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 much prefer the extra creamy oat milk myself.
Absolutely. Also saute onions, celery, add lots of spices. I like Italian seasoning, sometimes sage. Yummmm
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.
No, I have no advice for potato soup. It’s doing well enough on its own.
lol fair enough
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!
sometimes ill use a neutral milk like oat + flour to thicken with bechamel. vegan butter is the key
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.
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.
