Guest guest Posted March 11, 2010 Report Posted March 11, 2010 I was just trying to figure out a way to substitute for cream of mushroom soup in a casserole recipe. Do you think some mashed potatoes plus some almond milk would work? I don't think the almond milk by itself is thick enough... Audrey On Thu, Mar 11, 2010 at 3:35 PM, <thelilacflower wrote: > > > Substitutes: > > Since I can't use milk or cream, I use mashed potato to make a creamed > soup. > > Quote
Guest guest Posted March 11, 2010 Report Posted March 11, 2010 C an you make a white sauce with the almond milk and cornstarch maybe? You would just heat the almond milk and add cornstarch that has had some cold almond milk toit....simmer 1minute. I have a recipe for an cream soup mix but it uses non-fat dry milk and I am guessing you don't use milk since you are asking about almond milk so it wouldn't do. Nancy C. East Texas Quote
Guest guest Posted March 11, 2010 Report Posted March 11, 2010 White sauce is a culinary " Mother Sauce " it has 3 ingredients - follow that and you can switch it around all you want: Equal amounts of fat + thickener make the roux then add the liquid Fat: oil, butter, margerine Thickener: flour, rice Liquid: broth, water, soy milk When I have tried the gray method of cornstarch and cold liguid it didn't hold together when I added the vegetable. Dori F Dobson NC Quote
Guest guest Posted March 12, 2010 Report Posted March 12, 2010 It's just that canned cream of mushroom soup is so thick and I don't know how to replicate that texture. Maybe making a really thick cream sauce would do it... (I do use some dairy products, but cutting them out lost me the 5 pounds I wanted to get rid of!!! and I've noticed I have a lot more energy. I still eat dairy products a couple of times a week, but keep almond milk for my cereal or oatmeal in the morning because I like it.) Thanks for the tips -- time to experiment! Audrey On Thu, Mar 11, 2010 at 8:38 PM, Nancy Curtis <nancihankwrote: > > > > C an you make a white sauce with the almond milk and cornstarch maybe? You > would just heat the almond milk and add cornstarch that has had some cold > almond milk toit....simmer 1minute. I have a recipe for an cream soup mix > but it uses non-fat dry milk and I am guessing you don't use milk since you > are asking about almond milk so it wouldn't do. > > Nancy C. > East Texas > > __._,_.__ > Quote
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