RE: "creamy" soups question
Posted Friday, September 24, 2010 at 8:02 PM
I use unsweetened soy milk (brand "Silk") to "cream" a soup. For me, the other nut milks aren't thick enough, or maybe its the flavor. Except creamy corn chowder - that's when I use almond milk (fresh corn+almond milk = yum)
Several ingredients help add a savory taste for creamy soups....mustard powder, liquid smoke, nutritional yeast (great "cheesy" flavor), Braag's liquid amino's, and vegan Worcestershire.
When I combine these with the soy milk I don't taste any odd flavor. I also use a good broth, veg or fake chicken or Chef Bonneau ham broth. fyi - The last one, I'm not sure if it was veg or vegan, and it is almost eerily ham like,