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I would like to make cream of broccoli soup and wonder what WFPB ingredient would be a good sub for milk/cream?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on January 28, 2025

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Maria Allen

I would like to make cream of broccoli soup and wonder what WFPB ingredient would be a good sub for milk/cream?

Answer

Actually, almond milk, just as we were talking about would probably my go-to for that because the nice thing is that has a nice fat content to it, um, and you can still, uh, you know, it's going to kind of keep together really well as well. Um, and that cream of broccoli soup, you can add some nutritionalist to it. Other herbs if you want to as well to be able to kind of get that nice kind of creaminess that you're looking for for that. Um, uh, broccoli soup. So almond milk would definitely go my go-to for that. Something like a soy milk just isn't gonna have the fat content that you're looking for to be able to hold up into a creamy like soup like that.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.