baking dish (I use a 10.5"x7.5" ceramic dish and a 10" pan on top). Place a slightly smaller baking dish inside it, then pour the contents of the can into the smaller dish and stir briefly. Cover tightly with aluminum foil.
- Bake: Bake for 1 hour, then carefully remove from the oven and stir well. Cover again and return to the oven for another 1½ hours.
- Cool and store: Remove from the oven and allow to cool completely to room temperature. Transfer to an airtight jar and refrigerate for up to 2 weeks.The dulce de leche will thicken considerably once chilled. For a softer consistency, remove it from the fridge about 1 hour before serving, or gently warm it until it reaches your desired consistency.
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