Vegan “Cream” Alternative

One trick I learned in Italy while making vegetable minestrone or potato leek soup was how to thicken a soup without cream. My non-dairy option can also be added to mashed potatoes or pasta sauces to add extra protein and a rich delicious flavor.

My substitute “cream” consists of cannellini beans, puréed in a food processor until smooth. Simply stir bean paste, a tablespoon at a time, into your soup or sauce to add a rich, creamy texture. This is a wonderful alternative to heavy cream or even a flour based thickener.

Since you will have to open an whole can of beans, here’s a tip for the leftover beans. Place the remaining beans in a bowl and add one very finely minced garlic clove, a little salt, pepper, and 1-2 tablespoons of good quality olive oil to create a delicious spread for chewy bread or steamed vegetables. It resembles hummus but has a milder flavor and is much easier to make. The best part is you’ll love the taste while you’re replacing the butter and use up your leftover beans. Give it a try, I think you’ll be pleasantly surprised.


I need a substitute for Heavy Whipping Cream to make my vegan version of Olive Garden's Zuppa Toscano soup! I need my substitute to equal 1 Cup Heavy Whipping Cream. How much of the Cannellini beans do I use and also, do I drain the beans first or put the beans and their liquid into blender all together? Thanks!!!


Check out the 2nd paragraph and you will get your answer. Purée beans and add 1Tablespoon at a time until you reach the desired consistency.

It would not hurt if you drained the beans or not being that they are thick when puréed to begin with.

Good luck.

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