Non-Dairy Cream of Potato Substitute

You'll need: water, potatoes, red lentils, cashews, dehydrated onion, garlic powder, salt and pepper

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!

We love to use this cream soup substitute in our vegan hashbrown casserole recipe! It works just like the original!