Dairy Free Potato Soup Oat Milk. Many call for unsweetened almond milk, but we opted to use already top 8 free oat milk. Meaning for every measurement of cornstarch use double that for the water.
Any unsweetened dairy free milk will work though, so use what is safe for your family. Another concern would be soy in the dairy free butter used. Almond milk works, but it’s less creamy.
Fry all for 2 minutes.
Next, heat remaining butter and add the diced onions, garlic, and leek. Water, oat milk (water, oats*)*, tomato paste (tomatoes*, citric acid)*, carrot puree*, zucchini puree*, onion puree*, ground cashews*, garlic puree*, rice flour*, sea salt, high oleic sunflower oil*, coconut aminos (coconut nectar*, coconut blossom sap*, sea salt)*, spices*. Using extra creamy oat milk in your base gives this a surprisingly creamy texture that many would not guess was dairy free. This easy potato soup recipe will keep in an airtight container in the fridge for up to 5 days.
