Name: Creamy Vegan Pot Pie Soup: Cozy Comfort in a Bowl!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2/3 cup raw cashews; 1 cup water; 3 tbsp vegan butter; 1 small yellow onion, diced; 3 large cloves garlic, minced; 1/3 cup MB 1:1 Gluten-Free Flour Blend; 1/2 tsp each sea salt and black pepper; 2 ½ cups vegetable broth; 1 (16 oz.) bag frozen mixed vegetables; 2 (15 oz.) cans white beans, drained

The secret to a truly comforting vegan pot pie soup lies in achieving that rich, creamy base without any dairy. This vegan pot pie recipe focuses on a cashew-based cream that blends seamlessly, providing luscious body and flavor. Prepare this satisfying meal in about 45 minutes with simple, wholesome ingredients. This vegan pot pie delivers all the classic flavors and textures you love, making it a perfect dish for both plant-based eaters and those looking to incorporate more vegetables into their diet. It’s a nourishing option that doesn’t compromise on taste or coziness.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Vegan Pot Pie Soup: Cozy Comfort in a Bowl!

Vegan Pot Pie Soup: Master this rich and hearty plant-based meal in under an hour. Loaded with veggies and topped with golden biscuits, it’s pure comfort.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6

Calories: 380

Ingredients Method Notes

Ingredients

2/3 cup raw cashews
1 cup water
3 tbsp vegan butter
1 small yellow onion, diced
3 large cloves garlic, minced
1/3 cup MB 1:1 Gluten-Free Flour Blend
1/2 tsp each sea salt and black pepper
2 ½ cups vegetable broth
1 (16 oz.) bag frozen mixed vegetables
2 (15 oz.) cans white beans, drained

Method

To a high-speed blender, add cashews and water. Blend on high until super smooth and creamy. Set aside.
Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine, then slowly add the vegetable broth, whisking frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
Add the cashew cream, frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.
When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts and evenly distribute the dough over the top of the soup.
Transfer the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
Remove from the oven, let cool for a few minutes, and enjoy!

Notes

– For a cashew-free option, substitute the cashew cream with 1 can (13.5 oz) full-fat light coconut milk for a similar creamy texture.
– To prevent the flour from clumping when adding broth, whisk continuously and slowly. I’ve found that a gradual pour with vigorous whisking yields the smoothest base.
– If the soup thickens too much after simmering, add a splash of extra vegetable broth or water until it reaches your desired consistency.
– Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The biscuits will soften over time; for best texture, reheat gently in the oven.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For a cashew-free option, substitute the cashew cream with 1 can (13.5 oz) full-fat light coconut milk for a similar creamy texture.
To prevent the flour from clumping when adding broth, whisk continuously and slowly. I’ve found that a gradual pour with vigorous whisking yields the smoothest base.
If the soup thickens too much after simmering, add a splash of extra vegetable broth or water until it reaches your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The biscuits will soften over time; for best texture, reheat gently in the oven.

This creamy vegan pot pie soup is a comforting and satisfying meal perfect for any day. Experiment with different mixed vegetables or herbs to make it your own. Enjoy this wholesome, flavorful dish!

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