Creamy Almond Soup - Vegan Family Recipes (2024)

FAQs

What is a substitute for milk in creamy soup? ›

Coconut Milk. Coconut milk is a popular substitute for heavy cream in many soups, stews, and curries. Its consistency is similar to that of heavy cream or milk and can be added to recipes in a similar fashion.

In general, yes, you can replace almond milk for cow's milk in a recipe, but you should not expect identical results. Again, you will miss out on some richness, since almond milk does not have any saturated fat and tends to contain slightly more water.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Best Non-Dairy Milk for Soups: Coconut Milk

We've found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom.

Combine equal parts silken tofu and soy milk and blend thoroughly in an immersion blender or food processor until the mixture reaches a smooth, thick consistency. Then use it in place of an equal amount of heavy cream to thicken your favorite recipes, such as soups or sauces.

No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.

One cup of canned coconut milk contains a whopping 48 grams of fat, 5 grams of protein and no fiber. It is wonderful in soups, stews and sauces. It is thick enough to whip into whipped cream and to make creamy puddings.

If you opt for a natural thickener, such as almond paste or potato starch, mix the thickener with a small amount of warm water until smooth. Slowly add the mixture to your almond milk while stirring continuously until it reaches your desired thickness.

Method 1: Whisk in a slurry of cornstarch or flour

Add equal parts water or soup liquid to the flour or cornstarch and whisk until they're completely combined in a slurry. Once you've created the slurry, slowly whisk it into soup liquid and bring it back to a simmer.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Is coconut milk healthier than heavy cream? ›

Though coconut cream contains a similar amount of calories as heavy cream, it provides less than half the fat, which might make it a good option if you're limiting your fat intake.

Simply put, yes almonds are considered a vegan-friendly food because they're fully plant-based.

Nuts or nut-based flour

A quick and easy paleo-friendly way to add more thickness to your soups is to grind down 1-2 cups of nuts. Use cashews, peanuts, almonds, or any other nuts that you have at home. Almond flour is also a commonly available substitute that you can find in almost any grocery store today.

Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. It does not contain cholesterol or lactose and is low in saturated fat.

Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken. The advantage of arrowroot starch over cornstarch is that it does not break down as quickly when heated.

Water can be used in most recipes that call for milk.

Using only water should allow bold flavors to shine through

Although the soup may be a little thinner and less filling than one made with milk, a soup made with water might be perfect to serve alongside a complex and carb-heavy main dish.