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Best Substitutes for Cream (in soup) — What to Use Instead

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Coconut Cream: 1:1 — Rich and creamy. Slight coconut flavor.

Cashew Cream: 1:1 — Blend soaked cashews with water. Very neutral.

Overview

Top substitute for cream (in soup): Coconut Cream (1:1). Rich and creamy. Slight coconut flavor. Plus 3 more alternatives.

Key Details

  • Coconut Cream: 1:1 — Rich and creamy. Slight coconut flavor.
  • Cashew Cream: 1:1 — Blend soaked cashews with water. Very neutral.
  • Pureed White Beans: 1:1 — Adds creaminess + protein. No dairy taste.
  • Pureed Potato: Blend cooked potato into soup — Natural thickener. No added fat.

Why This Matters

  • Cream (in soup) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Coconut Cream at 1:1
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesvegancream-in-soupingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Coconut Cream at 1:1. Rich and creamy. Slight coconut flavor.