Can’t Believe It’s Vegan Cream of Mushroom Soup: dairy free gluten free

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Can’t Believe It’s Vegan Cream of Mushroom Soup

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Guys, there is no other name for Can’t Believe It’s Vegan Cream of Mushroom Soup except…liquid GOLD! Because…I really can’t believe it’s vegan! It’s so creamy and rich, you’ll fool dairy-lovers with it. Enjoy it as soup, or in my Can’t Believe It’s Vegan Green Bean Casserole holiday recipe…it’s a hit!!!

You really WON’T believe it’s vegan Cream of Mushroom Soup! Gluten free too! Easy, creamy, perfect for gravy, casserole, stroganoff, and soups. thekitchengirl.com #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup

Can’t Believe It’s Vegan Cream of Mushroom Soup

This recipe is dedicated to my mom, who assisted this photo shoot and served as my taste-tester during recipe development.

Btw, just because she’s Momma TKG doesn’t give me a pass on my recipes.

If something isn’t right, she’ll be 100 with me.

We just don’t do hurt feelings here at TKG HQ…and I cherish honest feedback. Thanks mom…this recipe’s become a hit!

Wish we lived closer to each other (sigh).

Ok, about this soup!

I’ve made variations of homemade cream of mushroom soup for many years.

For this post, I wanted you, my people, to have a bona fide dairy-free, gluten free, truly low-sodium, alternative to canned, cream of mushroom soup.

I mean…everyone should have this recipe. It’s such a major player in cream of anything soup, baked casseroles, and alfredo sauce pastas.

And…it’s soup season!

It’s also very similar to my Lightened Up Vegetarian Mushroom Stroganoff, which gets served over pasta noodles. YUM!

You really WON’T believe it’s vegan Cream of Mushroom Soup! Gluten free too! Easy, creamy, perfect for gravy, casserole, stroganoff, and soups. thekitchengirl.com #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup

What I LOVE about this recipe:

  • uses unsweetened almond milk in place of heavy cream
  • uses NO coconut milk
  • uses NO expensive ingredient substitutes (like vegan sour cream)
  • uses NO potatoes
  • uses chickpea flour instead of all-purpose flour
  • uses mostly everyday pantry ingredients
  • tastes rich, creamy, and savory…without the guilt

Here’s the shortcut description of how I make cream of mushroom soup:

  • sauté veggies
  • add flour
  • add liquid
  • bring to boil…then simmer
  • stir as needed until thick

See full recipe below. But know that it really is that simple!

Do you Mise En Place?

Mise en place is French for “everything in its place” before cooking.

Tell me, do you assemble all of your ingredients together before cooking?

If not, try it sometime, and watch your cooking enjoyment level increase.

Great way to avert kitchen disasters too!

Ingredients you’ll need for Vegan Cream of Mushroom Soup:

  • extra virgin olive oil
  • shallot or onion
  • garlic
  • dry sherry (optional)
  • chickpea (garbanzo flour)
  • unsweetened almond milk
  • vegetable broth (reduced sodium, preferably light colored broth)
  • nutmeg
  • thyme
  • salt and pepper

Kitchen tools I use for this recipe:

You really WON’T believe it’s vegan Cream of Mushroom Soup! Gluten free too! Easy, creamy, perfect for gravy, casserole, stroganoff, and soups. thekitchengirl.com #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup

Planning your holiday feast?

Be sure to grab all of my Meatless Fall and Winter Holiday Recipes.

Of course it includes my Can’t Believe It’s Vegan Green Bean Casserole and there are other great recipes too!

Want more vegan recipes that can be made in a hurry?

Check out my 15-minute In A Hurry Kale Chickpea Soup…it’s possibly my quickest cold weather recipe.

Also, my Southwest Vegan Tortilla Soup can be on the table in 30 minutes. Crazy easy and delish!!

And if you need a soup for cold relief, here’s my Feel Better Pho.

It’s a quick, Asian-inspired, vegan soup with noodles, veggies, broth and a few toppings.

* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.

Recipe Tips for Success

Mushroom tip:

Mushrooms shrink to about 1/4 of their original size when sauteed…just an FYI.

Avoid lumps and clumps:

After you saute the veggies with flour, be sure to whisk in SMALL amounts of [cold] almond milk and repeat until the milk is gone.

This should create a non-lumpy sauce. Trust me, once the lumps happen, they’re impossible to remove.

Regarding the color:

I prefer to use a light colored broth (not brown) to keep the soup color on the light side.

Also, when browning the garbanzo flour, the longer you do it, the better the flavor (b/c it reduces bitterness), but realize it might make your soup take on a light brown color.

Regarding the consistency:

This really depends on how long you simmer it, which means the longer you simmer, the thicker the soup.

This is what can also cause the yield to vary between 2 and 2.5 cups.

So, plan a yield of a 2 cup yield to be on the safe side.

This soup will naturally thicken as it cools, and will naturally thin when reheated.

I do not advise adding any liquid to it until it’s fully reheated.

Upon reheating, if it’s too thick for your liking, stir in small amounts of almond milk, heating and stirring, until desired consistency is reached.

If it’s too thin, mix together 1 part garbanzo flour with 3 parts almond milk (no clumps) in small amounts, pour into soup, heat and stir until desired consistency is reached.

You really WON’T believe it’s vegan Cream of Mushroom Soup! Gluten free too! Easy, creamy, perfect for gravy, casserole, stroganoff, and soups. thekitchengirl.com #lowsalt #vegan #vegansoup #creamofmushroom #vegancreamofmushroom #glutenfree #mushroomsoup

Yields 2 1-cup servings

I Can’t Believe It’s Vegan Cream of Mushroom Soup

Easy, healthy, copycat version of canned mushroom soup. Only it's low salt, low fat, and gluten-free! Great base for casseroles, gravies, creamy soups, or pasta dishes.

10 minPrep Time

10 minCook Time

20 minTotal Time

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4.9 based on 21 review(s)

Ingredients

  • 3 Tbsp Olive Oil
  • 1 Shallot or 2 Tbsp Onions (finely chopped)
  • 2 cloves Garlic (finely grated w/ Microplane)
  • 1/2 lb. Mushrooms or 4 cups (chopped)
  • 1 Tbsp Dry Sherry (optional)
  • 1/4 cup Chickpea Flour (shop it HERE )
  • 1 cup Unsweetened Almond Milk (chilled)
  • 1 cup Reduced Sodium Vegetable Broth (preferably light color...not brown)
  • Pinch fresh Nutmeg (finely grated w/ Microplane)
  • Pinch dried Thyme
  • Salt and Pepper to taste

Instructions

  1. In a 3 quart skillet or sauce pot over medium-high flame, add OLIVE OIL and heat until shimmering.
  2. Add SHALLOT and GARLIC; sauté until slightly tender (1-2 min).
  3. Add MUSHROOMS; sauté until lightly browned (3-5 min).
  4. Add FLOUR; sauté and stir just until veggies absorb it (longer saute = browner color)
  5. Add DRY SHERRY; sauté and stir until it evaporates (about 1 min).
  6. Whisk in small amounts of ALMOND MILK until flour dissolves and clumps disappear; then add VEGETABLE BROTH, NUTMEG, THYME, SALT, and BLACK PEPPER; bring just to a boil, turn heat to med-low, gently whisk, as needed, until sauce thickens to desired consistency (7-10 min).
  7. Once thickened, remove from heat and allow to cool. Refrigerate in an airtight container up to 4 days.

Notes

For cooking tips about this sauce, please refer to "Recipe Tips For Success" below this recipe in the blogpost

7.8.1.2
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https://thekitchengirl.com/i-cant-believe-its-vegan-cream-of-mushroom-soup/

Traci Antonovich
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Traci Antonovich

Recipe author and content creator at The Kitchen Girl
Smart, affordable eating happens HERE. I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

About my recipes: Minimal meat & more plants!
Traci Antonovich
Follow TKG

Latest posts by Traci Antonovich (see all)

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Comments

  1. Hi there, I have just gone gluten free recently and really need to go dairy free for health reasons. I am excited to try this recipe since I cook with cream of mushroom soup all the time! Do you think that this recipe would double well and freeze well? I will try a single batch to start, but if it works for my recipes like I hope, life would be so much easier if I can make it in larger batches and store it for later. Any thoughts?
    Reply

    • Hi Stacy, so glad to hear from you! I haven't tried to freeze this soup. If you do, I recommend that during reheat, if it's too thick, add a little almond milk, and if it's too thin, mix a little chickpea flour with a little almond milk in a separate container (to remove lumps), add it to the soup, and gradually heat. Repeat either step until you get it where you want it. Please let me know if you need further clarification. And do let me know how it turns out for you! I'm excited you found this soup...it's my cream of mushroom everything. Wishing you the best in your dietary wellness :)
      Reply

    • Hi Ella, I believe you could substitute a variety of bean or grain flours for the chickpea flour in this recipe. Nut flours?...not so much. That said, you would need to make adjustments when subbing because not all flours are 1:1 in terms of consistency. I'm going to cover this topic on the blog sometime soon, so be sure to sign up for my email list so you don't miss it :) Let me know if you have other questions too!
      Reply

    • Hi Brooke, my first inclination would be to not use almond flour. The starch from chickpea flour is a wonderful thickener and offers a creamy consistency. I'm not convinced almond flour would do that job as effectively, but I also haven't attempted it. Let me know if you do...I love to hear your results :)
      Reply

  4. Great recipe! Simple, yet really good and I loved the consistency. I made some as prep for your green bean casserole recipe and I couldn't help but have a bowl of it! Thanks for sharing.
    ★★★★★
    Reply

  5. Oh wow this makes me want mushroom soup so badly! I love that these are gluten free too since my husband has Celiac Disease. Definitely going to try these!
    ★★★★★
    Reply

  6. I just used this recipe to make a completely organic vegan tater-tot hot dish (the state dish of Minnesota, unofficially). It turned out amazing. The only thing I would change is the amount of vegetable broth. It was perfect until I added the vegan “beef” crumbles, then it got really thick because the “beef” absorbed a lot of the broth. Next time I’ll try maybe 1/4c more broth. Thank you so much for recipe. I have one question though. Could you use a different type of flour? I did manage to find the chickpea flour at Whole Foods but could you substitute it?
    ★★★★★
    Reply

    • Hi Phil! Thanks SO much for the great feedback and your dish sounds super yummy! About the flour...as long as it's starchy and has a powdery consistency, I think you're safe. You'll probably need to adjust the amount of liquid (up or down) depending on the type of flour. I don't think almond flour or coconut flour will work that well, but hey, I'm happy to be wrong about that. Let me know what you end up doing. Thanks again for stopping by! ;)
      Reply

  7. This was glorious! Followed exactly but added a touch of cayenne. I do not like mushrooms but I'm trying to incorporate them into our diet. This was a great first dish. Great work and thank you.
    Reply

    • Melanie, thank you for taking the time to comment and I'm sooo glad you liked this one! It's one of my favs for sure! I have a few other mushroom recipes you might like if you're trying to get used to them. Just type mushrooms into the search bar on the top of any page on my blog. Let me know if you ever have any questions :)
      Reply

  8. This is a fantastic recipe! I am a huge fan of mushroom soup and I love that this is such a healthier option for me! Thank you for sharing it.
    ★★★★★
    Reply

    • Thank you Lorinia! I love hearing that you discovered this recipe...I'm so happy to share healthy options when it comes to making food...it's my thing ;) Thanks again for letting me know!
      Reply

  9. Have you ever gone through the canning process with this recipe, so you have several on hand, but that will last longer than 4 days? I am really excited to make this, as I LOVE mushrooms, and its hard to be vegan with whats out there, and who doesn't prefer homemade? :) Also, I tried to get through all the comments, but may have missed it. Have you, or anyone, successfully tried this with any other gluten free flour? Thank you for sharing this, and thank you for all your helpful tips!
    ★★★★★
    Reply

    • Hi Kim, so glad you found this recipe and hope it becomes your new fav!! As for canning, someone else in the comments said this, "I googled canning soups and apparently you shouldn't can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving" As for flours, I've only used chickpea flour for this soup, but someone in the group said she used All purpose GF flour and still gave it 5 stars :) Hope that helps!
      Reply

  10. My husband has EOE and cannot have wheat, dairy, soy, seafood, poultry, eggs, peanuts, or tree nuts so this sounds perfect except for the almond milk - since he can't have that can we substitute coconut milk?
    Reply

    • Hi Janelle, I have not tried this recipe with coconut milk. It's probably going to be very coconutty...nothing wrong with that as long as you like it. Also, have you thought of using oat milk? I think you might get a more neutral base, therefore a more traditional flavor. Just a thought. Let me know what you end up doing :)
      Reply

    • Hi Miranda, thanks for asking! You need a med-high burner to saute the produce and make the roux. Once you reach the step of adding liquids, you could transfer everything to a crock pot. I'll be curious to hear your outcome if you try it. I don't see why it wouldn't work :)
      Reply

  12. I’ve made this twice now. Absolutely delicious! Thanks for sharing the recipe and leaving us tips (they were helpful).
    ★★★★★
    Reply

    • You just made my day, Carmen! Thanks for taking the time to leave feedback...and of course I'm happy you love it like I do! Glad you found the tips helpful too! :)
      Reply

  15. So happy to find this. Made substitutions based on what I had on hand and in spite of that, it worked and tasted great. I look forward to making it again exactly as you have created to take it to a "whole 'nother level" Subbed onion for Shallot, gluten free all purpose for chick pea flour, and chardonnay for Sherry.
    ★★★★★
    Reply

    • Yay! Sounds like exactly the subs I would have done :) So glad it worked out for you...it's really a great soup! Every time I eat it, I still can't believe it's vegan LOL :)
      Reply

  16. I followed the recipe and cannot get the sauce to thicken. It's been on low-medium heat for over 20 minutes. Could it be the type of mushroom I used? I used portobello instead of cremini. My thought was to add more garbanzo flour, but I was worried about clumps. Guidance is appreciated. Thank you :)
    Reply

    • Hi Luna, I can't determine where it went wrong for you, but keep in mind that it will thicken upon cooling. If you find it too thin when it's heated, mix together 1 part garbanzo flour with 3 parts milk (example: 1 tsp flour + 3 tsp milk). Whisk this mixture into the soup, heat and stir until desired consistency is reached. You may need to repeat this step again if it's not enough to thicken the soup. Also, the type of mushrooms shouldn't matter at all, as long as they were fresh, not dried. Hope this works for you :)
      Reply

      • I would think dried mushrooms could work AND thicken the soup because they absorb so much liquid. Just a thought passing through my mind as I read the comments.
        Reply

  17. For some reason, I have a whole (unopened) bag of tapioca flour in my pantry. Having never used tapioca flour OR chickpea flour... this may be a stupid question... but do you think I can use the tapioca flour in place of the chickpea flour? Thanks!
    Reply

    • Hi Julie, not a stupid question at all. But, I can't answer the question for two reasons. 1) Because I've never used tapioca flour; and 2) I'm not sure if you can substitute it equally with chickpea flour, especially in an application like this. Perhaps you'll want to google "can I substitute tapioca flour for chickpea flour?" I can tell you this recipe is delicious with the chickpea flour...and I'm not sure how the tapioca flour would make it taste. Ok, hope that helps!
      Reply

  18. I made this last night for dinner and love it! I didn't have chickpea flour so I used bistro gravy mix to thicken it. I will use this base for many things now. Thanks for sharing.
    ★★★★★
    Reply

    • Great questions! I've stored it up to 4 days...only with really fresh mushrooms. If they're in the need-to-be-used-asap status, that cuts the time down. As for canning, I'm sorry but I cannot speak to that experience b/c I've not done it. Let me know if you test it though :)
      Reply

      • Have you tried freezing it? If so how did it hold up? How long do you think it would keep in the freezer?
        Reply

        • Hi Janelle, I haven't tried to freeze it. If you do, I recommend that (once thawed) if it's too thick, whisk in a little almond milk when heating. If it's too thin, mix a little chickpea flour with a little almond milk, whisk it in to the soup and heat thoroughly (it will thicken as it heats). Hope that helps :)
          Reply

  20. Hi, this recipe sounds so yummy for the cold east coast weather. Can I substitute fresh mushrooms for dehydrated ones? I have a ton we harvested last fall and trying to find ways to use them.
    ★★★★★
    Reply

    • Hi Ania, interesting question. I don't see why you couldn't use dried mushrooms instead of freshies, but I also don't have experience doing that with this recipe. I think you'll want to fully rehydrate them. Also, not sure about the measurement. Love to hear back from you with your experience! :)
      Reply

  21. Late to the party but i have just used your soup as the basis of a *chicken* (quorn) and mushroom pie and it was absolutely lush! thank you so much
    ★★★★★
    Reply

    • Well then, this party's just getting started! Seriously, I love it that you found this recipe and I love the way you used it! That's exactly how I've always intended it :) Thanks SO much for reporting back...much appreciated!
      Reply

  22. On the question of the Chicpea flour, we are huge fans of these legumes. When chicpea flour is called for in a recipe we take dried chicpeas and grind them in the blender/food processor/coffee grinder/etc. until it resembles flour. That makes an acceptable substitution. You wouldn't normally see any chunks or large pieces if you have enough liquid in your recipes.
    Reply

    • John, I love hearing this. I'm totally going to try grinding chickpeas for this purpose in the future. Can't wait, actually! Thanks so much for weighing in your experience here. Really appreciate it! :)
      Reply

    • Hi Jan, I don't use it b/c I don't want the soup to taste like coconut, and I happen to love almond milk flavor with mushrooms. You are most welcome to use it though...and let me know if you do :)
      Reply

  24. Hi, wondering if you think using garbanzo beans instead of flour would work. Couldn't find any of that flour, so plan in using an equal amount of canned beans and a bit of cornstarch for thickening.
    Reply

  25. I will be making this soon! Has anyone tried canning this cream of mushroom soup?? If so, I’d love to know how you did it . I’d like to make a large batch and can it so it’s always ready for vegan meals !
    ★★★★★
    Reply

    • Hi Katie! Love hearing that you'll be making one of my fav soups of ALL time. The canning question is out of my league. I've canned foods, but not this one. Wish I give you a definitive answer, but I'll love to hear your results if you decide to do it. Let me know if you have any other questions :) (btw, I do believe freezing it would work well. I've frozen similar based soups with great results).
      Reply

    • I quickly googled canning soups and apparently you shouldn't can anything with flour, thickeners, or anything pureed. If someone wanted to can this soup they would probably have to used cooked/canned chickpeas and can them in with the other ingredients all whole, and then puree at the time of serving. This would mean your mushrooms would get pureed too, but if you have your mind set on canning this soup, then that's what my google research suggests.
      Reply

      • Hi Mia, thanks for the info! Someone else had asked me about canning it before...and I have very little canning experience in general. So, I'm glad you looked it up and found some helpful info. Thanks for taking the time to share your findings :)
        Reply

  26. Absolutely Delicious! • onion • reg flour • no sherry wine • no shallot Thanks for the recipe!
    ★★★★★
    Reply

    • Woohoo...awesome! Thanks for letting me know :) I made a second batch tonight much like what you did. I used onion, AP flour, no sherry. It was juuuust as delish...and I still can't believe it's vegan!
      Reply

    • Hi Mandy...great question! I just did it tonight, actually. I used all purpose flour and cut the amount in half. Hope that answers your question. Hollar back if you need to...I'm here :)
      Reply

  28. Made this recipe today. Mine turned out much darker in color and I'm not sure why. It didn't matter too much because I used it in a recipe for stuffing. It worked well. Thanks!
    ★★★★☆
    Reply

    • Hi La Nita...hmmmm, I believe what caused this is sauteeing the veggies (with the flour) a bit too long. But, you wouldn't have known to avoid it b/c it wasn't clear in the recipe. Myyyyy bad...and I just noted it in the recipe. I'm also including a note to use a light colored broth b/c certain concentrated broths are very brown. Thanks for taking the time to offer this feedback :)
      Reply

  29. Thanks so much for this recipe! I'm dairy free for my baby (dairy allergy) and was trying to figure out how I'd be able to adjust and make green my bean casserole for Thanksgiving. Found your recipe and it seems great! I used regular flour and homemade chicken bone broth because that's what I had on hand. I had to omit the sherry because I didn't have any. Came out great. (Though I may add more garlic next time, we love garlic in my house.) I froze this batch to have in the future and will make another batch in a day or two to use for Thanksgiving. Hoping it thaws out well.
    ★★★★★
    Reply

    • Thank you...I really appreciate your comment. You should be able to sub it right into your GB Casserole recipe. I haven't tried to freeze it. Once thawed, if it's too thick, add a little almond milk when heating. If it's too thin, mix a little flour with a little almond milk, add it to the soup, and heat. Repeat if you need to make it thicker. Hope that helps :)
      Reply

    • Hi. Did freezing it work? I have a dairy allergy, and I'm trying to come up with some way to keep this on hand for casseroles, etc.
      Reply

  30. Found this soup recipe - cream of mushroom was an ultimate childhood comfort food. Rainy days, snow days, break up days. As an adult I found a from scratch substitute that I loved. About 2 years ago my approaching 40 body has said dairy is not a friend. So glad to find this recipe and it was wonderful. It was immediately a keeper. Off to find some more recipes to try - the dairy free green bean casserole might come in handy for thanksgiving! And I think I need that Feel Better Pho in my rotation. :) Just wanted to say thanks!
    ★★★★★
    Reply

    • Omgosh...you are sooo making my weekend with this comment! I'm loving that you love this soup. I honestly love it so much and (still) can't believe it's vegan! So, I'm not vegan, but I sure do cook and eat like one quite often. Hope you find more recipes you love! Any questions, I'm always here :) Thanks for stopping by!
      Reply

  31. Thank you!! I will try this soon. Do you have a recipe for cream of chicken soup? Always on the lookout for msg free recipes!!!
    Reply

    • Hi Cary, I don't have a recipe for cream of chicken. But, you can substitute this cream of mushroom recipe for canned cream of mushroom, which I suspect is what goes into cream of chicken. Love to hear your experience if you try it. Thanks for stopping by and commenting :)
      Reply

    • Hi Sue...yes, I haven't tried freezing it yet, but will do so this winter. To reheat once it's thawed, I'd whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn't, repeat the process with the same measurements. I would use these measurements to reheat two cups of soup. Hope that helps!
      Reply

  33. Can you freeze this for later use or does it become all watery after being thawed?
    ★★★★☆
    Reply

    • Hiya Rhonda...great question! I haven't tried it , but if it does, I'd whisk together two teaspoons chickpea flour with two teaspoons almond milk, whisk into the soup, and heat soup. This should help thicken it. If it doesn't, repeat the process with the same measurements. I would use these measurements for about two cups of soup. Hope that helps!
      Reply

      • was wondering if I could swap in almond or coconut flour? Haven’t worked with chickpea flour before and I currently trying a no/low carb, no white flour or sugar. Can’t wait to try this!
        Reply

        • Great question! I don't know the answer b/c I haven't tried it. I've worked with both of those flours, but not extensively enough to know how they'll behave in this recipe. I wish I had a better answer, however if you decide to be adventurous, please let me know your results.
          Reply

  34. Omg, this was delicious!! And then I used it in the vegan green bean casserole. So delish! Thank you so much for sharing!
    Reply

    • Yes! Your comment makes this another one for the win! Thanks so much for letting me know...I'm glad you love it. I happen to be pretty fond of it myself :)
      Reply

    • @Sylvie I just came to the comments section to see if anyone had used this for casserole was wondering how it held up in the oven? I'd love to use this recipe for my green bean casserole for thanksgiving but since majority of guests aren't vegan I want something as close to the original as possible!
      Reply

      • Hi Casey, I hope Sylvie weighs in on her experience, but I can tell you that I created this recipe for my Vegan Green Bean Casserole (here's the link https://thekitchengirl.com/cant-believe-its-vegan-green-bean-casserole/). I served it last year for Thanksgiving and nobody knew it was vegan...and nobody said it tasted funny, or weird, or different. They just loved it! Hope that helps your quest...let me know if you have any other questions...I'm always here :)
        Reply

  35. Hello, love the recipe. Just one question since I don't usually have chickpea flour on hand – is there anything I could substitute for it that would make it just as creamy? Thank you!
    Reply

    • Hey thanks Katie! Actually, if you're not gluten/wheat intolerant, all-purpose or whole wheat flour would work great for this recipe. You may need to experiment with the amounts, but I used to use either flour before falling in love with chickpea flour. Let me know if you need more recommendations. Hope that helps :)
      Reply

  37. Well done LOVE LOVE LOVE this recipe tried and tested by my two boys and whoa momma BELEIVE ME when i say that that is NOT an easy task !!!!!! My word getting them to eat healthy wholefoods is like blood from a stone except I wouldnt be surprised if that was an easier task ha ha !! I hope you see what im getting at here i do tend to ramble a little lol must be my age anyway my point is you are cooking up some great recipes and honestly this is my fave blog at the moment so well done again!!!
    Reply

    • Katherine...you just made my week!. I can honestly say that after reading your comments, my mission is fully accomplished with this recipe. I'm honored to be your favorite right now :-) Please let me know if you have any questions, or get stumped...I'm always here. Thanks again!
      Reply

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I'm Traci and I'm on a mission to help you eat MORE produce and LESS junk with simple, budget-friendly, everyday recipes.

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