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.