Creamy Pasta Soup Recipe (vegan) - Elavegan (2024)

FAQs

What is a substitute for milk in creamy soup? ›

You can use regular or lite coconut milk. If you prefer, you can also use almond milk, oat milk, soy milk or cashew cream but the flavor will be different.

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

Prepare the soup and add the dried pasta directly to it after the soup has cooked for half the time recommended in the recipe instructions. Continue to cook the soup for the remainder of the time called for in the instructions and then remove it from its heat source and let it sit for 10-15 minutes.

Combine equal parts silken tofu and soy milk and blend thoroughly in an immersion blender or food processor until the mixture reaches a smooth, thick consistency. Then use it in place of an equal amount of heavy cream to thicken your favorite recipes, such as soups or sauces.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Swap in nut milk, either almond or cashew, in place of the cow's milk or cream. If the soup still seems too thin, cook it a little longer than normal to reduce some of the liquid. Make sure to do this uncovered so the liquid evaporates.

Xanthan Gum

A popular ingredient in both gluten-free and vegan baking, xanthan gum can also be used to thicken vegan sauces, stews, and soups. To thicken a gravy or sauce with xanthan gum, start by making a slurry with a small amount of xanthan gum and water. Slowly add the slurry to your dish and then mix well.

What is a non dairy substitute for heavy cream in pasta? ›

You can DIY a version of heavy cream by blending soy milk and a light neutral oil like grapeseed or avocado, to get that creamy and fatty combo in a vegan-safe alternative. Use a two-to-one ratio of soy milk and oil for this mixture.

No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

Add a little bit of olive oil to the water in which you'll cook the pasta to keep it from sticking. Add pasta until water comes to a boil. Large pasta, like spaghetti, must be cooked for 8 to 10 minutes. Short pasta must be cooked for 10 to 12 minutes, while fresh pasta only needs 3 to 5 minutes.

Store soup and noodles separately: If you anticipate having leftovers, it's best to store the soup and noodles separately. This prevents the noodles from continuing to absorb liquid as they sit in the soup, which can result in a thicker consistency.

Water can be used in most recipes that call for milk.

Pea milk

In fact, it's quite creamy and more milk-like than other plant-based alternatives. It's made by first grinding the yellow split peas into a flour; the protein is then extracted and combined with water to make the milk.