Hey there, soup enthusiasts! If you’re ready to make a cozy bowl of goodness, let’s dive into this Vegan French Onion Soup with Cashew Cream.
It’s quick and easy to whip up, making it the perfect weeknight dinner! You don’t have to be a chef to get this right: just slice some onions, simmer them down, and blend up a rich cashew cream to stir in. Not only is this version dairy-free, but it’s also packed with flavor and a healthy spin on the classic.
Feel like customizing? Add some crusty bread on top for that classic cheesy vibe (vegan cheese, of course)! Packed with antioxidants from the onions and healthy fats from the cashews, this soup also hits the comfort food spot without the guilt. Curious about how to make an awesome vegan version of this classic dish? You’re in the right place. Let’s get cooking!
Serving and Pairing Suggestions:
Serve your steaming bowl of Vegan French Onion Soup alongside some Zucchini Fritters with Tzatziki Sauce for a refreshing crunch, or pair it with Roasted Brussels Sprouts to keep things balanced and delicious.
You could also enjoy it with some crusty homemade Sourdough Bread for dipping. If you’re feeling adventurous, why not whip up a quick batch of Vegan Tofu Scramble to complement the flavors?
Tips and Notes:
- Cashew Cream Substitution: If you’re short on cashews, try using coconut cream or store-bought vegan cream alternatives.
- Onion Variety: Mixing yellow onions with sweet onions can give a deeper flavor profile.
- Storage: This soup can be stored in the fridge for up to 4 days. Reheat gently on the stove; just add a splash of water if it thickens up too much.
- DIY Croutons: Use leftover bread to create croutons by tossing cubes in olive oil, garlic powder, and baking until crispy. Perfect topping!
Ready to make this heartwarming Vegan French Onion Soup and dive into cozy vibes? You won’t regret it!
Vegan French Onion Soup with Cashew Cream
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.