As Mehreen Karim shares in an article for Bon Appétit, the solution to her cream-free creamy soup dilemma was hiding in her pantry all along — in the nuts and seeds section. She mentions Japanese noodle soup that gets its luscious texture from Chinese sesame paste, a sesame-seed-based spread that pairs particularly well with savory and umami flavors (via Taste). However, to recreate it herself at home, Mehreen used its milder alternative: tahini, an ingredient she considers the higher-density version of cashew cream. With only a spoonful or two, tahini adds deep nutty flavors and velvety texture without overpowering your soup.
The Mediterranean Dish shows how complimentary tahini is in its vegan butternut squash soup recipe. Mixed into the squash base are signature fall spices like cinnamon, nutmeg, and ground turmeric, which the tahini only enhances by adding layers of rich nuttiness and creaminess. Subtly sweet, the tahini won't alter any of the flavors — that is, as long as you use a quality one. Not all tahinis are created equal, and according to Saveur, the absolute best are made from seeds grown in Ethiopia.
Some recommended brands include Soco and Soom, both made using Ethiopian Humera sesame seeds.
The Shortcut Ingredient For Creamy Vegan Soup - Tasting Table
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