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Oct 7, 2011 08:13 AM

Vegan substitute for cream in butternut soup?

I am making curried roasted butternut squash soup for a friend, and would add cream except that she's vegan. I have used the soy sour cream in the past and it was pretty good. Should I use that in the soup, or is there a reasonable vegan cream substitute that isn't nasty and won't break with the heat?

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  1. Do you think you need the cream, given that blending this soup will make it wonderfully thick? Soft tofu might work as well as canellini beans.

    3 Replies
    1. re: monavano

      +1 - I make a butternut squash soup, blend it all towards the end and it makes it deliciously velvety and smooth, no need for cream at all.

      1. re: pj26

        I'd save the cream calories for saged croutons ;-)

        1. re: monavano

          Mmmm. Bread cubes, olive oil, and what -- chopped sage? plus salt? Or sage in the oil first?

    2. I'm not vegan, but I frequently use coconut milk in my butternut squash soup (but, like the others, have gone without using a creamy liquid at all, and it works out just fine).

      4 Replies
      1. re: onceadaylily

        Absolutely coconut works really well with anything curried.

        1. re: tonifi

          Ditto for the coconut milk, but if it's extra thickness you want, just add a potato and puree it.

          1. re: Isolda

            If you are going to go the coconut route, use coconut cream (not milk). Problem with coconut, however, is that imparts a slightly sweet taste that some people may not want.

        2. re: onceadaylily

          Coconut milk is my choice as well.

          1. Mimiccreme works very well (cashew and almond based). Use the unsweetened:


            1. I like mimicreme, coconut milk, or almond milk, but as others have said, it will be creamy on its own, especially with parsnip, potato, or ( my choice) celeriac.