How can I make a creamy soup or gravy without using heavy cream or cashews?

Question

How can I make a creamy soup or gravy without heavy cream? Discover healthy and plant-based alternatives like potatoes or white beans.

Answer 1

You can achieve creamy textures in soups and gravies without heavy cream or cashews by using pureed vegetables like potatoes, cauliflower, or white beans, or by creating a roux with flour and butter (or oil).

Detailed Explanation:

There are several effective methods to create creamy textures in soups and gravies without relying on heavy cream or cashews, catering to dietary restrictions or preferences. Here's a breakdown of popular techniques:

1. Pureed Vegetables: This is a healthy and versatile option. Cook vegetables like potatoes (russet or Yukon gold work well), cauliflower, butternut squash, sweet potatoes, or white beans until soft. Then, using an immersion blender or a regular blender (carefully, as hot liquids can expand), puree a portion of the soup or gravy until smooth. The starch in these vegetables acts as a natural thickener and creates a creamy consistency. Start with a small amount and add more until you reach your desired thickness.

2. Roux: A roux is a classic thickening agent made from equal parts fat (butter, oil, or even rendered bacon fat) and flour. Melt the fat in a saucepan over medium heat, then whisk in the flour until it forms a smooth paste. Cook the roux for a few minutes, stirring constantly, to cook out the raw flour taste. The longer you cook it, the darker it becomes and the more flavor it develops (but it also loses some of its thickening power). Gradually whisk in your broth or liquid, ensuring there are no lumps. Simmer until the gravy or soup thickens to your desired consistency.

3. Cornstarch Slurry: Mix cornstarch with cold water (usually 1-2 tablespoons of cornstarch per cup of liquid) to create a slurry. Whisk the slurry into your simmering soup or gravy. The mixture will thicken quickly, so stir constantly to prevent lumps. Be careful not to overcook it, as it can become thin again if heated for too long.

4. Greek Yogurt or Sour Cream (added off heat): While not entirely dairy-free, Greek yogurt or sour cream can add a tangy creaminess. However, it's crucial to temper it first to prevent curdling. Take a spoonful of the hot soup or gravy and whisk it into the yogurt or sour cream to gradually raise its temperature. Then, stir the tempered mixture into the rest of the soup or gravy off the heat. This method works best with soups that are not boiling hot.

5. Silken Tofu: For a vegan option, blend silken tofu until completely smooth. Add it to your soup or gravy towards the end of cooking and stir well. Silken tofu is virtually tasteless and adds a lovely creamy texture.

Pro Tip:

When using a blender to puree hot liquids, remove the center piece of the lid and cover the opening with a folded kitchen towel to allow steam to escape. This prevents pressure from building up and potentially causing the lid to explode.