French onion soup is a classic and gets its flavor from deeply caramelized onions. This vegan French onion soup recipe has every bit of the flavor, with only a fraction of the fat.
This easy vegan French onion soup is the best ever because it’s…
- Amazingly flavorful
- Deeply caramelized
- Full of phytonutrients and antioxidants
- Completely satisfying
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Attention-grabbing vegan French onion soup
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 this vegan French onion soup recipe’s incredibly warm texture and taste.
The mozzarella cheese is the most amazing part of this recipe, in my opinion. It tastes 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 tastes every bit as good as real cheese to me!
Cashew vegan mozzarella
Regular mozzarella cheese is not dairy-free, because it’s made with milk. However, this vegan cashew mozzarella is perfect for my French onion soup recipe! It is made with only five ingredients.
- raw cashews or white beans
- nutritional yeast
- a thickener like cornstarch or arrowroot powder
- white wine vinegar
- salt, and water
White beans can be substituted for cashews in this recipe to make it nut-free.
Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.
Thankfully, white beans do a good job of substituting in this cashew cheese recipe. Just keep in mind that the outcome will taste a bit different.
Can you freeze cashew cheese?
Absolutely, and I actually highly recommend freezing this cashew cheese. Once it’s frozen, it can be grated to use as shreds which are terrific on pizza and salads.
I simply pour it into a glass dish and cover it well then place in a freezer bag. When it’s frozen solid, remove from the freezer and grate into shreds.
Use the shreds as a topping for pizza, soups, and salads. You can even slice it and make grilled cheese sandwiches. Refreeze immediately or it will become soft.
Once it’s frozen and shredded, it has to stay frozen and can’t be refrigerated.
How to make vegan French onion soup
First, slice the onions into thin crescents. In a large pot, saute onions in 1/2 cup of water until they 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 bottom of the pan to release all of the flavors of caramelizing onions. The alcohol cooks out of this.
Next, add another 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 Cashew Cheese Topping.
After making the soup, simply top with two pieces of sourdough bread. Then finish off with a large dollop of the 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!
*Originally published April 01, 2016.
RECIPE CARD BELOW
Tips for making this soup
- Caramelizing is an important part of getting the perfect flavors in this recipe, so take your time and get this part right.
- Add a little more water if needed. Scrape down the bottom of the pan to release all of the flavors of caramelizing onions.
- I don’t soak my cashews when making the mozzarella because I have a high powered blender. However, if your blender isn’t quite as powerful, soaking might be a good idea. Soak in warm water for at least 30 minutes in that case.
- White beans make a great substitution for cashews for those that are nut-free.
- Watch closely during the broiling process or your masterpiece will burn quickly.
Other great soup recipes
French Onion Soup
- 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
Vegan Mozzarella Topping (optional) Nut-free version link below
- 3/4 cup water
- 1/4 cup raw cashews or white beans
- 1 Tbsp white wine vinegar
- 1 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder, or cornstarch or tapioca flour
- 1/2 tsp salt
French Onion Soup
- 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 bottom of the pan to release all of the flavors of caramelizing onions. The alcohol cooks out of this.
- Add another 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.
Vegan Mozzarella Topping
1. Begin by deciding whether you would like to use raw cashews or white beans for the base. Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.
2. If you are using cashews, you'll need to soak them in very hot water for 1 hour or overnight or at least 6 hours in cool water.
3. If you're using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.
4. Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.
5. Next, simply pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.
6. At this point, the cheese is ready to be used in other recipes.
- 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.
- Serve immediately.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 5
Amount Per Serving: Calories: 117Total Fat: 3.4gCarbohydrates: 15.2gFiber: 2.9gSugar: 5.4gProtein: 3.5g