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Vegan cajeta envinada in a small dish with a spoon dipping into it
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Vegan Cajeta Envinada

Vegan Cajeta Envinada, Mexican milk caramel used to top everything from churros, crepes, ice cream, and more.
Course Dessert
Cuisine Mexican
Keyword dulce de leche, leche quemada, whiskey
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 1 cups
Calories 1751kcal
Author Dora S.

Ingredients

  • 4 ¼ cups Soy milk, unsweetened
  • 1 1/3 cup Turnbinado or brown sugar
  • ¼ cup Agave syrup
  • 1 tsp. Vanilla extract
  • ¼ tsp. Baking soda
  • 1 -2 tbsp. Brandy, Dark rum or whiskey

Instructions

  • In a large heavy bottomed pot combine the soy milk, sugar, agave, vanilla, and baking soda.
  • Bring to a slow simmer, and let simmer for 1 hour and 15 min. Stirring frequently to prevent sticking and burning.
  • Add the brandy and simmer for 15 more minutes or until the cajeta has reached the desired consistency.

Notes

  • I used unsweetened soy milk, but you can use your favorite plant milk.
  • I used turbinado sugar, also known as sugar in the raw, which is a less processed version of fine white sugar. If you can’t find it, you can use brown sugar.
  • The baking soda in this recipe help the cajeta get its dark caramelized color.
  • I chose to use whiskey, but you can use brandy, dark rum or white wine.

Nutrition

Calories: 1751kcal | Carbohydrates: 365g | Protein: 30g | Fat: 20g | Saturated Fat: 2g | Sodium: 923mg | Potassium: 1804mg | Fiber: 4g | Sugar: 348g | Vitamin A: 3942IU | Vitamin C: 72mg | Calcium: 1648mg | Iron: 7mg