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!
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.
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.
Nancy is a trusted home cook.
The nuttiness of the cashew will also work well with the umami quality of the mushrooms.
Thank you both! Will let you know how it turns out :)
Or "creaminess" by way of a potato (yukon or something similar preferably) or some cooked rice (if pureeing).
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!
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.
Here's a link to an adapted version, as I don't have the actual book in front of me:
Thank you so much for all your guidance, really appreciate it!
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Well played. You deserve a cookie.
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