This CopyCat vegan baileys recipe uses a combination of vegan condensed milk, soy cream, oat milk, and coconut milk to get that classic thick consistency and creamy texture.
And of course, features Irish whiskey, a must for any homemade Irish cream liqueur!
📖 Recipe Overview
- Taste - Sweet and milky, with subtle notes of vanilla, chocolate, and coffee, and a strong hit of Irish whiskey.
- Texture - Silky, smooth, creamy, and thick.
- Level of Ease - Incredibly easy to make, anyone can do it!
- Best Served - Serve on the rocks, added to hot chocolate, as a Baileys coffee, or in a no-bake Baileys cheesecake.
- Free-From - Eggless, nut-free, dairy-free, and of course lactose-free.
🧾 Ingredients Needed
Here's everything you need to make this easy Baileys Irish cream recipe from scratch:
- Irish whiskey. Jameson is the best for this recipe, but you can use any whiskey of your choice.
- Vegan condensed milk. You can use homemade condensed milk or storebought. Nature's Charm condensed coconut or condensed oat milk are my favorites. I've seen a lot of recipes using maple syrup but condensed milk really gives you a great sweetness without an overpowering flavor and thick consistency without using cashews.
- Soy cream. I tested the recipe with oat cream as well and found the flavor a little overpowering. So settled with soy cream for its neutral taste and creamy consistency.
- Oat milk. You can use soy milk or almond milk instead, but I love the thick consistency and slightly sweet flavor of oat milk in this recipe.
- Canned coconut milk. This rounds off the smooth baileys flavor and also helps the drink to thicken in the fridge. if you don't mind a thinner viscosity, you can swap this out for more soy cream.
- Espresso. This works together with cocoa powder and real vanilla (either vanilla extract, a vanilla pod, or vanilla bean paste) to mimic that classic Baileys flavor.
🥣 How To Make Vegan Baileys
Homemade dairy-free baileys is so easy to make. You simply need a blender, sieve, and a few clean jars or bottles to store it.
It's good practice to 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 your storage bottles/jars with a water bath or oven as shown by Ellas Better Bakes, just be careful with any metal or plastic attachments on the bottles.
- Add all of the ingredients to a high-speed blender.
- Blend for about 30 seconds until smooth and creamy.
- Sift the Irish cream mixture into a large jug or mixing bowl to remove any sediment.
- Pour into airtight storage jars or bottles and refrigerate.
There is non-dairy Baileys called "Almande" 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 5 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 in or around a liter of vegan Irish cream. Feel free to half or quarter the recipe if you won't use it up within 5 days.
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, make sure you use GF non-dairy milk, cream, and condensed milk.
🍰 More CopyCat Recipes
- 250 ml (1 cup) Irish whiskey
- 150 ml (⅔ cup) soy cream, or oat cream
- 180 ml (¾ cup) oat milk, or soy milk/almond milk
- 320 g (1 cup) vegan condensed milk
- 40 ml (⅕ cup) espresso
- 100 g (⅖ cup) full-fat canned coconut milk, use the thick cream only from the top of the can *see notes
- 2 teaspoons vanilla bean paste, or vanilla extract, or scraped out vanilla pod
- 2 teaspoons cocoa powder
- Add all of the ingredients to a high-speed blender and blend until smooth for about 30 seconds. Pour the mixture through a sieve to remove any residue or unblended coconut milk.
- Transfer to airtight sterilized storage jars or bottles and refrigerate immediately.
- Storage: It will keep in a sealed container in the fridge for up to 5 days. Shake the jar/bottle well before serving as it will naturally separate in the fridge.
- You can substitute the coconut milk for extra soy cream, which will give a slightly less creamy result.
- This recipe will thicken in the fridge, which is perfect for serving over ice as that will water it down. But if you find it too thick/strong for your liking, simply water the mixture down with a little more oat milk.
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