This CopyCat vegan Bailey's Irish cream liqueur uses a combination of vegan condensed milk, soy cream, and oat milk to get that classic thick consistency and creamy texture close to the original. And of course, features Irish whiskey, a must for any homemade Irish cream liqueur!
Bailey's is a delicious creamy drink often served around the holidays and Christmas time, similar to vegan eggnog or pistachio liqueur. Serve it on the rocks, add it to vegan hot chocolate or Baileys coffee, or in a no-bake Baileys cheesecake.
Update: Based on some reader feedback, this improved version is made without a blender or coconut cream. This way, there is no risk of splitting the mixture, as the fat content in coconut milk tends to separate when chilled.
🧾 Ingredients
Here's everything you need to make this easy Baileys Irish cream recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Whiskey: Jameson Irish whiskey is the best for this recipe, but you can use any Irish whiskey you have to hand.
Vegan condensed milk: This recipe will work using either sweetened condensed coconut or sweetened condensed oat milk. I recommend homemade condensed milk or Nature's Charm for the best quality. A lot of recipes use maple syrup, but condensed milk gives sweetness without an overpowering flavor of maple, and a thick consistency without using cashews.
Single soy cream: I personally prefer soy cream as I find the flavor of oat cream a little overpowering here. But feel free to use either according to your taste.
Oat milk: I use Oatly barista-style for its thick consistency and slightly sweet flavor. You can use soy milk or almond milk instead if preferred.
Chocolate syrup/cocoa powder: The syrup gives a more authentic Baileys flavor, but cocoa powder does the job too.
Espresso: You can't taste the coffee flavor much in the end product, but it adds depth to the drink. Use freshly brewed if possible, or make a 40ml shot with instant espresso powder in a pinch.
Vanilla: Use real vanilla, either vanilla extract, a vanilla pod, or vanilla bean paste rather than artificial vanilla flavors.
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Gift Idea: Make a few small individual bottles and keep them in the fridge during the festive period. This is a lovely gift idea for friends, family, neighbors, and unexpected guests!
🔪 Instructions
Here's a visual overview of this homemade dairy-free Baileys. Please refer to the detailed card at the end of this page for full written instructions.
Instead of using a blender, the ingredients are whisked together in stages to create an emulsion and prevent splitting.
Start by whisking together your base flavors - the dairy-free condensed milk, a shot of espresso, vanilla extract, and either chocolate syrup or cocoa powder. The espresso adds that classic depth, while the chocolate brings a rich, creamy edge. If you're using cocoa powder, make sure it's well sifted so it blends in smoothly without any lumps.
Next, pour in the soy cream and oat milk. This combo gives the liqueur its signature creamy texture without being too heavy. Whisk until everything looks silky and well combined.
Slowly drizzle it in while whisking so it emulsifies nicely and doesn't separate later. Go gently here - too fast and it might curdle or split.
Once it's all mixed, pour the liqueur into a clean glass bottle or jar with a tight seal. Pop it in the fridge, and you're good to go. It keeps well chilled, and the flavors deepen after a day or two - if you can wait that long!
💭 Recipe Tips
To make a coconut milk version, swap half the soy cream for full-fat coconut milk (not coconut whipping cream), and blend all the ingredients in a high-speed blender until combined. If the mixture splits in the fridge, gently warm it in a saucepan on low heat while whisking for a couple of minutes.
Sterilize your storage jars before getting started. I usually do this the very lazy way - by throwing them on a hot cycle in the dishwasher! You can also sterilize them with a water bath or oven, just be careful with any metal or plastic attachments on the bottles.
This homemade Baileys will thicken slightly in the fridge; it will become more viscous when served over ice. But if you find it too thick/strong for your liking, simply water it down with a little more oat milk.
Give the bottle a good shake before serving, as the ingredients will naturally separate a little when sitting in the fridge - this is totally normal!
It's delicious when poured over vegan ice cream, added to cocktails, or in place of amaretto in these chocolate truffles!
💬 FAQs
There was a non-dairy Baileys called "Almande" which was available in the grocery store, but it seems to have been discontinued in many countries.
This homemade version is so much closer to the original Irish cream than Baileys Almande, which was a little too watery, in my opinion!
Store in sealed jars or bottles and refrigerate for up to 7 days. Shake the bottle or jar really well before opening it to serve, as some natural separation will occur due to the fat and alcohol content.
This recipe makes just over a liter of vegan Irish cream. Feel free to half or quarter the recipe if you won't use it up within a week. Alternatively, use it up in a Baileys tiramisu or Baileys cheesecake!
According to Beyond Celiac, most whiskeys (even those made with rye, wheat, or barley) are considered gluten-free due to the distillation process.
So to make gluten-free Irish cream, use GF non-dairy milk, cream, and condensed milk.
You could swap the whiskey for an alcohol-free spirit, but I have not personally tried it.
🍰 More CopyCat Recipes
📖 Recipe
Vegan Baileys (Irish Cream)
Equipment
Ingredients
- 320 g (1 cup) vegan condensed milk *see note 2
- 40 ml (⅕ cup) espresso
- 1 tablespoon vanilla extract or 2 tsp vanilla bean paste, or scraped-out vanilla pod
- 2 teaspoons vegan chocolate syrup or cocoa powder
- 260 ml (⅔ cup) soy cream or oat cream *see note 1
- 180 ml (¾ cup) oat milk or soy milk/almond milk
- 250 ml (1 cup) Irish whiskey
Instructions
- Update: Based on some reader feedback this improved version is made without a blender or coconut cream. This way there is no risk of splitting the mixture, as the fat content in coconut milk tends to separate when chilled. To make the original version see recipe note 3.
- In a large bowl whisk the dairy-free condensed milk, espresso, vanilla extract, and chocolate syrup or cocoa powder until smooth.
- Pour in the soy cream and oat milk and whisk to combine.
- Slowly drizzle in the whiskey whilst whisking until combined.
- Transfer to a sealed glass bottle, mason jar, or airtight container and refrigerate.
- Storage: It will keep in a sealed container in the fridge for up to 7 days. Shake the jar/bottle well before serving as it will naturally separate in the fridge.
Notes
- Soy Cream: Swap 100ml soy cream for full-fat canned coconut milk to make the original version of the recipe.
- Vegan Condensed Milk: Works with both sweetened condensed coconut and sweetened condensed oat milk. I recommend homemade condensed milk or Nature's Charm for the best quality.
- To make a coconut milk version, swap 100ml soy cream for full-fat coconut milk (not coconut whipping cream), and blend all the ingredients in a high-speed blender until combined. If the mixture splits in the fridge, gently warm it in a saucepan on low heat while whisking for a couple of minutes.
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