The big changes were using almond milk and veggie broth for the base. I was in the fence on if I should use oat or almond but went with almond for a more neutral flavor because the oat I have right now is very oaty tasting.
I also used a mirepoix instead of just onion. I was gonna add soy “meat” crumbles to it but forgot.
The one big change I wanna try and tackle is that my original recipe called for half a lb of shredded cheese melted I to the soup before serving and that added a lot of savory and depth. I’m trying to figure out how to do that. Nooch isn’t really gonna do it. I’m not sure what to do for that honestly.
I was curious on how you’d replace the milk, I’m glad almond milk worked out!
Mirepoix is a good idea too.
I know it’s not cheese, but what do you think of something like coconut cream? Not sure how the flavor would work, but it might address the fatty element the cheese provides.
Good luck with it, it sounds like fun to experiment with!
So a note on the milk: I did add flour when I added the milk to the broth, then simmered for like 1.5 hours. In the beforetimes, I would add the milk/flour slurry to the soup a few mins before serving and let it thicken.
I love me some coconut milk/cream but I’m looking for something funky and umami. I do have some “vegan” fish sauce(that’s basically pineapple/soy) that might help bring out a bit more savory. I’m also considering doing like carmelized onion/mushroom as a topping that might help. Worst case scenario, Vialife shreds are really good, but a bit expensive for just dumping into a soup. Might work if not add a bit of that vegan cheese plastic taste :/
That makes sense with the flour! I usually simmer flour when I add it as a thickener (or even add it early like a roux). If I’m using corn starch I do it right before serving. I’m not sure if it makes a difference!
There’s always miso or crumbled tempeh if you’re looking for funk! It sounds like you’ve got some great ideas to experiment with!
The big changes were using almond milk and veggie broth for the base. I was in the fence on if I should use oat or almond but went with almond for a more neutral flavor because the oat I have right now is very oaty tasting.
I also used a mirepoix instead of just onion. I was gonna add soy “meat” crumbles to it but forgot.
The one big change I wanna try and tackle is that my original recipe called for half a lb of shredded cheese melted I to the soup before serving and that added a lot of savory and depth. I’m trying to figure out how to do that. Nooch isn’t really gonna do it. I’m not sure what to do for that honestly.
I was curious on how you’d replace the milk, I’m glad almond milk worked out!
Mirepoix is a good idea too.
I know it’s not cheese, but what do you think of something like coconut cream? Not sure how the flavor would work, but it might address the fatty element the cheese provides.
Good luck with it, it sounds like fun to experiment with!
So a note on the milk: I did add flour when I added the milk to the broth, then simmered for like 1.5 hours. In the beforetimes, I would add the milk/flour slurry to the soup a few mins before serving and let it thicken.
I love me some coconut milk/cream but I’m looking for something funky and umami. I do have some “vegan” fish sauce(that’s basically pineapple/soy) that might help bring out a bit more savory. I’m also considering doing like carmelized onion/mushroom as a topping that might help. Worst case scenario, Vialife shreds are really good, but a bit expensive for just dumping into a soup. Might work if not add a bit of that vegan cheese plastic taste :/
That makes sense with the flour! I usually simmer flour when I add it as a thickener (or even add it early like a roux). If I’m using corn starch I do it right before serving. I’m not sure if it makes a difference!
There’s always miso or crumbled tempeh if you’re looking for funk! It sounds like you’ve got some great ideas to experiment with!
I have a whole package of miso I can try. I’d have to cut back the salt elsewhere though. Gonna keep that in mind!