Cream of Chicken Soup (Non-Dairy & Optionally Vegan)
Campbell’s cream of chicken soup has been a staple in our pantry for years as a quick way of creating creamy soups, stews and sauces in various recipes. It wasn’t until I started looking for a healthier, dairy free and preferably animal free alternative that I realized how much we used it. If you love canned cream of chicken soup, then you are sure to want this recipe. I guarantee it will be one of the ones you add to your “go to list” and keep in an easy access location. Perhaps even dedicated to memory within a very short period of time. This recipe is so versatile & satisfying and a great substitute for anywhere that you would be tempted to open up a can of condensed cream of chicken soup. Our kids love it simply over a plate of steamed kale or as a warm dip for “broccoli trees”, but we also use it in recipes such as Hawaiian Haystacks, Veggie Pot Pie, and Vegetable & Chicken Stew with Dumplings. I haven’t opened up a can of Cream of Chicken Soup in I don’t know how long, because not only is this recipe much healthier for you, but it’s almost just as quick and easy to prepare and you decide what goes in it, whether you make it completely vegan or not & with salt or without.
Note: One of the first things you will notice is that our home is NOT a nut free zone. We consider nuts & seeds to be a much healthier alternative to margarine, animal fats such as butter and concentrated oils, so we use them quite frequently in those recipes that would call for such.
Tip: We like to blend the ingredients for this recipe together and then store in a mason jar in the fridge so that it’s ready when you need it. Just simply shake to remix and add to your recipe at the end to thicken.
- 1 cup raw unsalted cashew nuts
- 4 cups water (or 1 box vegetable/chicken broth)
- 2 tsp onion powder
- ½ tsp garlic powder
- 1-2 TB chicken or faux-chicken seasoning (bouillon paste works best such as Organic Better than Bouillon)
- 2 TB cornstarch, flour, or your preferred thickening agent
- ½ - ¾ tsp salt (optional)
- Place all ingredients in blender except for 2 cups of water (or broth).
- Blend on high for about 2 minutes until smooth.
- Make sure mixture is smooth not gritty. A high-powered blender is optimal, (i.e. Blendtec, Vitamix).
- Then add the additional 2 cups water (broth) and blend again until well incorporated.
- Either store in fridge for later use, add to pot and heat over medium high heat stirring frequently until it starts to thicken, and/or add to recipes as called for.
- Makes just over 1 Litre of Sauce.
Can you think of any dishes off the top of your head where you might find use for this recipe? We’d love to hear your ideas in the comments below.
