Vegan cream of mushrooms and leek

The vegan cream of mushrooms and leek is a staple that is more fashionable than ever. It's easy and So comforting that you won't mind if it's cold or rainy outside.

Mushrooms, leeks and potatoes are ingredients that we can find in the market throughout the year so you can prepare this cream at any time.

They are also ingredients available in any supermarket and are Affordable with what you can eat well while keeping your economy in order.

Do you want to know more about this cream of mushrooms and leek?

To make this cream you can use both Paris mushrooms or white ones like Portobello or brown ones. It is true that the tone and flavor will change a bit but with both you will have a very rich cream.

And if you are an indecisive person do not worry because it can also mix half of one class and half of the other.

The recipe itself has no complications. You just have to poach the leek and garlic, then brown the rest of the vegetables a little, cook everything together and mash.

Its simplicity it will allow you to have time to do other tasks or even advance other recipes.

As you can see, this cream is made Without lactose since it does not contain cream, evaporated milk, yogurt or anything like that. Instead I have added almond butter that gives it creaminess and good properties.

In addition, by not carrying dairy, a vegan recipe is obtained and suitable for vegetarians. It is also suitable for celiac and gluten intolerant.

If ckeep in the fridge for up to 5 days, as long as it is stored in hermetic closing containers and according to its volume.

Personally I don't like to freeze the recipes that use potatoes. In addition, this recipe is easy and relatively quick to make, so I prefer to leave room in the freezer for other more elaborate recipes.

More information - Whole almond butter / Homemade mushroom salt / Bolognese lasagna with mushrooms and peppers

Adapt this recipe to your Thermomix model