Nut Milks are a powerhouse of wonderful heart and body-good nutrients. This particular nut milk has half the RDA's suggested allowance for vitamins B12 and E, plus 40% of calcium, and healthy doses of riboflavin, vitamin D, magnesium and zinc! This is just for the milk substitution alone!
This soup is fantastic for the lactose intolerant, those just looking to shave off a couple of calories or someone wanting to tap into their inner Dairy, Gluten or Meat Free style of life, if only for a meal. I tried this milk initially in a Dairy Free smoothie I created while on vacation. It is pretty much a blank canvas as per flavor, considering there is no sugar, a little fat, which is mono and polyunsaturated and less than a gram of carbs.
Admittedly, this recipe involves full on Gruyere, but I did some research and there is a Vegan Gruyere made with almond milk also, which would accommodate the substitution, since it will be blended until smooth anyway. Again, this is a transitional recipe, so if you do dairy, by all means use the real deal. The rich and nuttiness of Gruyere pairs well with the nutty flavor profile of the almond milk. Also remember, vanilla in and of itself is not sweet per se, especially when no other elements of sweet are involved. The garnish is simply some grated Gruyere tossed with bright and smoky paprika and freshly cracked black pepper. A tiny sprig of Lime Thyme is added for aromatics and a pop of color. This recipe allows for substitutions where you feel comfortable.
6 c. potatoes, preferably russet, white if desired, cooked in salted water, drained and mashed
1 quart Sugar Free Vanilla Almond Milk
1 quart vegetable stock OR chicken stock if desired, depending on desired consistency
1 c. crumbled Vegan Almond Gruyere Cheese OR grated Gruyere
2 tbsp. olive oil OR 4 tbsp. butter(optional)
1 tbsp. fresh or dried chives
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
Himalayan Pink Salt (optional)
SPST (Salt and Pepper to Suit Taste)
Olive or Chive Oil for garnish (optional)
Over medium low heat, in a medium sauce pot, add potatoes.
Add milk, stock, garlic and olive oil or butter.
Stirring often, slowly bring up to a bubbly simmer.
Using an immersion blender, carefully combine ingredients until smooth.
Add aromatics and cheese, adding more liquid if needed.
Reduce heat to simmer for several more minutes, then turn off heat.
Garnish individual servings as desired.
Makes about 8 servings.