By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. You can achieve total richness and creaminess with some simple swaps. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. I’m all about making recipes plant-based and dairy free when I can. This dairy free creamy of mushroom soup is a fantastic take on the classic without all the dairy. Made with healthy, whole food, plant based ingredients!.This Coconut Milk Mushroom Soup Recipe Is Great to enjoy on it’s own, or to use in recipes as a substitution for canned mushroom soup. This rich and creamy soup is simple to make, yet elegant. This soup can be made with a lot of pantry staple ingredients: coconut milk, herbs, and spices. You won’t believe how many recipes for coconut-cream based frostings/whipped creams appear on Pinterest, but I would just like to warn you all before you wreak havoc on your heart and your LDL cholesterol levels.This coconut milk mushroom soup couldn’t be easier to make! Never buy the canned stuff again when this decadent soup comes together in under 30 minutes. Hawaiian or Filipino) and they have ridiculous high rates of heard disease due to the over consumption of food rich in saturated fats. Also, coconut is an integral part of Polynesian diets (i.e. While it is reasonable to use this as a whipped cream once in a while, especially for those who are lactose/dairy intolerant, it is not recommended to consume this regularly. Nature gave us cocaine, marijuana and a whole slew of deadly plants and toxins. I understand that some people are all about “all-natural” and don’t line additives or processed foods but “all-natural” doesn’t always mean that its good for you. Coconut oil is almost as bad as the palm oil that movie theaters use on their popcorn. In fact, the FDA and other government-based agencies do not recommend consuming it in large quantities. I was a food science major in college and feel the need to tell you people this, but please look at the nutritional facts before doing this!!! Coconut milk and therefore, coconut cream is very very high in saturated fats. Note: I love Natural Value because their Organic milk is BPA and Guar Gum free but it doesn't work well for whipped cream in my experience. So with that, I recommend grabbing a can of Native Forest when you want to make whipped cream! Regardless, I won't use it because of the BPA. It obviously did not whip up because of this so I really should have just thrown it out of the experiment. So this one was kind of at a disadvantage. However, Thai Kitchen has guar-gum AND is packaged in a BPA Can. Flavor is good, similar amount of cream as A, but whipped up much better and created a larger volume of whipped cream in the end.Ĭ: throw this one out of the mix- I totally didn't realize that I grabbed a can of lite milk. The flavor is good, it had a good amount of cream rise to the top, but did not whip up as sturdy as B.ī: Has guar-gum, but is packaged in a confirmed BPA-free can. (A) Whole Foods Brand Organic Coconut MilkĪ: Has guar-gum and most likely uses a can with BPA, although I can't find info to confirm that. Then, I opened them and took note of which one had the most cream on top. □ I grabbed the 3 brands that my Whole Foods sells and put them all in the fridge. I performed a highly scientific experiment to answer this question for you. So what kind of coconut milk should you use to make amazing coconut whipped cream? This is the easiest recipe that will ever appear on my site! It involves only 2 ingredients and is the perfect topping for any pie, ice cream, or just served over fresh fruit. A dairy-free whipped cream recipe is a must for every Paleo and SCD site's archives, so I'm finally hitting the “publish” button. I've had this coconut whipped cream post sitting in the queue since last year but never got around to publishing it.
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