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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
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 1 cups
Calories 1751kcal
Author Dora S.


  • 4 ¼ cups Soy milk, unsweetened
  • 1 ⅓ cup Turbinado or brown sugar
  • ¼ cup Agave syrup
  • 1 tsp. Vanilla extract
  • ¼ tsp. Baking soda
  • 1 -2 tbsp. Brandy, Dark rum or whiskey


  • 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.


  • 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.


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