Cream of Chicken Soup (Non-Dairy & Optionally Vegan)
 
A great alternative to canned cream of chicken soup. It is dairy free & can be vegan if you choose). Make it thick for sauce or thin out with extra broth or water for soup) Store in the fridge blended but uncooked for quick access
Ingredients
  • 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)
Method
  1. Place all ingredients in blender except for 2 cups of water (or broth).
  2. Blend on high for about 2 minutes until smooth.
  3. Make sure mixture is smooth not gritty. A high-powered blender is optimal, (i.e. Blendtec, Vitamix).
  4. Then add the additional 2 cups water (broth) and blend again until well incorporated.
  5. 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.
  6. Makes just over 1 Litre of Sauce.
Notes
Found & adapted from http://www.wholefoodmommies.com
Recipe by Nutritarian Kids In The Making at http://nutritariankids.com/cream-of-chicken-soup-non-dairy-optionally-vegan/