A DARLING LIL' COOKER THAT MAKES THE FLUFFIEST RICE. SHOP NOW »
🔕 🔔
Loading…

My Basket ()

All questions

How can I adapt recipes with sour cream to make non-dairy? Specifically, carrot/fennel soup or butternut squash/cider soup.

asked by @saraivry almost 6 years ago
12 answers 2454 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Vegan Gourmet make a non-dairy sour cream that is really good. Same with their cream cheese.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added almost 6 years ago

Coconut cream or coconut milk can be a great substitution. I also use vanilla soy yogurt sometimes, depending on the recipe. For those soups, I'd try coconut cream first. Add less coconut cream than it calls for sour cream and taste as you go. You might end up wanting to add cider vinegar to balance out the sweetness of coconut.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Most of the time, a very good blender, like a Vita Mix will do the trick and you do not need to any any sort of cream or thickener. Should work like a charm with the squash soup.

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added almost 6 years ago

I wonder if you could thicken with bread crumbs, like a gazpacho?

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added almost 6 years ago

Oh! Also, when I make butternut squash soup, I blend roasted pecans or hazelnuts into it with a blender. It makes it thick and creamy, adds protein, and keeps it dairy-free. Walnuts or almonds have the same effect, but the flavor isn't quite as nice in my opinion.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 6 years ago

Make a veloute with roux made from vegetable oil. Dairy in this type of soup is for finishing so add your sour cream in the end. Remember cream or dairy in this case is for finishing not for thickening so most of these answers are a little off base.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 6 years ago

I agree that this is a finishing element. If blended really well, it shouldn't matter if you add dairy or not. I usually add coconut milk to my butternut squash soup to give it some added creaminess. It also adds a nice warmth and complexity of flavor that sour cream would not.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

sometimes a potato can make a pureed soup a litelt silkier and creamier. with fennel/carrot a yukon gold would work (1 diced in with the carrot) and with the squash,perhaps half a sweet potato?

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

sorry, "little"

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 6 years ago

Try using a panade with a little bit of white vinegar. The panade will thicken the soup and the white vinegar with add the tony bit of acidity that sour cream adds to soups. After the soup has simmered for the given time blend it with a stick blender or a regular blender to achieve a creamy consistency. I have made my cream of tomato soup this way for year.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I agree with hillarybee that coconut milk is the way to go. I use the light, unsweetened kind. Add it slowly when the soup is warm so it doesn't break. It adds a fruity richness to soups, sweet potato puree, even macaroni and cheese. Here's a great recipe for Butternut Squash Soup: http://www.danaslatkin.... Have a yummy Thanksgiving!

0d8622ba 9b02 42db b6d8 3f39c28c5ad2  dana crop

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Any vegan plain yogurt will work, as long as you don't overheat the soup after adding. Other options include the vegan sour cream options. You could also reduce some soy or rice milk, cool, and add vinegar to give it some tang. I'm lactose intolerant, so I've had to deal with this issue a lot.