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.

1 comments
DianePolcsik
DianePolcsik

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!!!