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What is a good vegan substitute for heavy cream

I am making cream of mushroom soup and calls for 1 cup of heavy cream and .5 cup of half and half, would coconut milk be a good alternative, or coconut cream, or something totally different? Thanks in Advance!

asked by tb447 over 2 years ago

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9 answers 1991 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Coconut milk might have too much coconut flavor for a mushroom soup, but that is usually what I use as a substitute for heavy cream.
A combination of vegan sour cream and non-dairy milk mixed together until it's the right consistency could work and would taste delicious. If you want something less processed, then silken tofu thinned out with non-dairy milk might work too.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Coconut milk will give a creaminess but I always taste it in the flavor profile of the soup. You could use cashew cream, which adds richness and has a more neutral flavor.

You can make the cashew cream by blending 2 parts water to one part cashews. If you don't have a Vitamix or other high speed blender you can get a creamier result by soaking the cashews for an hour or two before blending.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

The nuttiness of the cashew will also work well with the umami quality of the mushrooms.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thank you both! Will let you know how it turns out :)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Or "creaminess" by way of a potato (yukon or something similar preferably) or some cooked rice (if pureeing).

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

If coconut milk has too much coconut flavor, you could try using some cashews, macadamias, or walnuts that have been soaked in water for a few hours (overnight is best). Either puree with water to make a cream-like liquid, or add directly to the soup if pureeing the finished product. They will add a wonderful richness and creaminess to your soup!

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41359733 c268 4680 9c03 20171136da23  36759 1508809845303 1386043621 1376719 953512 n
added over 2 years ago

Don't know if I'm too late with this, but Sarah Copeland's vegetarian cookbook "Feast" features a mushroom soup recipe that calls for almond milk instead of cream. Might want to give that a shot.

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41359733 c268 4680 9c03 20171136da23  36759 1508809845303 1386043621 1376719 953512 n
added over 2 years ago

Here's a link to an adapted version, as I don't have the actual book in front of me:

https://craftycooknook...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thank you so much for all your guidance, really appreciate it!

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