Vegan Cream of 'Chicken' Soup
*V* *GF* Stands in for one can of Cream of Chicken Soup (undiluted). A perfect substitute in recipes that call for a can of soup as part of a sauce or base. Don't you hate how every other recipe on the web calls for a "can of cream-of-something soup"? I don't want to put that chemical laden nastiness into my body, and neither should you. I got so tired of every recipe calling for it that I decided to invent one that I could a) feel good about, b) have no dairy in it and 3) keep in little baggies in the freezer to throw into my recipes at will. If you want to think outside the box and eat it as soup, you can do that, just add water and thin to your desired thickness, because this is gonna be thick, but not shaped like a can.
Combine ½ cup cashews, 2 cups water and one scant TBSP of Traci's Vegan Chicken Bouillon in blender and blend until very smooth. (I let it drift off the back of a spoon to check for unwanted cashew grit.)
Heat 3 TBSP olive oil or butter or butter substitute in a saucepan over medium high heat.
Whisk in 3 TBSP brown rice flour and cook one minute, until bubbly and golden. (You can substitute wheat flour, but it will tend to separate when frozen. I actually prefer the texture of wheat flour, so I use it when I don't intend to freeze.)
Whisk in cashew mixture vigorously to combine. Cook, stirring often, until bubbly and thick, 5-6 minutes. Remove from heat. Use in recipe as directed for one can of Cream of Chicken soup, or thin to desired consistency for soup.
Take that, unnamed can with a red label and gold seal that is so pervasive in modern cookery!