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Vegan Cheeseburger Soup

What you need: 

2 cups unsweetened nondairy milk, divided (I use almond milk)
1 cup raw cashews
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons cornstarch
2 tablespoons nutritional yeast (optional)
2 tablespoons toasted pine nuts
2 tablespoons toasted sesame seeds
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon yellow mustard
1/4 teaspoon turmeric
2 cups water
1 vegan chicken flavored bouillon cube
1 large onion, diced
12 ounces vegan Mexican-style faux meat crumbles
2 cups iceburg lettuce, chopped
2 medium tomatoes, chopped

What you do: 

1. Cheese Sauce: In a blender combine 1 cup almond milk, cashews, lemon juice, apple cider vinegar, cornstarch, nutritional yeast, pine nuts, sesame seeds, paprika, sea salt, mustard, and turmeric; blend until consistency is very smooth, adding remaining 1cup almond milk as you blend
2. In a large pot, bring water to a boil. Add bouillon cube; stir until dissolved. Add onion; place lid on pot, then reduce to a simmer. Simmer approximately 10 minutes or until onions are translucent, stirring occasionally.
3. Add cheese sauce, faux meat crumbles, lettuce, and tomatoes; stir to combine. Simmer with lid on until heated through (approximately 10 minutes), stirring occasionally. Adjust to desired consistency with additional water or almond milk.
Source of recipe: Couldn't find a vegan cheeseburger soup recipe for my Superbowl menu, so adapted one from Triple D and Dreena's Vegan Recipes

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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