Vegan cheese soup

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Vegan cheese soup is a delicious alternative to strengthen the immune system in winter.
If you are not vegan you can add meat pieces.


4 bar / sleek
3Carrot (n)
some stemscelery
1 canmushrooms
Vegetable broth, 1 – 1.5 liters
2bay leaves
200 mlSoy milk (soy drink), or other vegetable milk
rapeseed oil
salt and pepper
For the cream: (“cheese” mixture)
200 gCashews
125 gnutritional yeast
1 teaspoonsalt
1 teaspoonpepper
1 teaspoonpaprika
1 teaspoonturmeric
1/4 teaspooncumin


Working time: approx. 30 min. / Cooking / baking time: approx. 25 min. / Level of difficulty: normal / calories p. P .: not specified

Wash the vegetables, cut and fry in a pan. Drain the mushrooms and add to the saucepan. Add 1 to 1.5 liters of broth so that everything is well covered. Add the bay leaves and cook everything.

For the “cheese mixture”, chop the cashews with a blender or blender. Add the remaining ingredients and mix well.

When the vegetables are cooked, add the “cheese mixture” to the pot and bring to a boil. Then add the vegetable milk, heat up and season with salt, pepper and nutmeg.

Depending on your preference you can still add meat substitute, for example in the form of soy or tofu.



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