French onion soup is a classic and gets its flavor from deeply caramelized onions. This vegan French onion soup version has every bit of the flavor, with only a fraction of the fat.
Last year, Dr. Colin Campbell‘s family (author of The China Study) messaged me to say how much they liked it and asked permission to share it in their PlantPure Nation newsletter. How awesome is that?!
Topped with sourdough bread and vegan mozzarella, I think you are going to be amazed by its incredibly warm texture and taste.
The mozzarella cheese is the most amazing part of this recipe, in my opinion. It taste heavenly, and even has a little bit of stretch to it like regular dairy mozzarella.
It is great used in other recipes that call for mozzarella and taste every bit as good as real cheese to me!
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Cashew Vegan Cheese Mozzarella
Regular mozzarella cheese is not dairy-free, because it’s made with milk. However, this vegan cashew mozzarella is! It is made with only fiveingredients.
- raw cashews
- nutritional yeast
- a thickener like cornstarch or arrowroot powder
- white wine vinegar
- salt, and water
Nut-free mozzarella cheese recipe
You will find that the recipe is made with cashews. However, Fatfree.com has a version of it as well for those avoiding nuts.
They use a combination of oats, arrowroot powder, garlic, and spices. I haven’t tried it, but it sounds like it would work well as a substitute for those allergic to nuts or avoiding the fat content.
After making the soup, simply top with two pieces of sourdough bread. Then finish off with a large dollop of mozzarella topping.
Place the soup crocks on a baking sheet and broil in oven for approximately 3 minutes, or until tops are brown and bubbly. The finished product is incredible!
Nutrition in Onions
Onions are a healthy choice for getting more fiber into your diet. Each serving of this vegetable serves up 2.1 g of fiber, which contributes toward your soluble fiber intake.
The type of fiber in onions may lower your chances of developing cardiovascular disease, such as high blood pressure, stroke, heart failure and heart attacks. It may also help reduce your cholesterol.
One serving of onions has 1.3 g of protein.One serving of onions provides 11.5 percent of the vitamin B-6 you need each day. This makes onions a smart choice for cognitive and nerve function as vitamin B-6 helps your body manufacture serotonin and make myelin, the layer of fats and proteins that cover your nerves.
You also get 5.9 percent of the daily recommended intake of folate as well as 3.9 percent of the vitamin C your body requires each day.—LiveStrong
Other Great Soup Recipes
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- 3 large yellow onions
- 1/2 cup veggie broth or water
- 3 cloves garlic, diced
- 1/2 cup red wine alcohol cooks out
- 4 cups water
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 1 bay leaf
- 2 tsp ground or fresh thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp fresh ground pepper
- sourdough bread Annie's sourdough bread has no oil
- Vegan Mozzarella Optional. Link to nut-free recipe below
- 3/4 cup water
- 1/4 cup raw cashews
- 1 Tbsp white wine vinegar
- 1 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder or cornstarch or tapioca flour
- 1/2 tsp salt
Slice onions into thin crescents.
In a large pot, saute onions in 1/2 cup of water until onions begin to heavily brown.
Add half of the red wine (1/4 cup) and minced garlic. Continue to brown the onions for about 3-5 minutes on low heat. Add a little more water if needed. Scrape down the the bottom of pan to release all of the flavor of caramelizing onions. Alcohol cooks out of this.
Add other half of red wine and continue cooking for approximately 3-5 minutes. Onions should be thickly browning, but not sticking to the bottom.
Add remaining ingredients to pot--4 cups water, soy sauce, balsamic, bay leaf, thyme, salt, and pepper. Cover and cook on low for approximately 15-20 minutes. While this is cooking, begin making Vegan Mozzarella Topping.
Make mozzarella topping by adding all ingredients to a blender and blend on high until smooth, approximately 2-3 minutes. I don't soak the cashews.
Pour mixture into a sauce pan over medium heat and whisk continuously while cooking.
It will become thick and stretchy in 3-5 minutes.
Heat broiler to high.
Turn soup off and remove bay leaf. Ladle soup into oven-safe crocks. Top with 2 pieces of sourdough bread. Then finish off with a large dollop of mozzarella topping (if using).
Place the soup crocks on a baking sheet and broil in oven for approximately 3 minutes, or until tops are brown and bubbly. Watch closely or they will burn quickly.