November 5, 2020
A snowy day in Colorado calls for creamy soup. I have a secret dairy free replacement that makes this soup lusciously creamy. Can you guess what it is?
Let’s Talk Cashew Cream
After a few rounds of Whole30, I grew tired of using coconut cream as a dairy alternate in dishes. While there are lots of great nut milks out there, none truly meet the consistency of a dairy cream.
Cashew cream is easy to make, it’s simply a blend of cashews & water. It is becomes very thick & creamy and makes all recipes extra luscious.
If you don’t want to make cashew cream there are other dairy free options:
- Nut Pods Original Creamer
- Full fat Coconut Cream
- Nut milk
When using an dairy alternative, I find that I usually need to add in a thickener to the recipe. I recommend adding 1 tbsp arrowroot + 1 tbsp water and mixing it into boiling soups & sauces. Continue to add 1 tsp + 1 tsp water until you reach the desired consistency.
Of course if you are not dairy free, add heavy cream or half & half to the recipe in replacement of cashew cream.
Looking for some tasty Whole30 Compliant Italian Sausage? Look no further. Visit the Simple Grocer & use my discount code ALEX for $10 off your order!
If you enjoy this recipe, here are a few other soup recipes:
- Slowcooker BBQ Pork Chili
- Whole30 Simple Gumbo with Chicken & Sausage
- Chorizo Green Chile
- Creamy Potato & Ham Chowder
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Creamy Italian Sausage & Potato Soup
Ingredients
- 1 tbsp olive or avocado oil
- 1 Lb mild italian sausage, ground
- 2 ½ C yukon gold potatoes, diced into 1 in cubes
- 1 C diced yellow onion
- 5 cloves garlic
- 1 14oz can diced tomatoes, drained
- 2 ½ C chicken broth sub all one flavor broth.
- 2 C beef broth
- 2 tsp italian seasoning
- 1 tsp sea salt
- 1 bay leaf
- 1/2 C cashews (for cashew cream) Sub Heavy Cream if not dairy free
- 2 C raw spinach
- black pepper, to taste
Instructions
- In a large pot or dutch oven over medium heat, heat the oil. Add sausage, using your spatula begin to seperate the sausage to create crumbles. Cook Sausage for 3-4 minutes.
- Add onions & garlic. Cook 3-4 minutes
- Add tomatoes, potatoes, italian seasoning, bay leaf, & salt. Also add in the 4½ Cups of broth. Give the ingredients a little stir & Cook at a simmer for 20-25 minutes
- While the soup is cooking. Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes. Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C. fresh water & Blend until smooth.
- When the potatoes in the soup of fork tender, Add in the cashew cream & spinach. Stir to combine. Allow the soup to simmer for 2-3 minutes while the spinach wilts.
- Serve & Enjoy!
