Wow! This actually is pretty good! I found a recipe for dairy-free cream of mushroom soup on a dairy-free blog and converted it to be GFCFSF.
Ingredients:
3 Tbsp. Spectrum refined coconut oil
1/2 cup chopped mushrooms
2 Tbsp. chopped onion
Some garlic (Sorry, but I never measure my garlic!)
2 cups original flavor hempmilk
2 Tbsp. tapioca flour
Directions:
Sautee mushrooms, onions, and garlic in oil. Whisk in hempmilk and tapioca flour while still cooking over medium heat. It will thicken up pretty quickly from the tapioca flour.
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3 comments:
This sounds Delish!! Can't wait to try!!!
I am going to try this in my grean bean casserole. Does it make about the equivalent to one can of soup?
Hi Tina
I used it in a recipe (Saturday Chicken) which uses a can of cream of mushroom soup. It was a while back when I did this recipe, but I think you should be okay with this amount. Note that the recipe I used this for actually adds a cup of cream to the cream of mushroom soup, so it thins it out. It might be a bit on the thin side for a green bean casserole, but I think it would still taste yummy. Use enough garlic to kind of "drown out" the hempmilk flavor if you are serving this to people who aren't used to hempmilk. :)
Good luck!
Tori
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