Vegan Cream of Chicken Soup WFPB
Growing up I used to enjoy so many casseroles made with cream of chicken soup. But this definitely is neither vegan or whole-food plant-based, so I had to come up with a good and tasty replacement. I think you’ll find this recipe spot-on.
The recipe is for a thick cream of chicken soup to be used in casseroles. If you’d like to use it for a soup just add more plant milk to the desired consistency. You can also add small pieces of soy curls that have been rehydrated in Better Than Bouillon no chicken base.
In a high-speed blender place 1 pound firm tofu that has been drained. Add 2 teaspoons Better Than Bouillon No Chicken Base, 1 ½ tsp onion powder (optional), 1 ½ tsp garlic powder, ½ tsp turmeric, and ¼ c plant milk.
Blend together for 4 to 5 minutes until the mixture is very smooth. This will yield about 2 cups of very thick cream of chicken soup.
Vegan Cream of Chicken Soup WFPB
Equipment
- High-Speed Blender
Ingredients
- 1 lb firm tofu
- 2 tsp Better Than Bouillon No Chicken Base
- 1½ tsp onion powder (optional)
- 1½ tsp garlic powder
- ½ tsp ground turmeric
- ¼ cup unsweetened plant milk
Instructions
- Place all ingredients in a high-speed blender.
- Process on high for 4 to 5 minutes.
- If using soup to eat (not for casserole recipes) add additional plant milk to desired consistency.
- Soy curls soaked in no chicken base water can be added to simulate pieces of chicken in the soup
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