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Discussion Starter · #1 ·
Friend of mine wants to make something for a (lactose intollerant) friend. I won't mention what it is (they're omni), but the recipe usually calls for cream of mushromp soup, which is, I guess, out.

I'm not big on mushrooms, so I couldn't tell him all about some wonderful canned dairy-free cream of mushromp soup. The mushrooms aren't really important taste-wise, tho, so he wants to know if he can sub a sort of white sauce.

I don't see why it can't be done, but was wondering if you guys had any tips (other than not using vanilla, choco, or sweetened soy milk) for white sauce without milk. Is it the same as a milky version, or do you need to keep the temp lower? I already figure it'll come out with that slightly nutty taste all the soy-subs seem to have. I'm sure *someone* here has tried it at least once. Right?


j.
 

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Made it several times:

2 tablespoons vegan "butter"

1-1/2 tablespoons corn starch or 2 tablespoons flour

1 cup "milk" of your choice (soy or rice)

salt & pepper to taste

You can also add a veg bouillon cube for added seasoning

Heat butter on low heat until melted, stir in corn starch (or flour), continue to stir until combined. Add milk (& veg cube if using), continue stirring 1minute. Do not allow to boil. While stirring add salt & pepper to taste. Remove from heat, wait one minute to set then add to your dish.

For soups use an additional cup of milk to be thinner.
 

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Are you sure that cream of mushroom has dairy? I don't eat it anymore myself (I only had it at my parents' house because they buy it), but I thought the cream meant that it's been creamed.

Anyway, I've done what SeaSiren mentioned, just using Earth Balance and plain soymilk. It works out great.
 

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Discussion Starter · #6 ·
I asked him if it had dairy, but by the time I got his questions, I think he was asleep. I'll get him that recipe, and he can try it. more better- *I* can try it... as soon as i find vegan "butter" over here.


Somehow, I don't think veganaise will be finding it's way into his fridge.

Thanks for the help.

j.
 

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Quote:
Originally Posted by Elena99 View Post

Are you sure that cream of mushroom has dairy?
Probably depends on the brand, but Campbells Cream of Mushroom has whey.

According to Cooks.com, "creamed" means:
Quote:
Originally Posted by Cooks.com View Post

"To prepare or cook in or with a cream or milk-based sauce, or to add cream to."
That said, if you're not so keen on the "nutty" soy taste, use Silk Soy Creamer instead of soy or rice milk in a recipe similar to SeaSirens... (Of course, use PLAIN, not flavoured!
).

It'll make for a very rich white sauce, true, but it doesn't have near the "soy" taste that the milks have. I've used it several times for people who swore they could "taste soymilk in anything"...

Good luck.
 

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Aha I need one of these!

I said Id cook me and my boyfriend a nice vegetable lasagne, but hes all whiney it wont be the same without white sauce on it. (the boy can cope with me not making anything meaty, but now i dont eat dairy hes all whiney about cheese) I hate making 2 versions of food soooo Ill remember this thread.
 

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