In this post I want to tell you how to prepare a DAIRY-FREE CHAMPION CREAM, the idea is to make a cream that is soft and tasty without adding milk, cream or cream cheese.

The reason, obviously, is that some people suffer from lactose intolerance or allergy to cow's milk protein (APLV), and tend to look for suitable recipes for them, that's why I like to give options for everyone.

In addition, although I do not suffer either, I usually prepare the creams of vegetables always without dairy, when you try it you will realize that it is not necessary at all and the result is lighter and easier to digest.


Cream of dairy-free mushrooms is easier to digest than a conventional cream with milk or cream.


To make this cream, you need very few ingredients, a few vegetables to make a stir-fry, mushrooms and a broth that brings flavor, to give it more consistency, I usually add a vegetable milk, this time from almonds, but it may be the one that most like it


cream of mushroom soup


You can also add the spices you like best, I just put a little white pepper on it, which goes very well without subtracting the smoothness of the flavor.

To control the thickness you will have to adjust the liquids, I was thick, I like it like that, taking less quantity I remain equally sated, but if you like clearer creams, add more liquid, you will see it as you cook it.

When the cream thickens, you can use it as a sauce in other dishes, just as I did the other day with the carrot cream in this steamed chicken dish with Brussels sprouts.

Remember that replacing a sauce with a vegetable cream is a strategy to make a dish lighter, more digestible and with fewer calories.

And since the combinations are endless, you can enrich your dishes a lot by making them much more attractive and appetizing.

This recipe is perfect as a first course when it's cold, it's very comforting and doesn't fill up too much. If you prepare a special menu, you can serve it as an entree, combine with many dishes, especially with meats and legumes.


This cream of mushrooms in a perfect starter on a special menu.


If you like spoon dishes, preparing creams in winter is very comforting, the options are endless and you can use any vegetable and vegetable you have at home, it is a very well-known type of recipe.


Advantages of preparing a cream like this:

  • It is a perfect starter.
  • Very comforting, especially in winter.
  • It is an open and very flexible recipe.
  • Easy and fast
  • It can be prepared in advance or overnight.
  • You can serve as salsa in other dishes.


cream of mushroom soup


Other recipes that may interest you:


If you like spoon dishes and in winter eating hot is a necessity for you, vegetable creams like this will be your salvation, they have many advantages and few inconveniences.

Preparing a mushroom cream at home will take you about 30 minutes or maybe less, controlling the ingredients, knowing at all times what you add.

Forget about boat soups, envelope and tetra brick soups, really, do you think they are worth it? Strive a little, organize and cook, you will not regret it. 😉

cream of mushroom soup
5 de 1 vote
To print


Preparing a cream of mushrooms without dairy is very easy, replace cow's milk with a vegetable milk, it will be just as creamy!

keyword mushrooms, cream, soup
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Servings 4 rations
Calories 84 kcal
Composer missblasco


  • 300 grams fresh mushrooms
  • 1/4 cup Almond milk
  • 1 cup vegetable stock or chicken stock
  • 150 grams onion (1 / 2 onion)
  • 100 grams leek (1 leek)
  • 1/2 garlic clove
  • 1/4 teaspoonful sea ​​salt
  • 1/4 teaspoonful White pepper (adjust the quantity to your liking)
  • 1 tbsp extra virgin olive oil

Elaboration step by step

  1. Cut the onion and the leek into julienne and sauté with olive oil, add the garlic and a pinch of salt.

  2. Clean the mushrooms, cut them in quarters and add them to the pot, give them a few turns. Save a couple for the final decoration of the dishes.

  3. Add the vegetable milk, I used homemade almonds that were frozen in portions, and add the broth, let it boil for about 15 minutes over moderate heat.

  4. Watch the amount of liquid, you can add a little more broth if you think necessary.

  5. Add the pepper and correct the salt point.

    cream of mushroom soup in pot
  6. Crush the mixture.

  7. Cut the mushrooms you had reserved in thin slices, pass them through the pan and use them to decorate. You can also toast a little ham, it will be very nice and gives it a very rich salty point.

  8. Serve the cream in a bowl with a dash of EVOO, rolled mushrooms and ham.

Nutritional Information
Amount per serving (250 g)
Calories 84 Derivatives of 36 fats
% of the recommended daily value *
Fat 4g6%
Saturated fats 1g6%
Sodium 411mg18%
Potassium: XNUMX% RDI 338mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Proteins 3g6%
Vitamin A 542IU11%
Vitamin C: XNUMX% RDI 7mg8%
Soccer 42mg4%
Iron 1mg6%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.


  • Hi Francesca! Hui he fet this cream that I had gains from ferla i m'ha agradat molt. Jo prepare quantity and have tinc sopar per a quan arrive at the nit of treballar. In the end I have not posat llet d'ametlla. I had a pot of coconut suc for cooking. L'he obert i had the consistency like cream. It has been molt be. I will continue fent cosetes teues! Adeu.

    • Hi Noelia! What a pleasing you! To my m'agrada molt this recepta, it is a good idea to have posat llet de coco, li haurà donate a taste of molt and a good consistency. Gràcies per fer les meues receptes and on tot to explain-m'ho! I love to know how you are! Greetings! 😉

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