A staple in nearly every kitchen is cream of chicken soup. It's used in casseroles and recipes many, many times. When we switched to dairy free for our daughter's allergies, I had a hard time finding ways to make those delicious comfort-food casseroles because each one called for cream of chicken soup. Now, I make our own dairy free version and use it just as I would the old store-bought stuff. (Here's a hint: Make a large batch and freeze in 1 1/2C servings to take out, thaw, and use as you would the canned stuff.)
1 1/2 C Chicken Broth
1t Poultry Seasoning
1/2t Onion Powder
1/2t Garlic Salt
1/2C Almond Milk (plain)
3/4C All-Purpose Flour
1C Almond Milk (plain)
1. In a medium saucepan, boil chicken broth, 1/2C almond milk (plain) and seasonings for approximately 2 minutes.
2. In a separate bowl, whisk together 1C almond milk (plain) with 3/4C flour. Add to the boiling mixture and continue to whisk until mixture returns to a boil and thickens.
Yield: 3 cups (or about 2 cans)