Print

Vegan French Onion Soup with Cashew “Cheese” Toast Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

This Vegan French Onion Soup offers a rich, deeply caramelized flavor without any animal products. Featuring slow-cooked sweet onions, a hearty vegetable broth, and a luscious cashew-based stretchy cheese topping, it perfectly replicates the classic French onion soup experience. Toasted baguette slices crowning the soup add the perfect crunch, making it an ideal comforting meal for plant-based diets.

Ingredients

Scale

Soup Ingredients

  • 6 large yellow onions
  • 4 tablespoons olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 5 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine or broth
  • 6 cups vegetable broth
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • Additional salt to taste

Bread

  • 1 baguette, sliced

Cheese Topping Ingredients

  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 tablespoons tapioca starch

Instructions

  1. Caramelize the onions: Peel and thinly slice the onions. In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the onions and toss to coat in the oil. Cook, stirring often, for 15 minutes until softened. Increase heat to medium-high and cook, stirring every few minutes, until onions brown, about 30 minutes. Sprinkle with sugar and salt, then cook additional 10-15 minutes until deeply caramelized.
  2. Make the soup base: Add minced garlic to the caramelized onions and sauté for 1-2 minutes. Stir in all-purpose flour to coat onions, cooking briefly. Pour in the white wine to deglaze the pan, scraping browned bits off the bottom. Add vegetable broth, thyme, bay leaf, and black pepper. Stir, bring to a boil, then reduce heat and simmer for 15 minutes. Remove bay leaf and season with additional salt as needed.
  3. Toast the bread: Preheat oven to 400°F (200°C). Arrange sliced baguette pieces on a parchment-lined baking sheet. Toast in the oven for 5-7 minutes until edges turn golden. Remove and set aside.
  4. Prepare the stretchy cashew cheese topping: Soak raw cashews in about 1 cup of boiling hot water for at least 5 minutes. Drain and place cashews into a blender with 1 1/2 cups fresh water, lemon juice, salt, and tapioca starch. Blend until smooth. Pour mixture into a small pan over medium-high heat, stirring constantly until it thickens and becomes stretchy and gooey. Remove from heat immediately.
  5. Assemble and finish the soup: Spoon a generous amount of the cashew cheese onto each toasted baguette slice placed on a parchment-lined pan. Broil in the oven for a few minutes until cheese bubbles slightly. Ladle hot soup into bowls and top each with one or two cheesy toasts. For an alternate presentation, ladle soup into oven-safe bowls, add a cheesy toast on top, then broil all together on a baking sheet for a few minutes until cheese is bubbly.

Notes

  • Caramelizing onions requires patience but is key to developing deep flavor.
  • If white wine is unavailable, substitute with extra vegetable broth.
  • Soaking cashews in hot water softens them for a creamy cheese texture.
  • Adjust salt to taste after simmering, as broth and cheese topping add saltiness.
  • Use oven-safe bowls if broiling the soup assembled for easier heating.
  • The tapioca starch is essential for the stretchy texture of the vegan cheese.

Keywords: Vegan French Onion Soup, vegan soup, caramelized onions, plant-based soup, cashew cheese, French cuisine, comforting soup, vegetarian, dairy-free

Find it online: https://dinewithdylan.com/vegan-french-onion-soup-with-cashew-cheese-toast-recipe/