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Old 10-06-2017, 01:37 PM   #1
kmrotski
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Recipe adjustment help

Alright ladies I need some help with suggestions on replacement ingredients for my favorite recipe.

I am recently being as dairy free as possible so only dairy free suggestions please.

The recipe is Chicken Tetrizzini..

The things I need to replace are..

Sour cream

&

Cream of chicken soup

TIA!

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Old 10-06-2017, 02:24 PM   #2
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Re: Recipe adjustment help

You can make cream of chicken soup from scratch. Wait a minute... I don't think it has dairy?

My sub for sour cream is Greek yogurt so that does you no good. Coconut milk could work though.
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Old 10-06-2017, 02:28 PM   #3
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Re: Recipe adjustment help

Cream of chicken soup substitute recipe
It calls for milk but I think an unsweetened nut milk would probably work fine.

I don't know about a non-dairy sour cream substitute.
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Old 10-06-2017, 02:57 PM   #4
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Re: Recipe adjustment help

I'm pretty sure cream of chicken soup is just a white sauce. Chicken broth thickened with a roux, which is flour and fat. So...I typically use butter but you could use any fat - Crisco, lard, etc.

Sour cream will be tricky mayo?
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Old 10-06-2017, 03:20 PM   #5
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Re: Recipe adjustment help

How about something like this?

http://cassidyscraveablecreations.co...our-cream.html
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Old 10-06-2017, 03:21 PM   #6
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Re: Recipe adjustment help

Lol I just assumed cream of chicken soup was dairy. I didn't even look.

Mayo for sour cream may work. I think coconut milk may be a little funky in a pasta dish. Hmmm.
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Old 10-07-2017, 08:22 AM   #7
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Re: Recipe adjustment help

I always make a DIY cream soup with 1/4c butter (you could use coconut oil, ghee, olive oil), 1/4c flour (wheat, rice, etc.), 1/2c chicken broth, and 1/2c almond and/or coconut milk - you melt the fat, add the flour to make a roux, slowly add in liquid, stir till thickened. I think that's supposed to be the equivalent of one can, but I'm not certain. I almost always use full fat coconut milk in recipes that call for milk or cream.
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Old 10-07-2017, 03:20 PM   #8
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Re: Recipe adjustment help

Quote:
Originally Posted by karlitacat View Post
I always make a DIY cream soup with 1/4c butter (you could use coconut oil, ghee, olive oil), 1/4c flour (wheat, rice, etc.), 1/2c chicken broth, and 1/2c almond and/or coconut milk - you melt the fat, add the flour to make a roux, slowly add in liquid, stir till thickened. I think that's supposed to be the equivalent of one can, but I'm not certain. I almost always use full fat coconut milk in recipes that call for milk or cream.
I'm going to try this the next time we need a cream soup.

I'm kind of annoyed that the unsweetened almond milk from Aldi now tastes sweeter than before.

I saw somwhere that Walmart is selling their own coconut and almond soup bases.
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Old 10-08-2017, 11:16 AM   #9
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Re: Recipe adjustment help

This is the recipe I use (I forgot to add that I use salt and pepper, just as the original recipe states), using the Cream of Chicken version.

Since we're not dairy-free I use butter, but in the past when I've gone off dairy I use ghee. I like Almond Breeze Unsweetened Coconut Almond Milk; it's a bit richer than just almond milk.
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Old 10-08-2017, 01:05 PM   #10
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Re: Recipe adjustment help

Quote:
Originally Posted by karlitacat View Post
This is the recipe I use (I forgot to add that I use salt and pepper, just as the original recipe states), using the Cream of Chicken version.

Since we're not dairy-free I use butter, but in the past when I've gone off dairy I use ghee. I like Almond Breeze Unsweetened Coconut Almond Milk; it's a bit richer than just almond milk.
Does the coconut make the Almond Breeze sweet at all?
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