This Dairy Free Cream of Mushroom Soup is so rich you won’t miss the original! Vegan and Paleo, it makes a great stand in for recipes that call for condensed soup.
I had an amazing childhood. I had a mom who was big into traditions– and traditions really are so much fun as a child. Always something to remember and look forward to.
I want to be that kind of mom to Xander. But do you know what I realize now that I *am* a mom? It’s a lot of work! It takes organization. It takes planning to get things prepared– because when you’re a mom, it’s not like you can just run out the day before a holiday, grab everything you need, and come home and prepare that evening and all day the next.
Nope. You’ve got to have a plan. Things purchased ahead of time, ready to go. Because the day before, your child will probably get a fever and need to go to the doctor, or just simply refuse to take a nap and be difficult to manage for the rest of the day. There will be no last minute shopping, and it’s even difficult (for me at least!) to stay up late and prepare after they are in bed.
At least as a new mom, you have a bit of a grace period. You don’t have to do much the first couple of years, because even tiny efforts are appreciated. I am hopeful that as he gets older, and his memory gets better, I have systems in place and figure out how to help make special memories for our family.
Something as simple as a dish on the Thanksgiving table can be a special memory. For me, I HATE to admit it, but my mom always made “Michelle’s favorite dish” – jello with whipped cream! Haha. For my brother, it was green bean or broccoli casserole, smothered in cheese or mayonnaise, and topped with crispy fried onions. My brother still loves those dishes- but he is now gluten free, I can’t have dairy, and none of us cook dishes like that anymore. Roasted veggies, please!
To show I am serious about learning how to do this “pre planning” thing, I started thinking about Thanksgiving dishes in August! This soup was created and photographed in August on an unusually chilly day– the soup itself was wonderful (even though I’ve never had the actual Cream of Mushroom Soup!), but the real reason for it’s creation was to make that green bean dish for him this Thanksgiving. It will be my first Thanksgiving with my family in 7 years (although we have had some simple Thanksgivings with friends in KL), and Xander’s first Thanksgiving ever (we didn’t celebrate last year when he was only 3 months old).
Now, if I could just start thinking about Christmas presents in October 🙂 Ha! I don’t even have his Halloween costume put together– although I do know what it will be and my friends and I have planned a Halloween “playdate” since these babies are a bit too small to really have fun at a party. (Check out my Pinterest Board, “Healthy Happy Halloween”, or my blog post, Have a Healthy Halloween, for ideas on how to make your child’s holiday fun without so much of the sweet stuff!).
Tips for Dairy Free Cream of Mushroom Soup
- Variations: The cauliflower and cashew base can be used for a variety of cream soups. As photographed above, my favorite variation so far is to make a creamy kale and mushroom soup. For this variation, just add two cups of chopped kale at the same time as adding water to the “concentrate.” I have also added sweet corn and kale to make a cream of corn soup. If wanting to make a Cream of Chicken, I recommend using chicken bouillon in place of the vegetable, and adding shredded roasted chicken (maybe from a rotisserie chicken?).
- Make it Ahead: If planning to use this in place of condensed soup in holiday recipes, make the condensed version, and freeze it. Thaw completely, and warm up with 1/4 cup of water. The soup needs to fully reheat to become creamy again after freezing.
Other Similar Recipes:
- Dairy Free Potato Corn Chowder with Bacon, by Leelalicious
- Vegan Broccoli Cheese Soup, by Pancake Warriors
- Creamy Leek and Potato Soup, by HealthyNut Nutrition
- Creamy Chicken and Rice Soup, by Sunkissed Kitchen
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