Basically the title, I want to make baked potato soup and while I have a good vegan cheese and sour cream I like to use in other soups, I’ve never tried making such a traditionally dairy heavy soup. I have tried a coconut based heavy cream substitute, but I found it to be a bit sweet. Is there a better heavy cream sub for a more savory flavor? Or maybe the brand I bought just happened to be sweet? Any advice is welcome!
I take some of the juice and potatoes and put them in the Vitamix. Blend it for a while and the starch will make it extremely thick and creamy. Then pour it back in with the rest of the soup.
I much prefer the extra creamy oat milk myself.
Absolutely. Also saute onions, celery, add lots of spices. I like Italian seasoning, sometimes sage. Yummmm
my all time secret to any cream soup is instant potato flakes to thicken, that way i never have to use much dairy, i think that would take you there and then a big scoop of the sour cream for colour and flavour at the very end, coconut always tastes like coconut to me, but now i’m thinking of like a potato curry soup with chickpeas and stuff in it would be absolutely delish and if it weren’t nearly 1am, i might be in that kitchen rn experimenting, thanks for the ideas op!
Ooo that sounds tasty! I’ll have to experiment as well!
Cream is fat. I think a better fat to use with potatoes might be olive oil? Not the same flavor profile, but it won’t be sweet.
Related: There is a replacement for cheese dip that’s basically just potatoes, olive oil, carrots, and yeast flakes.
No, I have no advice for potato soup. It’s doing well enough on its own.
lol fair enough
sometimes ill use a neutral milk like oat + flour to thicken with bechamel. vegan butter is the key
I like to throw peanut mush/butter (the non-sweet kind) into all kinds of things that want to be creamy. Just make sure no one’s allergic to it…
Peanut mush… I am unfamiliar with this? Is it like unsweetened peanut butter?
To be honest, I’m a bit unsure about the name in English. Here in Germany, it sells as “Erdnussmus”, which is verbatim “peanut mush”. Well, and that’s also quite a good description of it, it is literally just pureed peanuts. As in, there is only 1 ingredient in it.
Wikipedia lists “natural peanut butter”, which sounds roughly correct: https://en.wikipedia.org/wiki/Peanut_butter#Types
But stores seem to also sell sweetened peanut butter as “natural”…But yeah, basically unsweetened non-crunchy peanut butter, but also without the other stuff they tend to throw in there. Maybe it also works well with that other stuff, I haven’t actually tried…
Just put in unsweetened coconut milk. Coconut milk isn’t very sweet.
Have you tried vegan bacon in the soup?
I actually don’t like bacon vegan or otherwise 😅 never have. I’m told it’s a crime from both sides.
