Vegan French Onion Soup with Cashew Cream
This Vegan French Onion Soup with Cashew Cream is a rich, hearty, and flavorful dish perfect for cozy nights. Enjoy the depths of caramelized onions in every spoonful.
Equipment
- 1 Large pot
- 1 Blender
- 4 Soup bowls
Ingredients
- 4 large onions - thinly sliced
- 4 tablespoons olive oil - for sautéing
- 1 teaspoon salt - to taste
- 1 teaspoon sugar - to enhance sweetness
- 8 cups vegetable broth - preferably low-sodium
- 2 tablespoons soy sauce - or tamari for gluten-free
- 1 tablespoon balsamic vinegar - for depth of flavor
- 1 teaspoon dried thyme - or fresh if available
- 1 loaf crusty bread - for topping, vegan-friendly
- 1 cup cashews - soaked for 4 hours and drained
- 3/4 cup water - for cashew cream
- 1 tablespoon nutritional yeast - for cheesy flavor
- Salt and pepper - to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced onions and salt. Cook for about 30-40 minutes, stirring frequently, until onions are caramelized.
- Once onions are caramelized, stir in sugar and cook for another minute.
- Pour in the vegetable broth, soy sauce, balsamic vinegar, and thyme. Bring to a boil, then reduce to a simmer for about 10 minutes.
- While the soup simmers, prepare the cashew cream: blend soaked cashews, water, nutritional yeast, and a pinch of salt until smooth.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve the soup hot in bowls, topped with toasted bread and a generous dollop of cashew cream.
Notes
For a gluten-free version, use gluten-free bread and broth.
You can add herbs like thyme or a bay leaf for an extra layer of flavor.
Cashew cream can be replaced with store-bought vegan cream if you're short on time.