Vegan Cream of Potato Soup Substitute
Use this dairy-free condensed cream of potato soup as a 1:1 substitute for the classic Campbell’s cream of potato soup! It adds a thickening base to soups, stews, casseroles, and helps create a super creamy sauce. It’s easy to make in your Vitamix with simple ingredients. You can even freeze it for later! Naturally dairy-free, vegan, gluten-free, and oil-free.
Ingredients
- 2 3/4 cups water
- 1 1/4 cup peeled and diced potatoes
- 1/2 cup dry red lentils
- 1/3 cup raw cashews see notes for nut-free*
- 1 Tbsp dehydrated onion
- 1/2 tsp garlic powder
- 1/2 Tbsp sea salt
- 1/8 tsp celery salt
Instructions
- Simmer: Add all the ingredients to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a full rolling boil. It will boil up fast, so keep a close eye on it. When the mixture is boiling, turn the heat to low, stir, replace the cover, and let it simmer for 10 minutes.
- Blend: Carefully transfer the mixture into your Vitamix or another high-powered blender and pulse a few times to break up the larger pieces. Then, starting at a low speed and slowly increasing to high, blend on high until the mixture is smooth and creamy.
- Set: Immediately pour the mixture into 4 (8-oz) mason jars and cover with canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening.
- To use: Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Potato soup in all your favorite recipes. You can also rehydrate it with some vegan chicken broth and drink it out of a mug on a cold day!
- To store: Store the jars of potato soup in your fridge for up to 5 days. Do not store them in the cabinet like you would canned soup. See notes for freezing.
Video
Notes
How to Freeze: You can freeze this soup for up to 8 weeks, but we suggest using 12-oz. jars if you’re freezing them, leaving 1 1/2 - 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this. Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Nut-Free: A good substitute for the cashews would be sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender.
Nutrition
Serving: 1jarCalories: 199kcalCarbohydrates: 31gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 924mgFiber: 4gSugar: 2g
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