Non-Dairy Cream of Potato Substitute
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You'll need: water, potatoes, red lentils, cashews, dehydrated onion, garlic powder, salt and pepper
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Step 1: Add all ingredients to a saucepan. Bring to a full rolling boil, then turn heat to low and simmer (covered) for 10 minutes
Step 2: Once cooked, carefully transfer the contents of the pot to a heat-safe blender...
... and blend , starting on low and slowly moving to high, until the soup mixture is fully smooth and creamy like this!
Step 3: Pour this creamy potato soup into 4 (8-oz.) mason jars, leaving 1/2 inch of space at the top of the jars...
...and cover with canning lids. Let cool completely on the counter before moving to the fridge to set for at least 1-2 hours.
Once thickened, use this dairy-free and gluten-free cream of potato as a 1:1 sub for the Campbell's version in all the casseroles!
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We love to use this cream soup substitute in our vegan hashbrown casserole recipe! It works just like the original!
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