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–+ servings

Creamy Vegan Cheese Soup

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Rich, creamy and full of flavor...dinner doesn't get much more cozy than this vegan beer cheese soup! You'd never guess this deliciously indulgent soup was dairy free
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Servings 4
Calories 532 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 medium leeks white and pale green parts only, chopped
  • 1 1/2 cups diced carrots about 3 medium carrots
  • 1 1/2 cups diced celery about 3 medium celery stalks
  • 3 garlic cloves minced
  • 1/4 cup/34g all-purpose flour
  • 1 12 ounces/350ml bottle brown ale
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 2 cups/475g vegetable broth divided
  • 1 cup raw/150g of cashews soaked in water 4-8 hours, rinsed and drained
  • 1/4 cup/30g nutritional yeast flakes
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon vinegar-based hot sauce such as Tobasco or Crystal
  • 1 tablespoon Dijon mustard
  • croutons to serve optional
  • salt & pepper to taste

Instructions
 

  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
  • Give the oil a minute to heat up, and then add the leeks, carrots, and celery.
  • Cook the veggies, stirring frequently until they begin to soften up, about 10 minutes.
  • Add the garlic and cook it for about 1 minute, until very fragrant.
  • Sprinkle the flour into the pot. Stir it well to form a paste that coats the veggies. Continue stirring and cooking the mixture for about 2 minutes.
  • Stir the beer and thyme into the pot. Raise the heat and bring the beer to a simmer.
  • Cook the beer and veggies at a low simmer for about 5 minutes, until the liquid reduces by about half, stirring frequently and scraping the bottom of the pot with a spoon to prevent the veggies and to stick
  • Stir in 1/2 of the broth. Raise the heat and bring the liquid back up to a simmer.
  • Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the veggies are soft.
  • While the soup simmers, prepare the croutons.
  • When the soup has finished simmering remove the pot from the heat.
  • Place the cashews into the bowl of a food processor with 1/4 cup of the remaining vegetable broth.
  • Blend the cashews to a smooth paste, stopping to scrape down the sides of the bowl as needed, and drizzling in additional broth as needed.
  • Ladle all the veggies from the pot into the food processor bowl, and then blend them with the cashew mixture until smooth.
  • Add the cashew-veggie mixture to the pot, along with any remaining vegetable broth. You can also thin the soup with extra broth or water if you'd like.
  • Stir in the nutritional yeast, Worcestershire sauce, hot sauce, and mustard.
  • Place the pot back over medium heat and bring it back up to a simmer while stirring.
  • Once it gets to a simmer, remove the pot from the heat.
  • Season the soup with salt and pepper to taste. Be generous with the salt — it will help make the soup taste cheesy.
  • Ladle the soup into bowls and top with chives and croutons. Serve.

Notes

Store any cooled leftovers in an air-tight container in the fridge for up to 3 days.

Nutrition

Calories: 532kcal
Keyword cheesy, creamy, dairyfree, soup, vegan
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