Vegan onion soup
Description
Perfect for lunch. For this recipe, I suggest making a dairy-free cashew cheese that melts. Nutritional yeast is added to give it a cheesy flavor. Instead of vegetable broth, you can simply use water. And in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
For the cheese, blend cashews with lemon juice, sugar, water, nutritional yeast, salt, starch, melted coconut oil, agar-agar, and a pinch of turmeric in a blender.
- 3
Step 3
Pour the mixture into a saucepan and heat over medium heat for 10 minutes. Stir constantly to prevent burning. The mixture should thicken.
- 4
Step 4
Place the cheese mixture in the refrigerator for 2 hours to set.
- 5
Step 5
For the soup, slice the onion into half-rings.
- 6
Step 6
Heat a saucepan with oil. Add the onion and simmer until soft for about 25-30 minutes, covered.
- 7
Step 7
Then add the flour and sauté for 2-3 minutes.
- 8
Step 8
Pour in the vegetable broth, add the bay leaf, salt, and black pepper. Bring to a boil and simmer over medium heat for another 20 minutes.
- 9
Step 9
Cut the bread into slices. Fry in a pan on both sides until crispy.
- 10
Step 10
Pour the soup into heat-resistant bowls. Top with croutons and cashew cheese. Place the soup in a preheated oven at 180 degrees for 10 minutes.
- 11
Step 11
The vegetarian onion soup is ready.