My delicious vegan Baileys style Irish liqueur is easily and quickly made at home. Perfect for parties or in a decanter as a present.
I love Baileys Irish Cream and after going vegan I missed it for a long time, so I was really happy when I got a bottle of homemade vegan Baileys for my birthday a few years ago. To be precise, what I got was vegan Baileys and vegan “mett”, a raw minced pork specialty that people in Berlin like to eat on bread rolls and call that “Hackepeterbrötchen”.
The vegan “Mett” was made of rice and I thought it was really sweet that some of my omni friends had looked up vegan recipes and stood in the kitchen to give me these things for my birthday. As “Mett” has always made me run for the hills, I unfortunately couldn’t make friends with the vegan version either, but the Baileys completely convinced me. It was the perfect present.
Especially when I went on Ohsheglows.com and tried the recipe myself a few days later. Not only it was quick and easy, it also turned out very well. I tweaked the recipe a bit to my taste, added vanilla to the recipe and used coconut sugar which give a nice hint of caramel.
I filled it in a pretty decanter* that I presented at a party the next day, and it quickly made friends. People said, after just one sip, “oh my god that is better than the real one”, and I overheard them make drunk plans to sell this vegan Baileys online. So that makes a nice present for vegans as well.
Meanwhile I noticed that a lot of other vegan Baileys recipes use vegan cream and are of course much quicker to make than the coconut milk version. I went back to the kitchen and came up with a quick and easy recipe I like even more! The caramel and vanilla notes are still there, of course.
What do you need for the vegan Baileys?
- Espresso
You could also use a strong coffee, decaf or grain coffee. If it tastes of coffee, it will work for this recipe.
- Coconut sugar
I love the flavour and the colour coconut sugar adds to this recipe.
- Cacao powder
You’ll find cacao powder in the baking supplies aisle. There are also some with a fair trade label, which I find important when using cacao powder.
- Vanilla powder
I definitely recommend using real vanilla. You can also use a liquid product.
- Oat cream
I used vegan oat cream by Oatly, but soy products will work as well. Just make sure to get the normal one, you don’t need the whippable cream.
- Whiskey
I can’t imagine pouring anything but Jameson (no paid ad) into my Irish cream, but of course that’s up to you 🙂
Can you also buy vegan Baileys?
Meanwhile the company Baileys has launched an almond edition* due to the increasing demand for lactose free or vegan Irish cream liquor. That’s amazing and I will not say no when it is offered to me, but to be honest? I personally prefer this one here!
VEGAN BAILEYS
Ingredients
- triple espresso (ca. 90 ml)
- 80 g coconut sugar
- 1 tablespoon cacao powder
- 1/2 TL vanilla
- pinch of salt
- 50 ml oat milk
- 500 ml oat cream
- 150 ml Whiskey*
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Combine Espresso, coconut sugar, cacao powder, vanilla, salt and oat milk in a big vessel and stir well.
- Add oat cream and whiskey and stir again. Fill it into a bottle that has a lid, a funnel works well here. Then it's best to leave it in the fridge for a few hours or over night, for taste and texture to fully develop.
- Taste and add a little more sugar if you's like it sweeter or more oat milk if the Baileys is too thick.
- Keep the Baileys in the fridge and serve on ice or add to your coffee. Give the bottle a light shake before using. The Baileys should keep for at least two weeks.
What else can you make with vegan Baileys?
- Affogato
You can also make a Baileys affogato: just pour the vegan Irish cream over some vegan ice cream in a glass right before serving, sprinkle with chopped dark chocolate and you have an impressive dessert.
- Muffins
This vegan Baileys recipe has also been the inspiration for my vegan death by chocolate and Irish cream muffins.
